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How to Braise Chicken Thighs in a Slow Cooker

Recipe Source by Jon Bailey

How to Braise Chicken Thighs in a Slow Cooker

Recipe Source by Jon Bailey
Learn how to cook up fall-off-the-bone-tender chicken, which is easy to shred and use as a tasty filling for flautus or other Mexican dishes and casseroles.

Recipe Quick Facts

Prep
5
Minutes .
Cook
6
Hours .
Makes
8
Servings .
The link to How to Braise Chicken Thighs in a Slow Cooker has been copied

Ingredients

Ingredients

  • 6 to 8 Perdue Bone-In Chicken Thighs
  • 2 tablespoons olive oil
  • 8 to 10 tomatillos, chopped*
  • 1 yellow onion, chopped
  • 1 jalapeño, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Made with Our

Approx. 3-lb. pack of meaty, delicious thighs ― portioned in three 1-lb. pouches

Your Price

$23.99 Each
avg/ea

Step 1

Step 1

Place all ingredients in slow cooker, except for chicken thighs, and stir well. Add chicken and mix well to coat. Make sure chicken is covered with some ingredients.

Step 2

Step 2

Cook on low setting for 6 hours, or until meat is tender and falls off the bone.

Step 3

Step 3

Strain juices from meat mixture and allow to cool. Remove all bones and place chicken thigh meat in bowl. Using two forks, tear meat in opposite directions to shred.

Your shredded chicken is now ready to use in recipes like our Baked Chicken Flautas. Freeze any extra meat to use in other recipes.

*If you cannot find tomatillos at your market, substitute one 10-ounce can of green enchilada sauce.