Thighs in a slow cooker - need recipes

Thighs 1.5-2 lbs.
Smoked sausage 1 lb.
Cream of chicken family size
Cream of mushroom family size
Onion 1/2 or more if you choose
Garlic couple cloves or a whole bulb your choosing
Bell pepper 1/2 or more
Baby bella mushrooms sliced 1 basket
Celery 1 stock (less if you choose)
Seasoning
Maybe a little chicken stock if you like more soupy

Let it ride on high about 8 hours, stir a couple times, drop it to low sooner if chicken starts to separate.

Serve over jasmine rice

Not slow cooker, but if you have some basic level culinary skills, this Crackling Chicken Recipe from Nom Nom paleo is insanely good. It takes some time and effort to prep, but the skin is crazy good. My fam of four will kill most of a 10 pack of thighs when I make this:

LINK

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Ingredients 4 pounds chicken thighs skin-on, bone-in 1 tablespoon Diamond Crystal kosher salt 2 teaspoons ghee 2 teaspoons Magic Mushroom Powder or favorite seasoning blend (optional)

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Instructions Blot the chicken dry with a paper towel. Then, starting at one end of each thigh, use a sharp pair of kitchen shears to carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone. If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it. Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking. Turn the chicken skin-side-up, and sprinkle salt on the skin. Heat a large cast iron skillet over medium high heat. Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan. Season the meat side with your favorite seasoning blend. If your seasoning blend of choice doesn’t include salt, you may want to add a bit more kosher salt to the chicken. Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed. Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes. Repeat the steps above with the four remaining thighs. When you’re ready to eat, slice them up and dig in!

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Also, not a slow cooker but similar idea. I season bone in skin on thighs with slap ya mommas. I then sous vide them at 165 for 4+ hours. Take them out and sear them in butter like you would a steak after you allow the skin to air dry for about 15-20 minutes. They make an amazing crisp skin for a thigh that falls apart.

Also not a slow cooker, but easy as heck: braise boneless skinless thighs in your favorite jarred tomato sauce (I like Newman's own marinara). Takes just 25 minutes. Keep the lid on the skillet and you'll have enough sauce to coat pasta. Leftover thighs make great chicken sandwiches on focaccia.

If you don't have any greens haters, stir in two big handsful of spinach, cut into ribbons, after the thighs are done. It will wilt down and you've upped the veg/fiber/iron content.

Report back! I got a coworker to try it and she said her family raves over it.

WHY THIS RECIPE WORKS
The key to a truly remarkable gumbo is a dark roux: flour toasted in hot oil until it’s the color of a copper penny. So how could we make a gumbo in a slow cooker if it doesn’t get hot enough to make the roux? By starting on the stovetop. W... Read More

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TRY THIS RECOMMENDED COOKING COURSE
Slow Cooker Revolution

GATHER YOUR INGREDIENTS
½ cup vegetable oil
¾ cup all-purpose flour
2 onions, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 celery rib, chopped fine
4 garlic cloves, minced
1 tablespoon Creole seasoning
4 cups chicken broth
1½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
12 ounces andouille sausage, sliced ½ inch thick
10 ounces frozen cut okra
2 bay leaves
4 scallions, white and green parts separated and sliced thin
4 cups cooked white rice
Hot sauce

VIEW INGREDIENTS
View Nutritional Informationi
KEY EQUIPMENT
12-Inch Nonstick Skillets
12-Inch Nonstick Skillets
Slow Cookers
Slow Cookers
Dutch Ovens
Dutch Ovens
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BEFORE YOU BEGIN
The test kitchen’s favorite Creole seasoning is Tony Chachere’s Original Creole Seasoning. Trimming the fat from the raw chicken thighs reduces the amount of fat you’ll need to skim off the finished gumbo.

1
INSTRUCTIONS
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook until mixture is color of peanut butter, about 3 minutes, stirring constantly. Reduce heat to medium and continue to cook, stirring constantly, until roux is slightly darker and color of ground cinnamon, 5 to 10 minutes longer.

2
Stir in onions, bell pepper, celery, garlic, and Creole seasoning and cook until vegetables are softened, 7 to 10 minutes. Stir in 2 cups broth and bring to simmer over high heat; transfer to slow cooker.

3
Season chicken with salt and pepper and transfer to slow cooker. Stir in andouille, okra, bay leaves, and remaining 2 cups broth. Cook on low until chicken is tender, 4 to 5 hours.

4
Transfer chicken to plate. Using 2 forks, shred chicken into bite-size pieces. Skim any excess fat from surface of gumbo and discard bay leaves. Stir in scallion whites and chicken. Serve over rice, sprinkled with scallion greens, passing hot sauce separately.

You had me at tater-tot.

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Report back! I got a coworker to try it and she said her family raves over it.

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This was fantastic.

Over rice.