Potluck help: crockpot recipe, must include chicken thighs
November 12, 2015 10:43 AM   Subscribe

I have to go to a potluck tomorrow night, which happens directly after work. So, I need something that will be ready without me actually doing anything after work, hence I think I need a crockpot recipe. I also have a dozen chicken thighs that must be used by tomorrow, so the crockpot recipe must include chicken thighs.

I already know someone else is bringing enchiladas.

Things I have in the house: beans (black, kidney, garbanzo), canned corn, tomatoes (stewed, diced, sauce, paste), potatoes, carrots, broccoli, onion, garlic, milk, butter, rice, quinoa, tons of spices. I could also stop at the store after work to pick up ingredients.

What should I make???
posted by rabbitrabbit to Food & Drink (17 answers total) 14 users marked this as a favorite
My crock pot at home is currently bubbling away with a white bean chili made with cannellini beans, chicken thighs, and poblano peppers. If that sounds interesting to you I can get you the recipe after 3:00 PM.
posted by alms at 10:47 AM on November 12, 2015 [1 favorite]

Thai curry! An unexpected crock-pot treat.
posted by furnace.heart at 10:48 AM on November 12, 2015 [2 favorites]

I posted this on another thread - it is definitely a dish that will improve in a crockpot over 8 hours. I'd then use dried chickpeas and include them from the beginning. If you can, go buy the other meats, but I've done a chicken only recipe, and it was a succes:

I use chicken stock when I make a stew for couscous: chunks of veal or beef and chicken thighs and roughly cut carrots, onions, leeks, potatoes, a turnip are all thrown into a big pot at the same time, and lightly browned in a mix of butter and oil. Garlic is added and softened. Then I add stock and canned tomatoes, stir, put a lid on, cook slowly till the chicken is loose on the bones (an hour, maybe, or half the time in a pressure cooker). Add salt and pepper to taste, canned chickpeas and merguez. Serve with a mountain of buttery couscous and with harissa mixed into some of the liquid from the pot in a separate bowl. Simple food for big informal gatherings.
posted by mumimor at 10:53 AM on November 12, 2015 [1 favorite]

Best answer: I made this Serious Eats Slow-Cooker Chicken Tortilla Soup recently, and then immediately made more for the freezer. So good, it was like "good for soup in general, not just crock pot soup" good.

It does take a little work to sautee everything up front, but it really helps.
posted by Lyn Never at 11:02 AM on November 12, 2015

Yeah, I was also gonna say your crockpot is asking for tortilla soup.
posted by i_am_a_fiesta at 11:36 AM on November 12, 2015

Pick up some mushrooms and wine (if you have neither already) and make chicken cacciatore.

I found a slow cooker version here, but I'd probably dredge the chicken in flour and brown it before putting it in the slow cooker. I wonder if you couldn't just take a regular recipe for it and finish it in the slow cooker instead of on the stove top or in the oven. I bet that would be delicious. Since you won't be in a position to make pasta, I'd bring a loaf or two of nice Italian bread to go with it.
posted by zorseshoes at 1:12 PM on November 12, 2015 [1 favorite]

Honey Garlic Slow Cooker Chicken
Serves 4

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves

For the sauce
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.

Add green beans during the last 30 minutes of cooking time.

OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
posted by Dolley at 1:16 PM on November 12, 2015 [1 favorite]

How about making Korean soy-braised chicken? This recipe suggests cutting up the chicken but I always just stick in whole thighs.
posted by spamandkimchi at 1:33 PM on November 12, 2015

Yeah, go for the chicken tortilla soup! Add corn tortillas, green chiles and a Jalapeno to the ingredients you already have at your house and you are golden
posted by WalkerWestridge at 2:02 PM on November 12, 2015

Best answer: Jerk Chicken served with our without slider buns. So much flavor!
I used 4.5 lbs (14) boneless, skinless thighs and followed the recipe. I could actually shred within 3 hours, then kept it warm. I only used one mildish jalapeno so it was palatable to everyone but more spice would have been welcome so I served hot sauces on the side.
One person thought it was pork and another beef, so good!
posted by RoadScholar at 2:48 PM on November 12, 2015

Best answer: Also came in to say chicken adobo. I have no idea where I got this recipe, but my husband and I enjoy it.

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 c soy sauce
1/2 c cider or rice vinegar
3 lb chicken, cut into pieces

Place ckn and onion in slow cooker. In a small bowl, mix other ingredients and pour over ckn. Cook on low for 6-8 hrs.
posted by erloteiel at 5:38 PM on November 12, 2015 [2 favorites]

Best answer: (I'd add bay leaves and black pepper to that chicken adobo recipe, but otherwise yeah that would have been my suggestion too.)
posted by nebulawindphone at 5:54 PM on November 12, 2015 [1 favorite]

Japanese Curry! (I use the mild version.)

Chop up an onion, fry it up a bit until it sweats with a little oil
Dump in curry squares with water or chicken broth to mix it up
Put in your chicken toward the bottom
Add a few potatoes and carrots on top of the chicken
Low-med slow cooker for 4-6 hours

Over rice.

Delicious, lasts for days!
posted by gramcracker at 7:26 PM on November 12, 2015

Chicken with tomatoes, lime, chilli and saffron

2kg Chicken thigh pieces, halved
800g can diced tomatoes
2 medium red onions, finely diced
6 cloves garlic, fineley chopped
2-3 birdseye chillies,finely chopped
6 kaffir lime leaves, finely chopped
1/2 teaspoon saffron threads, steeped in hot water for +20 minutes
2 teaspoons ground cardamom
3 dried limes (Loomi or Limu Omani), pierced or cracked
Salt, pepper and sugar (if required)

1. Sauté onions in olive oil over medium heat for a few minutes until translucent. Add garlic and sauté for another 1-2 minutes.

2. Add chillis, lime leaves, dried limes, cardamom, and saffron water to pan and stir. Reduce heat to low, add tomatoes and simmer for a few minutes, checking for seasoning. Add sugar if sauce is too sour.

3. Add chicken pieces to sauce and simmer for 2-3 hours, until chicken is tender.
posted by the duck by the oboe at 8:49 PM on November 12, 2015 [1 favorite]

Slow cooker white chicken chilli.
posted by KathyK at 9:01 PM on November 12, 2015

Response by poster: Although the honey garlic chicken sounds delicious, the basting every hour meant that was out, though I'll have to make it on a weekend.

That chicken adobo recipe is way simpler than the chicken tortilla soup I ended up going with, but I had already bought the extra ingredients for the soup by the time it was suggested... so maybe next time.
posted by rabbitrabbit at 8:41 AM on November 13, 2015 [1 favorite]

This is my go-to pan-Asian chicken-thigh stew. It comes out a bit soupy, which for me is a plus --- more tasty sauce for my rice!
posted by jackbishop at 10:17 AM on November 13, 2015

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