Portuguese Inspired Slow Cooker Chicken Thighs Recipes

Steps:

• Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
• Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
• Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Steps:

• Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
• Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
• Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
• Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.

Steps:

• Combine chicken thighs, chorizo sausage, onions, garlic, oregano, and pepper in a slow cooker. Stir in diced tomatoes and tomato paste until well mixed. Cook on Low until chicken is no longer pink in the center and the juices run clear, 7 to 9 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir in artichoke hearts and cook on Low until heated through, 10 to 15 more minutes.

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

Steps:

• Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
• Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.