Chicken thighs, any way you want them.
The Instant Pot may be all the rage these days, but I remain loyal to my slow cooker. I know, I know, don't tell me—you guys love the Instant Pot. But you know what I love? Tossing boneless skinless chicken thighs into my slow cooker, covering them with tomato sauce, and turning it on low for eight hours before I leave for work in the morning. When I come home, that chicken is so tender it shreds into the sauce when I stir it with a spoon.
Shredded slow cooker chicken in tomato sauce over creamy polenta is a very good thing to come home to on a chilly weeknight.Tomato sauce is just one way to flavor slow cooker chicken: you can use any kind of sauce you like . And you don't need a recipe to do it, just memorize the simple ratio of1. Set up your Slow Cooker and Season Your Chicken
Before you do anything, pull out your slow cooker and make sure it works. Trust me, I once left a slow cooker full of chicken plugged in for eight hours and came home from work to find it had never turned on—a very sad realization indeed. Don't have a slow cooker?—about 1/2 tsp. per pound—and pepper, if you like. You can cook as much or as little chicken as you want—just make sure it's enough to cover the bottom of your slow cooker in an even layer for best results.
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