Adapted from this recipe
12 medium chicken thighs
1 1/2 tsps leaves dried basil
1 tsp garlic powder
1/2 tsp black pepper
1 tsp cayenne pepper
1 tsp ground curry powder
1 package mixed vegetablesRinse chicken and remove skin, leaving the bone in.
Place a layer of thighs in the bottom of the crock pot.
Sprinkle with seasonings. Repeat until all thighs are in the pot.
Pour a cup of chicken broth down the side of the pot, being careful not to disturb the seasonings.
Cook on low setting of Slow cooker for 6 hours.
Add mixed vegetables, recover and cook for 1 1/2 hour or until vegetables are heated through.
I had a pack of 12 boneless skinless chicken thighs thawing in the fridge so I checked online to see what I could make with them and found this recipe. The original recipe called for turmeric which I thought I had, but I didn’t, so I used curry powder instead. I had a bag of frozen vegetables in the freezer which had peas, baby carrots, baby corn, and sugar snap peas so that’s what I used.
The original recipe said to cook on high for 4 hours, but I like cooking with the crock pot on low, so I cooked it for 6 hours. After I added the vegetables I cooked for an hour but they were still not warm enough, so I cooked for another 30 min. or so.
This was SO good! The seasoning on the thighs stuck really well and I thought it was perfect. If you don’t like your food really spicy you might want to cut back a little on the seasonings.
The chicken was mostly falling apart and it was all very tender. You could eat the chicken and vegetables without the broth, but I added quite a bit and it was more like a soup or stew.
This was really quick and easy to prepare, and was very yummy. I liked it so much I had it the next day for lunch. I will be making it again.