Tangy Curry Chicken Thighs {Crock Pot!}


Tangy Curry Chicken Thighs {Crock Pot}

What you need: (below is what I did. Dial back amounts if you do not want leftovers.)

  • 9 boneless skinless chicken thighs (swap for breasts if you’d rather boobies over thighs. hehe)
  • 6 garlic cloves, smashed and minced
  • 1 large onion, diced (I used red)
  • 2 TBS oil/fat of choice (I used bacon fat)
  • 1 lemon, sliced 1/4 inch thick slices
  • 1 cup Apple Cider Vinegar
  • 1 TBS red pepper flakes
  • Curry (sprinkled overtop of thighs)
  • Salt and Pepper to preference.

what to do:

1. OPTIONAL: Heat oil in skillet, add garlic and once garlic is fragrant, add onion.  Sprinkle salt and pepper over onions and garlic.  Cook onions until they are semi-transparent)

2. Slather the bottom of your crock pot with oil/fat, and add chicken thighs.  Pour onions around the chicken.  Add in the Apple Cider Vinegar, then sprinkle spices over each thigh.

3. Place a lemon slice over each thigh.

4. Cover and cook on low or 6-8 hours, or on high for 2-4, or until chicken is cooked thoroughly! (I cooked mine on high for 4 hours and the chicken was a tad dry, but tasty! So, I would encourage cooking on low for 6 or high for 2.)

Serve with baked carrots and green beens (like we did) or over cauli-rice or whatever your heart desires! Enjoy!!




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s