Recipe: "Crockpot Chicken Thighs with Mushrooms"
Today I made a crockpot of chicken thighs and mushrooms. It turned out incredibly well. :D
"Crockpot Chicken Thighs with Mushrooms"
Ingredients:
1 cup water
1 Maggi cube
1 bay leaf
1 1/4 pound skinless boneless chicken thighs
8 ounces Baby Bella mushrooms
1/2 sweet onion
1 teaspoon sweet marjoram flakes
1 teaspoon sweet basil flakes
1/2 teaspoon dried thyme
1/4 teaspoon green bamboo salt
about 1/4 teaspoon freshly ground white pepper
Directions:
In the bottom of a small crockpot, put 1 cup water, 1 Maggi cube, and 1 bay leaf. Turn the crockpot on High.
Put the chicken thighs in the bottom of the crockpot and cover it.
Rinse 8 ounces Baby Bella mushrooms, holding them stem-side-down to avoid soaking the gills. Add them to the crockpot and put the cover back on it.
Chop half of a sweet onion and scrape the bits into the crockpot.
Over the other ingredients, sprinkle 1 teaspoon sweet marjoram flakes, 1 teaspoon sweet basil flakes, 1/2 teaspoon dried thyme, and 1/4 teaspoon green bamboo salt. Grind some white pepper over the top, about 1/4 teaspoon.
Cover the crockpot and ignore for at least 2 hours. Don't lift the lid while it's warming up or it won't heat properly. Once it starts bubbling inside, you can stir it once or twice to distribute ingredients more evenly. Cook for a total of about 4 hours. It's done when the chicken falls apart, the mushrooms are tender, and the onion is translucent.
Notes:
Maggi cubes are a popular flavoring in African cuisine. Substitute with chicken or vegetable bullion, or chicken and vegetable broth instead of water and flavoring.
If you can't find skinless, boneless chicken thighs then you can use skin-on, bone-in chicken legs or skinless, boneless chicken breasts.
Baby Bellas are immature portabella mushrooms. You could also use white button mushrooms or dried mushrooms. The proportion wasn't perfect; next time I would probably double the mushrooms or add some potatoes.
Sweet onions are less hot than ordinary onions. Vidalia and Walla Walla are two popular varieties.
Sweet marjoram is a leafy green herb with many benefits.
Sweet basil has a spicy-sweet taste and lots of uses.
Thyme is a shrubby little herb with tiny leaves. Lemon thyme is very nice if you can find it. Thyme has plentiful advantages.
Green bamboo salt is a gourmet sea salt with a subtle leafy flavor.
White pepper is a little milder than black and works well with delicate flavors. It has all kinds of uses. This time I used some from a grinder. If you're working with whole white peppercorns, you can put them in a mortar and pestle with the salt to grind them. This type of pepper is rarely sold in ground form.
"Crockpot Chicken Thighs with Mushrooms"
Ingredients:
1 cup water
1 Maggi cube
1 bay leaf
1 1/4 pound skinless boneless chicken thighs
8 ounces Baby Bella mushrooms
1/2 sweet onion
1 teaspoon sweet marjoram flakes
1 teaspoon sweet basil flakes
1/2 teaspoon dried thyme
1/4 teaspoon green bamboo salt
about 1/4 teaspoon freshly ground white pepper
Directions:
In the bottom of a small crockpot, put 1 cup water, 1 Maggi cube, and 1 bay leaf. Turn the crockpot on High.
Put the chicken thighs in the bottom of the crockpot and cover it.
Rinse 8 ounces Baby Bella mushrooms, holding them stem-side-down to avoid soaking the gills. Add them to the crockpot and put the cover back on it.
Chop half of a sweet onion and scrape the bits into the crockpot.
Over the other ingredients, sprinkle 1 teaspoon sweet marjoram flakes, 1 teaspoon sweet basil flakes, 1/2 teaspoon dried thyme, and 1/4 teaspoon green bamboo salt. Grind some white pepper over the top, about 1/4 teaspoon.
Cover the crockpot and ignore for at least 2 hours. Don't lift the lid while it's warming up or it won't heat properly. Once it starts bubbling inside, you can stir it once or twice to distribute ingredients more evenly. Cook for a total of about 4 hours. It's done when the chicken falls apart, the mushrooms are tender, and the onion is translucent.
Notes:
Maggi cubes are a popular flavoring in African cuisine. Substitute with chicken or vegetable bullion, or chicken and vegetable broth instead of water and flavoring.
If you can't find skinless, boneless chicken thighs then you can use skin-on, bone-in chicken legs or skinless, boneless chicken breasts.
Baby Bellas are immature portabella mushrooms. You could also use white button mushrooms or dried mushrooms. The proportion wasn't perfect; next time I would probably double the mushrooms or add some potatoes.
Sweet onions are less hot than ordinary onions. Vidalia and Walla Walla are two popular varieties.
Sweet marjoram is a leafy green herb with many benefits.
Sweet basil has a spicy-sweet taste and lots of uses.
Thyme is a shrubby little herb with tiny leaves. Lemon thyme is very nice if you can find it. Thyme has plentiful advantages.
Green bamboo salt is a gourmet sea salt with a subtle leafy flavor.
White pepper is a little milder than black and works well with delicate flavors. It has all kinds of uses. This time I used some from a grinder. If you're working with whole white peppercorns, you can put them in a mortar and pestle with the salt to grind them. This type of pepper is rarely sold in ground form.