20 Mouthwatering Recipes Using Chicken Thighs


Chicken Thighs are the most flavor part of the chicken and will liven up any recipe! They are also inexpensive and easy to cook. They can be seasoned, or shredded, and cooked in any form and they will still come out tasting terrific. Here are 20 fool-proof recipes using chicken thighs that will please most any palette.

20 Recipes Using Chicken Thighs

A Mother Thing – Lemon Mushroom Chicken Skillet

All My Good Things – Skillet Garlic Tomato Chicken

Nerdy Foodie Mom – One Pot Creamy Garlic Chicken Thighs

More With Less Today – Chicken Thighs with Bacon Ranch Cream Sauce

Simply Stacie – Peking Chicken

The Gracious Wife – One Pan Garlic Roasted Chicken and Potatoes

Mom Foodie – Smokey Thai Pulled Chicken Sandwiches

Living Sweet Moments – One Pot Spanish Chicken and Rice

The Rebel Chick – Mexican Chicken Stew

The Complete Savorist – Miso Chicken Stiry Fry

Eat Picks – Chili Lime Chicken Thighs

Keto Connect – Crispy Chicken Thighs

Cafe Delites – Easy Thai Satay Chicken

Julia’s Album – One Pot Chicken Thighs with Cilantro Lime Black Beans and Rice

Recipes That Crock – Mississippi Chicken Thighs

Plain Chicken – Grilled Huli Huli Chicken

Sugar Dish Me – Garlic Chicken Thighs

The Chunky Chef – One Pot Chicken Dirty Rice

Recipe Tin Eats – One Pot Greek Chicken Lemon Rice

Baking Mischief – Chicken Shawarma with Yogut Sauce

Lawry’s Slow Cooker Southwest Chicken Chili


Cooking dinner is not something I look forward too. I would much rather go out to eat. As a matter of fact I even have a sign in my kitchen that says ” the best thing to make for dinner is reservations”. But I digress. When I do have to cook I rely on my trusty slowcooker and the other day I came across one of Lawry’s seasoning packets called “Southwest  Chicken Chili”. I bought all of the ingredients and it literally only took me 8 minutes to prep before I put the lid on and walked away for the day.

Recipe for Lawry’s Slow Cooker Southwest Chicken Chili


Serves: 8
10 minsPrep time4 hrsCook time
  • Place chicken, beans and corn in slow cooker.
  • Mix Seasoning Mix, tomatoes and tomato sauce until well blended. Pour over chicken mixture. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH. Serve with toppings, if desired.

Cooking tip

Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sour cream, green onions or chopped cilantro.

Slow Cooker Tip: For best results, do not remove cover during cooking.


Slow Cooker Mac and Cheese Recipe



Feeding a family of 5 can be rather challenging at times. All of my kids are picky eaters and my husband is often not home in time for dinner so I rely on my slow cooker more often than not because it is so easy to use.  The one thing that all of my kids can agree on is mac and cheese and while I do love some good ol’ Kraft in a box this time I wanted to make something from scratch. After searching the web I noticed that many  of the recipes called for eggs and I have always found that eggs in mac and cheese make it taste more like an omelette.  Finally I cam across this recipe from Repeat Crafter Me – it looked amazing.

I recently purchased a new chili cup from Zazzle.com that had Macaroni and Cheese noodles on it and I knew it would be perfect for this recipe. These bowls are not only great for pastas, but also soups and chili. You can find a huge selection of them here.

Slow Cooker Mac and Cheese Recipe


First you will need 2 cups of large Elbow Macaroni, 4 tablespoons of butter, 1/2 cup sour cream,  2 1/2 cups sharp cheddar cheese,  dry mustard, 1 can of cheddar cheese soup, milk, salt and pepper.


Start by spraying your slow cooker with non stick spray.



Instead of dirtying a separate saucepan, combine the cheese and the butter in the bottom of the slow cooker until melted. This takes about 5-8 minutes. Mix together.


Add in the cream cheese (I added an extra spoonful).


