I made this on a very busy Monday. Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends. After grocery shopping I threw everything in the slow cooker while the kids ate lunch. By the time we got home from swim lessons the house smelled amazing! It was so delicious. Chloe, who is 4 ½ now loved it. This made a lot, so it will be dinner another night this week. Yum! Definitely give this one a try.
3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving
Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker. Cook on high for 4 hours or low for 7-8 hours.
Serve over rice with cilantro on top.
Yield: 6-8 Servings
-Recipe adapted from Pinch of Yum-
This is a great chicken chili to warm you up this fall. The chicken thighs are coated in crushed tortilla chips, which gives the chili extra flavor and thickens it at the same time. Top it with lots of shredded cheese and bake up some corn bread to make it extra comforting!
14.5 oz Can Italian Style Diced Tomatoes
11 oz Can Mexicorn, drained
1 Garlic Clove, minced
5 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Kosher Salt
2 lbs Boneless, Skinless Chicken Thighs, cut into 1 inch pieces
2/3 Cup Finely Crushed Tortilla Chips
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
15.25 oz Can Kidney Beans, rinsed and drained
Drain tomatoes and reserve 1/4 cup of the liquid. Combine the tomatoes and the reserved liquid together in a bowl along with Mexicorn, garlic, chili powder, cumin and Kosher salt.
In another bowl, stir together chicken and crushed tortilla chips.
Place chopped onions and bell pepper in a slow cooker. Layer in beans, chicken and tomato mixture. Cook on high for 5 hours or 8-10 hours on low.
Serve with desired toppings.
Yield: about 8 servings
-Recipe from Woman’s World Magazine-
Dinner doesn’t get much easier than this! Just throw it all in the oven and let it cook. I love that! You might notice that I didn’t cut my potatoes and carrots to 1 inch cubes like the recipe states. Make sure you really do cut them that small or they will be undercooked like mine were. The real maple syrup in this dish makes a wonderfully sweet glaze for the chicken and veggies. Chloe was really excited when I told her we were having chicken with maple syrup for dinner! I hope you enjoy this Maple Roasted Chicken Thighs and Sweet Potatoes recipe!
2 3/4 lbs Boneless Skinless Chicken Thighs (about 10 thighs)
1 lb Sweet Potatoes, peeled and cut into 1 inch pieces
3 Carrots, cut into 1 inch slices
1 Onion, thinly sliced
1/4 Cup Maple Syrup
Preheat oven to 375°F.
Place all ingredients in a casserole dish. Toss to combine.
Bake for 30 minutes, or until chicken is cooked and veggies are tender.
-Recipe adapted from a recipe from Good Housekeeping-
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
-Recipe comes from MarthaStewart.com-