Super Easy Crock Pot Thai Peanut Chicken Thighs

When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).

First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.

Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.

Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.

After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.

No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.

I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.

On high for 3 hours.

Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.

Absolutely delicious and incredibly juicy!

Five Alarm Crock Pot Chili At www.northeastbbq.com

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For these cold days after shoveling nothing better than some warm, hearty chili.
1 1/2 pounds lean ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 jalapeno peppers, finely chopped
4 garlic cloves, minced
1 (16-ounce) can red kidney beans, rinsed and drained
 1(16-ounce) can black beans, rinsed and drained
2 (14-1/2-ounce) cans diced tomatoes
1 small can of tomato paste
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons tabasco sauce
4 strips bacon
dollop of sour cream
3 cheese mexican blend
1/3 cup chopped green onion
First off cook up your bacon in a cast iron skillet and chop them into half inch strips once finished and place in the crock pot.
Next add your chopped onion, peppers, garlic over medium high heat until the onions are translucent.  Add those to the crock pot.
Add the ground beef to the cast iron skillet and brown it up, then add that to the crock pot with the rest of the ingredients except the mexican three cheese blend, sour cream and chopped green onion to garnish after the chili has finished in the cock pot.
Cook on slow for 4-5 hours in the crock pot, garnish with the shredded three cheese mexican blend, chopped green onion and a dollop of sour cream.