Then add the can of cheddar cheese soup. Not the prettiest looking thing but don’t worry it will look much better in a sec.


Now add the salt, pepper, milk and mustard and mix together until you have a pot of creamy goodness.


Finally add in the drained macaroni and give it a good stir.


Now you have the perfect Mac and Cheese. For a heartier meal you can add things like chicken, ham or lobster.


Enjoy! I had enough leftover for lunch the next day.

Zazzle Chili Bowls

chilibowlgetimagePhoto Credit: Zazzle.com

These versatile ceramic bowls also doubles as an over sized mug for your favorite hot or cold beverages. Customize a one-of-a-kind mug with photos, designs or words of inspiration for yourself or as a gift for your loved ones!

  • Dimensions: 4.13” diameter, 2.75” h.
  • Made with ceramic.
  • Microwave and dishwasher safe.
  • 16 oz.
  • Designer Tip: To ensure the highest quality print, please note this product’s customizable design area measures 1.81″ x 11.25″.

Here is another great slow cooker recipe that goes perfect with the Zazzle Chili Bowls:

Ham and Northern Bean Crock Pot Soup


Slow Cooker Mac and Cheese
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • - See more at: http://www.repeatcrafterme.com/2012/01/crock-pot-mac-and-cheese.html#sthash.QEsZS7lE.dpuf
  1. Boil the macaroni in water for six minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. Cook on low for 1.5-2 hours, stirring occasionally.

Ham and Northern Bean Crockpot Soup


It’s raining today in Southern California which is practically unheard of. It feels like it has been 80 degrees for a year straight. However, this is much needed rain and I welcome it with open arms. I actually love the rain and it makes me happy. So today I felt like making some soup. I decided on a Ham and Northern Bean soup. Here is the recipe.

Crock Pot Ham and Northern Bean Soup

First you will need to chop up your carrots and celery and onion.


Next pour some canola oil in a pan and let it heat up.


Then add your chopped onion


And your carrots and celery. Sautee until onions become slightly brown about 3-5 mins.



While your veggies are sautéing, dice up your ham steak into bit sized cubes.


When veggies are done transfer them to a crockpot.


Then pour chicken broth on top.


Add in the diced ham (I did not have a ham shank so I did not use one) and 2 cans of the Northern beans that have been drained and rinsed.


Add your Oregeno


Toss in a few bay leaves and cook in your cockpot on low from 4 hours. Now you have yourself some delicious Ham and Bean soup!



For other slow cooker recipes click here.

Crockpot Ham and Northern Bean Soup
  • 2 cup Ham , steak
  • 1 Ham shank
  • 1 cup Carrots
  • 1 cup Celery
  • 2 cloves Garlic
  • 1 bay leaf
  • 3 (15 oz each) cans great northern beans
  • 1 tsp oregano
  • 1 Onion , medium
  • 3 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 cup Water
  1. Heat oil in a large skillett over medium-high heat. Add onion, carrot and celery. Sauté for 10 minutes.
  2. Add garlic and sauté for 1 minute.
  3. Transfer to a crockpot
  4. Add chicken stock, water, diced ham, ham shank, oregano, bay leaf and 2 cans of beans. Cover and cook on low for 4-6 hours
  5. Half way through mash remaining can of beans with a potato masher until thick and creamy. Stir into soup mixture; blend well.
  6. Discard ham shank and bay leaf before serving.

Honey Pecan Crockpot Ribs and Rootbeer

This shop is part of a social shopper marketing insight campaign with Weave Made Media and Farmland/Smithfield, but all opinions are my own. #weavemade #ReadySetRibs http://my-disclosur.es/RgFrEH


Honey Pecan Crockpot Ribs

Now that it is summer time in CA it is getting a little too warm to turn the oven on daily. That is why I love my crock pot so much!!! I can throw dinner in it first thing in the morning and forget about it until it’s time to eat. We eat a lot of meat and Ribs are one of my favorite things to put in the crockpot. Recently I came across a Honey Pecan BBQ sauce and thought that might taste delicious on some ribs. So I set out to my local Walmart and picked up some thick and meaty Farmland Ribs. My kids also love Rootbeer and only get soda on special occasions so I picked up some I.B.C Rootbeer in the glass bottles. Ribs and Rootbeer. Sounds like a great dinner, right?


