Golden Cream Chicken Thighs In Slow Cooker. This recipe was pleaded by my sister-in-law, who had taken one taste at one of our St. Patrick’s Day dinners. Juicy and tangy and completely airtight…
Servings: 6
Ingredients
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3–3 1/2 pounds bone in, with skin chicken thighs (approximately 6–8 thighs)
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1 (10.5-ounce) condensed cream of chicken soup
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3/4 cup sour cream
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1 (1 oz) package dry ranch dressing mix
Golden Cream Chicken Thighs In Slow Cooker
Golden Cream Chicken Thighs: Instructions
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Dry the chicken thighs using paper towels. Removal of all excess skin or huge fat deposits is optional but much of the skin should be left on the skin due to flavor.
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Prepare the sour cream, the condensed cream of chicken soup and the dry ranch dressing mix in a medium bowl and blend till smooth. The combination will be dense and light golden.
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Pour 2 to 3 tablespoons of the sauce in the bottom of 5- to 6-quart slow cooker to cover the surface somewhat.
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Prepare the chicken thighs in a single layer of the slow cooker with skin side up. It is okay that these must be snug, however, avoid stacking them.
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Evenly pour the leftover golden cream sauce over the chicken using a spoon or a spatula so as to cover each of the thighs well. There should be no additional liquid added, the chicken will release its juices during the cooking process.
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The lid should then be put on top of the slow cooker and it should be cooked on LOW (5 to 6 hours) or on HIGH (3 to 4 hours) cook the chicken until it is very soft and the inside temperature reaches 165°F. The sauce will be creamy, tangy to some extent, and darker golden in color.
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After it has been cooked, taste the sauce and add some seasoning (if you want) with a pinch of salt or black pepper (the ranch mix is already seasoned, therefore you do not need a lot of it).
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To have a more elaborate service such as the one on the photo, place the chicken thighs with great caution in a serving dish or just leave them in the slow cooker crock and cover them with the golden cream sauce liberally. Add some fresh parsley or chives to the chicken, should you happen to have some.
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Plate the chicken, leaving everybody with a ladle of the golden creamy tangy sauce on the plate or bowl.