Chicken Thigh Recipes provide healthy comfort food. They are the ultimate in flexibility and great taste
This recipe is adapted from SavingDinner.com. I highly recommend subscribing to this website. In one year you can try hundreds of healthy recipes. This was based on one of my favorites. Excellent leftovers, too!
Chicken thighs consist of what we call "dark meat" from the bird.
Its fat content is slightly higher. (Don't be scared away - it is still a healthy choice.) Its consistency is different from the chicken's white meat.
Chicken thighs can be cooked longer without getting stringy, like chicken breast meat and tenderloins. That doesn't mean they take longer to cook - not at all! You just have a much longer range of time to cook them without overcooking the meat.
They taste moist and delicious. The crock pot is perfect for chicken thighs because a longer, slow cooking time won't hurt them. You have to be a lot more careful using chicken breasts in your slow cooker.
You can substitute thighs in almost any recipe that calls for chicken. I recently used them in chicken soup; I recommend to saute them in a skillet before adding them to the pot.
You can buy boneless, skinless thighs at the grocery and store them in the freezer. Then you have the perfect ingredient for busy days when you don't have much time to cook - a "fix it and forget it" kind of day.
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