The first thing I did was pull out my crockpot. I use it so much that it’s missing the handle on the lid. Cut the rack so that you have 2 smaller slabs instead of one otherwise they won’t fit in the crockpot.


Season the ribs with your favorite rub or seasoning. I used a butcher blend that I got from one of my favorite restaurants nearby. Cover both slabs with it and return to crockpot.


Then Cover Both Slabs With Onion and Garlic. The onion will carmelize giving it a delicious flavor.


Using Stubb’s Honey Pecan BBQ Sauce pour1 cup of sauce over the ribs. I drizzled it on both of the slabs.


It already looked delicious and it wasn’t even cooked! Set your crockpot to low and let it cook for 6-8 hours. My crockpot has a timer on it so it moves to warm after it is done cooking. Once the ribs are done they should be falling off the bone.


Mango Avocado Salsa

This salsa is amazing and goes great on ribs. First dice a red onion, a mango, and an avocado up and place them in a bowl.


Mangos are super easy to peel and avocados are too if you just take a knife to the skin and peel it away. After you dice everything add your salt, pepper, cilantro, lime juice and olive oil. Play with it until you get the flavor you desire.


I did not have cilantro but I added a little bit of parsley and it still tasted great! I even added a tiny bit of lemon juice.


I got some straws for the kids, popped open their rootbeer and sat down for a delicious dinner! I also cooked some parisian carrots and topped them with a sprinkle of brown sugar.




My older son even cut some flowers for me from our backyard and put them in a vase.


The ribs were so tender we pretty much ate them with a fork. The salsa was a very nice addition.


Facts about Farmland/Smithfield Ribs

  • Farmland All Natural fresh pork is proudly raised in the U.S.A.  Fresh cuts are free from artificial ingredients and preservatives and minimally processed.

  • Smithfield All Natural products are free from artificial ingredients, preservatives or added steroids or hormones

  • The company offers an “All Natural” tenderloin which is a great option for grilling as well.

Coupon For Farmland/SmithField Ribs

You are in luck because coupons.com has a coupon while supplies last for $1 off any pack of Farmland/Smithfield Ribs at Walmart. Just click on the link, click on the category for food and it is on the 5th page.

Grilling Tips From The BBQ Pitmasters

Being the wife of a husband who travels I am often times the one doing the grilling. http://www.readysetribs.com is a great site with grilling tips and recipes that has proved very useful. I learned a lot about the different types of ribs there are and how they differ.

Enjoy your dinner!!!

Honey Pecan Ribs
Honey Pecan Crockpot Ribs With Mango Avocado Salsa
Servings: 5
**Rib Ingredients
  • lbs baby back ribs
  • 1 large yellow onion , small diced
  • 1 cup Stubb’s Honey Pecan Bar-B-Q Sauce
  • 1 tbsp your favorite Rub or Seasoning (optional but recommended)
  • 1 tsp minced garlic
  • special equipment: 5 qt. Slow Cooker
**Salsa Ingredients
  • 1 Large Avocado
  • 1 Large Mango
  • 1 Small Red Onion
  • Cilantro
  • Lime Juice
  • Salt
  • Pepper
  • Olive Oil
  1. Using a sharp knife, slice rack of ribs in half so you have two small racks. Generously sprinkle the Rub/Seasoning all over ribs.
  2. Place both racks at the bottom of your Crock Pot.
  3. Place diced onions on top of ribs in the pot, followed by minced garlic. Finally, pour barbecue sauce over everything.
  4. Place lid on Crock Pot and turn heat to low. Cook for 7 hours—meat should be definitely falling off the bone at this point!
Recipe Notes

For Salsa, dice avocado, Mango, and Red Onion and place in a large bowl. Add Cilantro and season with salt, pepper and olive oil to your liking. Toss and serve on top of ribs.

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