You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.
This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.
Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.
This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).
Give this chicken recipe a try, and discover a new way to love maple!
Bready or Not: Maple Chicken Thighs
These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.
- 3/4 cup apple cider or apple juice
- 1/2 cup maple syrup
- 1 Tablespoon apple cider vinegar
- 3 green onions; white parts only, chopped
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 to 3 lbs boneless skinless chicken thighs, each thigh cut into thirds
The day or night before serving
In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.
Refrigerate the bag for 12-24 hours, turning the bag every so often.
Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.
Bake for about 40 minutes, turning chicken once at the halfway point.
Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.
OM NOM NOM!
My slow cooker is my friend, and in this case my friend heats up some fantastically flavorful chicken that’s good in all sorts of dishes!
This recipe is a cousin to my Verde Pork Loin one. Both make a great protein for salads (my preference), tacos, burritos, casseroles, and likely all other sorts of stuff.
Don’t be afraid of the chiles here, either. I was for years. A standard can of green chiles is pretty mild and adds a punch of flavor. If you’re feeding people who can take the heat, by all means, use the hot version! We favor the Hatch brand because my husband used to live in Las Cruces, near the Hatch Valley; it’s good to support New Mexico products, in any case.
And yes, you can make this with chicken breasts or tenders, but there’s greater risk of the meat drying out. I much prefer to use boneless thighs in the crock pot.
Modified from The Perfect Pantry.
Bready or Not: Crock Pot Green Chile Chicken
Use boneless chicken thighs to create a flavorful, fantastic protein that’s good on a plate or in burritos, tacos, salads, and more. It freezes well for later eating, too!
- about 3 lbs boneless, skinless chicken thighs
- 16 ounce jar verde (green) salsa
- 2 cloves garlic, smashed
- 1 tsp ground cumin
- 4-oz can roasted Hatch green chiles, mild or hot
Cut the chicken thighs into thirds and place in a 4 to 6 quart slow cooker. Pour the salsa over them, followed by the garlic, cumin, and canned chiles. Give it a stir then pop the lid on.
Cook on low for 4 to 5 hours; if the chicken was still a little frozen, cook on high for an hour or so to speed the process. Use a slotted spoon to remove chicken pieces, and shred or cut them into chunks. Place back in crock pot to soak in juice for another 20 minutes.
Serve chicken on a plate, or in burritos, tacos, salads, or just about anything. Freezes fantastically for later dining.
OM NOM NOM!
There are a lot of slow cooker chicken and dumpling recipes out there, but I sought out one that makes everything from scratch. I made it, tweaked it, and loved it… so here it is!
There is just something about chicken and dumplings on a cold winter’s day. It is soul food. The recipe I made for years required me to basically camp by the stove for two hours. I wanted something a lot more convenient.
Most of the slow cooker recipes for this use lots of canned stuff and grocery store biscuits. I found a from-scratch recipe on How Sweet Eats and have tweaked it to use less broth, more seasoning, and boneless thighs. I find thighs work a lot better to the crock pot since they are less likely to dry out over the long cooking period.
If you’re in need of something to warm your gullet and your soul, make this. The leftovers are darn good for the next few days, too, with or without the dumplings.
Modified from How Sweet Eats.
Bready or Not: Slow Cooker Chicken and Dumplings
This slow cooker chicken and dumplings recipe is both convenient and delicious. This big pot will feed a crowd or provide leftovers for days.
- 1/2 sweet onion, diced
- 1 cup baby carrots, whole and halved
- 3 garlic cloves, minced
- 2 1/2 - 3 pounds boneless chicken thighs, cut into halves
- salt and pepper
- 1/2 teaspoon flour
- 40 ounces low-sodium chicken stock or broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup half and half or milk
- 1 1/8 cups all-purpose flour
- herbs to taste (parsley, basil, etc)
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup half and half or milk
In the bottom of a 5 or 6 quart crockpot, layer the diced onion half, carrots, and garlic. Lay the chicken thighs on top and season them with salt and pepper.
Heat the butter in a small saucepan over medium heat. Once it's melted, whisk in flour and cook for 2-3 minutes to create a roux. Once it's golden in color, add 2 cups of chicken broth. Mix it well as it rises to a boil; it'll thicken considerably.
After about 4-5 minutes, pour the sauce over the chicken and vegetables. Add the remaining chicken broth/stock. Put the lid on the slow cooker and cook on low for 4 hours.
Change the crockpot to high heat. Shred or cut up the chicken; it's okay if it's not fully cooked since it has more time to cook. Stir the half and half into the crockpot, and put the cover on again as you make the dumplings.
In a mixing bowl, combine flour, herbs, sugar, baking powder, salt, and pepper. Use a fork or fingers to crumble in the butter until it's evenly dispersed. Add in the half and half or milk until a sticky dough forms.
Use a tablespoon to dollop the dough into the crockpot. Cover and cook for another 1 to 1.5 hours. The dumplings will expand to cover the top. The dumplings are cooked when they are soft and no longer raw and sticky in the middle.
Serve immediately. Leftovers are fantastic heated in the microwave. If you need to make more dumplings, use the same recipe again and heat the leftovers and fresh dough on the stovetop.
OM NOM NOM!
When bone-in chicken breasts go on sale, I’m really happy for the chance to make this family favorite: Honey Roasted Chicken with Carrots.
