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Slow Cooker Chicken Thighs with Beer & Herbes de Provence

Posted May 12 2012 1:57am

Slow Cooker Chicken Thighs with Rice & Broccoli

Slow Cooker Chicken Thighs with Rice and Broccoli

I’ve made these easy slow cooker chicken thighs several times and they’re always a a big hit. I think I found the recipe in Not Your Mother’s Slow Cooker Cookbook , but I can’t be sure and have no way to check because the book is in Wisconsin and I’m here in Phoenix.

It’s the kind of dish, that’s so simple –  just some chicken thighs, salt and pepper, a bottle of beer, Herbes de Provence and a bay leaf of two – you really don’t need a recipe.

We prefer chicken thighs in the slow cooker. They stay moist and tender, unlike chicken breasts that can dry out and get stringy.

You can find  herbes de Provence  in the spice aisle. I got mine at Penzeys Spices  here in Phoenix. According the the back of the jar, “Herbes de Provence has been popular for centuries, combining traditional French herbs, Italian fennel, and lavender blossoms.” (Who knew?) The ingredients list includes: rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram.

Once again, these slow cooker cooker chicken thighs cooked with beer and herbes de Provence were gobbled up. You really don’t taste “beer” in the cooked dish at all. (At least I can’t.) Even my Mom, who is not a beer fan, thought it was delicious.


Slow Cooker Chicken Thighs with Beer and Herbes de Provence

Slow Cooker Chicken Thighs with Beers & Herbes de Provence Ready to Cook

Slow Cooker Chicken Thighs with Beer & Herbes de Provence
Recipe type: Chicken, Entree
Prep time: 15 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 45 mins
Serves: 6
Easy, healthy and delicious chicken thighs slow cooked with beer and herbes de Provence
  1. Use a 4-quart slow cooker. Coat the ceramic insert with cooking spray.
  2. Heat 2 teaspoons olive oil in a large skillet over medium high heat.
  3. Sprinkle the chicken thighs with salt and pepper and add to the skillet. Cook until they are lightly browned, about 3 minutes and then turn them over and brown on the other side, about 3 minutes more.
  4. Transfer the chicken to the slow cooker. Return the skillet to the stove. Add the bottle of beer to the skillet, and heat until boiling, stirring to incorporate all the browned bits that are on the bottom of the pan. Stir in the herbes de provence and bay leaves, and cook for another minute or so.
  5. Pour the beer mixture into the slow cooker over the chicken thighs.
  6. Cover and cook on high, until the thighs are fork tender, about 4-1/2 hours.
Nutrition & Cooking Notes

Nutritional Estimates Per Serving (1 chicken thigh):

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