Introduction
The best thing about using a slow cooker is that it’s easy to forget about your food. You can leave it in there for hours and come back to find it cooked to perfection! So if you’re wondering how long you need to cook chicken thighs, here’s the answer: 4 hours on HIGH or 6 hours on LOW. And then just transfer them from the slow cooker onto a plate while you set up your broiler pan and turn on the broiler (which will take another 5 minutes).
Place chicken thighs in slow cooker.
You’ll want to place your chicken thighs in the slow cooker. If you have some other ingredients that you’d like to cook with them, feel free to add them now. For example, I like to throw in a few cloves of garlic and some onion if I have them on hand–but there’s no need for anything fancy; this is not an exact science!
If you don’t have a slow cooker (or even if you do), feel free to use any large pot instead–just make sure it has a lid so steam can build up within the pot as it heats up from below. You could also bake these chicken thighs in an oven-safe baking dish at 350F for about 30 minutes or until cooked through and tenderized through marinating beforehand–just remember: never put raw meat straight into hot oil!
Cook on HIGH 4 hours (or) 6 hours, or until the chicken is tender and falling apart.
If you’re looking for a moist and tender chicken thigh, then it’s important to pay attention to the cook time. The cooking time will depend on the size of your chicken thighs. For example, if you have large chicken thighs that weigh 1-1/2 pounds each (700 g), then they will take about 6 hours on HIGH or 4 hours on LOW to reach the proper internal temperature of 165 degrees Fahrenheit (74 Celsius).
On the other hand, if your chicken is smaller in size–weighing only 4 ounces each (113 g)–then it would only take 2 hours on HIGH or 1 hour 45 minutes on LOW until they reach an internal temperature of 165 degrees Fahrenheit (74 Celsius).
Transfer to a plate, leaving juices in slow cooker.
Transfer the thighs to a plate and leave the juices in the slow cooker. If you have time, let them sit for five minutes or so before serving. This will give some of the fat time to rise to the top and congeal there, making it easier to skim off before you eat.
If you’re not going to use all of this chicken right away (or if it’s just too much), transfer some or all of it into containers with tight-fitting lids and store in fridge or freezer until needed later on–it’ll keep well for up to three days at room temperature if left unopened; just remember that once opened, its shelf life drops significantly so plan ahead!
Place broiler pan under broiler and turn on broiler on HIGH.
Once you’ve preheated the oven and placed your broiler pan under it, place your chicken thighs on top of it. Leave them in place while they cook (don’t touch or move them).
After about 8 minutes, remove from oven and flip each piece over. The skin should be browned and crispy at this point. If you want more color to form on one side than another, rotate each piece by 90 degrees before returning them to the heat source for another 2-3 minutes.
Broil for about 5 minutes or until chicken is browned and crispy.
Broil for about 5 minutes or until chicken is browned and crispy.
Broiler pan should be placed under broiler.
Broiler should be turned on to HIGH, and set 5 inches from heat source.
You can use this technique to make all kinds of tasty meat dishes!
You can use this technique to make all kinds of tasty meat dishes! You can use it for chicken thighs, but also for other meats like pork or beef. If you want to experiment with vegetables, try carrots and potatoes. Some people like to add onions as well; they’re not required but they do add flavor so I’d recommend trying them out if you’re looking for something different. You can use this same method with soups or stews too!
Conclusion
The great thing about this recipe is that it can be used to make all kinds of tasty meat dishes! It’s a great way to use up leftover chicken or turkey, and it also works well with beef or pork.
