Chicken Thighs in Balsamic
Vinaigrette
with Tina Russo Radcliffe
This is another of my “write all day or read
all day” and “pretend you cooked all day meals." I’m cooking for two so I use four boneless
chicken thighs. Put FROZEN thighs in
a crock pot.
Add one bottle of Ken’s Balsamic Vinaigrette.
Place in a crock pot with a timer, and set
for six hours. If yours is only an on and off type of crock pot, it will be
done in four to five hours. (I tried two thighs today and they were done in
four hours.)
After six thighs you may need a second bottle
of vinaigrette. But basically the vinaigrette needs to cover them at least half
way, and then you can turn the thighs on occasion. If you won’t be home to turn
the thighs, then add more vinaigrette so they are well covered.
I remove the
skin before serving. Yum.
Tina Russo Radcliffe writes romantic comedy as Tina
Russo and inspirational romance as Tina Radcliffe. From Western New York, she's
lived in Massachusetts, Alabama, Germany, Oklahoma, and Colorado. She now lives
in a cave in Phoenix, Arizona and comes out for coffee and writing supplies. A
former Specialist 4th Class in the U.S .Army, Tina has been a registered nurse,
a library cataloger, a pharmacy clerk and now writes full-time at home. You can
reach her tinarusso.com or tinaradcliffe.com
Tina’s next release from Love Inspired, Stranded
with the Rancher, is a September 2014 release.
I love chicken thighs. I'm a dark meat girl sometimes, and chicken thighs are about the most tender bit of deliciousness on the planet!
ReplyDeleteAND THIS IS SO EASY!!!!!!
Thank you, Tina Radcliffe!!!! I love it!
Minerva Louise will have something to say about this :-)
ReplyDeleteI shudder to think!!!!
DeleteWho is Minerva Louise? Your chicken?
ReplyDeleteWell it's yummy!
I love this crockpot recipe. Nice and easy, just the way I like it. I consider myself a Crockpot-nista. It is the gift that keeps giving. This reciope also seems pretty low calorie too.
ReplyDeleteI never knew you could put frozen meat in! I love this for a meal when you forget to thaw anything out. Tina do you put it on high?
ReplyDeleteNot on high. If I use the small crockpot it's just on and it's done in about four hours. If I use the big one I put it on six hours. I guess that would be medium. Chicken cooks really fast, so it would depend on how fast you want it ready.
ReplyDeleteHey Belle! It's low cal without the skin, but there is oil. I usually allow myself two small boneless thighs or one large with bone. It is delicious.
ReplyDeleteEasy. Delicious. What more can you want?
ReplyDeleteOh, yes, my dear husband would want me to use chicken breasts instead of thighs...but that's do-able, right?
Just ran to the store and they have Kens Balsamic Vinaigrette LITE.
ReplyDeleteSure chicken breasts work. The thing is I don't like thighs but with this recipe I do. And they are so much cheaper than breasts.
We always have light dressing on hand so will try that. I'm so glad you mentioned not liking thighs! I don't either. So there is hope I will like this. :) I was thinking I'd use breasts, but you're right about the thighs being cheaper. And I see thighs used all the time on cooking shows so a lot of people love them.
DeleteCrockpots rule! And this recipe is easy even for a crockpot recipe ... it also sounds like it will have the house smelling divine. I'm picky about when I'll eat chicken thighs but this recipe sounds tasty. Thanks, Tina
ReplyDeleteNancy C -- who has shrimp gumbo in the crockpot right now :-)
Oh, yummy!!!!
ReplyDelete