This is a fairly healthy recipe. It relies on the chicken skin and a touch of olive oil to keep the chicken tender and moist, with a little more butter added at the end. You can use however many baby carrots you want, though you might not be able to squeeze more than 12 ounces worth into a dish. The carrots end up tender and the slightest bit sweet and caramelized.
I have fresh oregano and rosemary handy, so I like to use one or both of those in this, but you can season this however you want. Dry herbs will rehydrate nicely.
One of the things I love most about this is that the breast pieces are meaty and we’re bound to have leftovers the next day. This tender chicken is delicious in salads, wraps, or sandwiches!
Modified from a recipe published in the Arizona Republic, October 4th 2007.
Bready or Not: Honey Roasted Chicken and Carrots
This recipe bakes up chicken breast halves and baby carrots into a sweet and savory dish.
- 2-3 chicken breast halves with bone and skin
- olive oil
- salt and pepper
- 8 to 12 ounces baby carrots
- 2 Tablespoons butter, softened
- 1 Tablespoon honey
- 2-3 Tablespoons fresh oregano or rosemary, or a few teaspoons dry
Preheat oven to 425 degrees. Set out a large casserole dish. Rub the chicken with enough oil to coat it on both sides, then season with salt and pepper. Place the breasts skin side down in the dish.
Bake for 25 minutes. Turn the chicken over--watch out, it will sizzle and pop! Add as many carrots as desired to the pan.
Bake for another 25 minutes. As the chicken bakes, in a bowl combine the butter, honey, and herbs.
Turn the chicken over to be skin-side up again. Spoon the butter-honey mix over the chicken and carrots. Roll the carrots around in it for good measure. Roast for an additional 5 minutes.
OM NOM NOM!
In The Clockwork Crown, you meet some of Alonzo Garret’s family. You even find out some of his favorite foods.
“…And tonight, Cook is going to make your very, very favorite, cardamom chicken with cashews, and there will be lemon curd with shortbread for dessert.”
I chose cardamom chicken because 1) I love cardamom, 2) it’s not a common American way to flavor chicken, which sets apart my setting. When I wrote it, I figured that at some point I would need to make the recipe for myself.
Cardamom chicken recipes are out there but vary widely. I decided to combine bits and pieces to create something new. The result was mildly sweet, tender chicken that was fabulous served with its own citrusy drippings. It’s definitely a different taste, but a nice one.
There are lots of options for leftovers, too. Eat it as-is, or chop it up for a salad with a sweet dressing, or add some Greek yogurt or sour cream and make it a chicken salad for a wrap or sandwich. YUM!
I didn’t add any cashews to my chicken, but you certainly could do so to add texture. I suppose at some point I need to do a new shortbread recipe that will pair well with lemon curd, eh?
Bready or Not: Cardamom Honey Chicken: A Clockwork Dagger Recipe
This original recipe inspired by The Clockwork Crown creates spicy, sweet chicken.
- 1/4 cup cooking sherry
- 1/4 cup orange juice
- 1/2 teaspoon ground cardamom
- 1.5 pounds chicken tenders
- Main dish
- 1 orange, thinly sliced
- salt and pepper
- 2 Tablespoons honey
- 2 teaspoons apple cider vinegar
Place marinade and chicken in a large Ziploc bag and marinate for at least 30 minutes.
Preheat the oven to 400-degrees. Place orange slices in a casserole dish and lay the chicken tenders on top. Season with salt and pepper.
Bake chicken for about 15 minutes, flip the tenders, and bake another 10 minutes. Whisk together the glaze ingredients.
Pull out the chicken and check for doneness; it should be fully cooked at this point. Change the oven to broil and move the rack a bit closer to the top. Brush the glaze over the chicken--use every drop! Put the chicken in to broil for just a few minutes.
The chicken is delicious on its own or with the sweet pan drippings. You might even want to chop the meat into pieces to allow them to soak in more flavor.
OM NOM NOM.
I present to you one of my very favorite chicken crock pot recipes, one I previously shared at Novelocity.
Seriously, I’ve been making this about once a month for a few months now. My husband even requests it. This is impressive since he 1) does not like ranch dressing 2) does not eat pesto.
There’s something about the combination in this recipe, though, that is just plain savory and delicious.
This is my go-to meal when I’m on a writing deadline. It mixes up in five minutes and cooks itself over the afternoon, and produces chicken to feed us–quite happily–for days.
Modified from Picky Palate.
Bready or Not: Crock Pot Pesto Ranch Chicken Thighs
- 8 boneless skinless chicken thighs (2-3 pounds, thawed or mostly thawed)
- 6-8 ounce jar of pesto
- 1 packet ranch dressing dry seasoning mix
- 1/2 cup chicken broth or water mixed with chicken/vegetable stock concentrate or water
Place chicken thighs, pesto, ranch dressing (dry from the packet) and liquid into crock pot. Stir gently to coat chicken and combine everything.
Place lid on top. Cooking tip: It tends to cook in half the time you set on the crock pot, i.e., a 6-hour high setting means the chicken should be done in about 3 hours, depending on how many thighs are in there and how thawed they were to start. Leave thighs whole or chop. (If you chop, add them into the pot again on warm for 15 minutes so they can soak up more flavor! It's also a great way to make sure they are cooked through--just chop the meat and cook on high a while more.)
!These thighs are great with veggies, or in a salad, or cold out of the fridge. They also freeze wonderfully.
!OM NOM NOM.