BOILED CHICKEN THIGHS RECIPES

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AIR FRYER CHICKEN THIGHS - SO CRISPY AND JUICY! - KRISTINE'S KIT…



Air Fryer Chicken Thighs - So Crispy and Juicy! - Kristine's Kit… image

These Air Fryer Chicken Thighs are rubbed with a delicious mix of seasonings and then air fried to crispy perfection. Cooking chicken thighs in the air fryer is quick and easy and the chicken comes out perfectly juicy, every time.

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 27 minutes

Prep Time 5 minutes

Cook Time 22 minutes

Yield 4

Number Of Ingredients 8

4 bone-in chicken thighs (or 6-8 boneless, skinless chicken thighs)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat air fryer to 400° F for 5 minutes.
  • Pat the chicken thighs dry. Rub them with the olive oil.
  • In a small bowl, combine the seasonings: paprika, dried oregano, garlic powder, onion powder, salt and pepper. Rub seasonings over chicken thighs.
  • Cook chicken in a single layer in the air fryer. (Cook in batches if needed.) Cook chicken thighs at 400° F, skin side down, in the air fryer for 12 minutes. Flip and cook on the second side for 7-12 minutes, until cooked to an internal temperature of 165° F. (If using boneless, skinless chicken thighs, there is no need to flip them. Boneless chicken thighs will take 11-15 minutes total to cook, depending on their size.)

Nutrition Facts : ServingSize 1 bone-in thigh, Calories 354 kcal, CarbohydrateContent 2 g, ProteinContent 24 g, FatContent 28 g, SaturatedFatContent 7 g, TransFatContent 1 g, CholesterolContent 142 mg, SodiumContent 403 mg, FiberContent 1 g, SugarContent 1 g

TUSCAN SLOW COOKER CHICKEN THIGHS - KRISTINE'S KITCHEN



Tuscan Slow Cooker Chicken Thighs - Kristine's Kitchen image

You'll love this easy crock pot recipe for Tuscan Slow Cooker Chicken Thighs! This Tuscan chicken recipe has tender slow cooked chicken, spinach and sun-dried tomatoes in a creamy sauce.

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 255 minutes

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs (about 6 thighs)
1 shallot (chopped, about 1/2 cup)
2 cloves garlic (minced)
1 cup low sodium chicken broth
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped sun dried tomatoes (not in oil)
1/3 cup heavy cream (or coconut milk)
1 tablespoon cornstarch
2 cups fresh spinach (chopped)
grated Parmesan cheese (optional, for serving)

Steps:

  • Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
  • Transfer chicken to the slow cooker.
  • Reduce the heat to medium and add the shallot to the pan. Saute, stirring constantly, for 1 minute. Add the garlic and saute for 30 seconds.
  • Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
  • Transfer the contents of the pan to the slow cooker.
  • Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
  • Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165 degrees F.
  • In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5 minutes, until the sauce is slightly thickened.
  • Serve with grated Parmesan cheese, if desired.

Nutrition Facts : ServingSize 1 thigh, Calories 244 kcal, CarbohydrateContent 8 g, ProteinContent 24 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 125 mg, SodiumContent 246 mg, FiberContent 1 g, SugarContent 3 g

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