Emilie Meyer
Pressure cooking chicken thighs in a Crock Pot Express is a convenient way to prepare juicy and tender chicken. The process involves seasoning the chicken thighs with spices such as paprika, oregano, garlic powder, salt, and pepper, and then browning them in the pot before pressure cooking. The cook time varies depending on the type of chicken thighs, with boneless thighs taking around 8-10 minutes and bone-in thighs requiring 10-15 minutes at high pressure. After pressure cooking, a natural release of pressure is recommended, followed by thickening the liquid in the pot to create a gravy. This method ensures flavorful and moist chicken thighs, making it a versatile technique for meal preparation.
| Characteristics | Values |
|---|---|
| Crock Pot Express Type | Instant Pot |
| Chicken Thigh Type | Boneless or bone-in, skinless or skin-on, fresh or frozen |
| Seasoning | Salt, pepper, paprika, oregano, garlic powder, onion powder, Italian seasoning |
| Other Ingredients | Olive oil, chicken broth or stock, water, lemon slices, garlic |
| Cook Time | Varies depending on type of chicken thigh |
| Pressure Release | Natural release for 5 minutes, then manually release remaining pressure |
| Temperature | 165°F in the center |
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What You'll Learn
Seasoning and spices
To apply the seasoning, mix the desired spices together in a small bowl. This will ensure an even distribution of spices and save time during the seasoning process. After mixing, sprinkle the spice mixture all over both sides of the chicken thighs. If you are using skin-on chicken thighs, try to rub some of the seasoning under the skin to maximise flavour.
Additionally, you can brown the chicken thighs before pressure cooking to further enhance the flavour. Set your Crock Pot Express to the sauté setting and add a tablespoon of olive oil. Once the oil is hot, add the chicken thighs and cook for 3 to 7 minutes on each side, until the skin is golden brown. This browning process will add a delicious depth of flavour to your chicken thighs.
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Browning the chicken
To brown the chicken, start by turning on the sauté function and adding a tablespoon of olive oil to the pot. Once the oil is hot, add the chicken and brown for about 4 minutes per side. You can also brown the skin side first for 5-7 minutes, then flip and brown the other side for 2 minutes. When the chicken is golden brown, remove it from the pot and set it aside. Work in batches if you need to brown multiple pieces.
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Using the trivet
Before placing the chicken on the trivet, you will need to prepare the pot. Start by seasoning the chicken thighs with salt, pepper, paprika, oregano, garlic powder, and any other spices you like. You can also sear the chicken thighs first to get a nice brown colour on them. To do this, press the 'Saute' button on the Crock Pot Express, add some oil and butter, and then place the chicken thighs skin-side down for 2-7 minutes. Flip the chicken and brown the other side for another 2-4 minutes.
Once the chicken is browned, remove it from the pot and set it aside. Now, add 1 cup of liquid to the pot—this can be water, chicken broth, or stock. You can also add aromatics like lemon and garlic for extra flavour. Deglaze the pot by scraping up any browned bits stuck to the bottom. Place the trivet inside the pot and put the chicken thighs on top. It's okay if the chicken pieces are slightly overlapping.
Finally, secure the lid and set the valve to 'Sealed'. Set the Crock Pot Express to pressure cook on high for the recommended time, depending on the type of chicken thighs you're using. For example, fresh boneless thighs should cook for 8-10 minutes, while fresh bone-in thighs will take 10-12 minutes. Frozen chicken thighs will take longer, and you may need to adjust the cooking time depending on whether they are individually frozen or frozen together in a single layer.
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Pressure cooking times
The pressure cooking time for chicken thighs depends on whether they are frozen or fresh, boneless or bone-in, and skinless or skin-on.
For fresh, bone-in chicken thighs, pressure cook on high for 10 minutes, followed by a 5-minute natural release. If the chicken thighs are frozen, pressure cook on high for 15 minutes, followed by a 5-minute natural release.
For fresh, boneless chicken thighs, pressure cook on high for 8 minutes, followed by a 5-minute natural release. If the chicken thighs are frozen, pressure cook on high for 12 minutes for boneless thighs and 13 minutes for bone-in thighs, followed by a 5-minute natural release.
If you are using frozen chicken thighs that were bought fresh and then frozen individually, pressure cook on high for 14 minutes, followed by a 5-minute natural release.
If you are using frozen chicken thighs that were bought fresh and then frozen together in a single layer, you will need to first remove all packaging by running cold water over them until they can be separated. Set the Instant Pot to pressure cook on high for 6 minutes, then immediately vent the pressure. Use tongs to separate the thighs, then set to pressure cook for an additional 10 minutes for boneless thighs or 12 minutes for bone-in thighs, followed by a natural release.
Note that if you are using skin-on chicken thighs, the skin will be limp after cooking, so it is recommended to remove it before serving. You can also broil the chicken for a few minutes to make the skin crispy.
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Making gravy
Firstly, season the chicken thighs with spices such as paprika, oregano, garlic powder, salt, and pepper. You can also add half an onion and some garlic cloves to the pot to enhance the flavour.
Next, put some oil and butter into the pot and set it to 'Saute'. Place the chicken thighs in the pot with the skin side down and brown them for 2-3 minutes. Flip the chicken and brown the other side for another 2 minutes. Once the chicken is golden brown, remove it from the pot and set it aside.
Now, add some chicken stock to the pot and deglaze it, scraping off any stuck brown bits from the bottom. Insert a trivet and put the chicken thighs on top. Secure the lid and set the Crock Pot to 'Sealing'.
After cooking the chicken, remove the thighs from the pot and set them aside. To make the gravy, press the 'Saute' setting on the Crock Pot Express. If you want to thicken the liquid, create a slurry by mixing cornstarch and room-temperature water. Alternatively, you can use flour to thicken the gravy. Whisk the mixture until the gravy is thickened, and add salt to taste.
You can also make gravy in a slow cooker by using beef drippings and a simple roux of flour and butter. If you want to avoid using flour, you can thicken the gravy with cornstarch instead. Simply whisk together cornstarch and water, pour the mixture into the slow cooker, and whisk until it thickens.
There are many different types of gravy you can make in a slow cooker, such as creamy onion gravy, white wine turkey gravy, and mushroom gravy sauce.
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Frequently asked questions
First, season the chicken thighs with salt, pepper, paprika, oregano, garlic powder, and Italian seasoning. Then, put oil in the Crock-Pot and use the sauté function to brown the chicken for about 4 minutes on each side. Next, pour 1 cup of chicken broth into the pot and use a spatula to scrape up any browned bits. Put the chicken thighs on a trivet inside the pot and seal the lid. Pressure cook for 10-15 minutes, depending on whether the thighs are boneless or bone-in. Finally, allow the pressure to release naturally for 5 minutes, then turn the valve to release any remaining steam.
Frozen chicken thighs that were frozen individually take 14 minutes of high-pressure cooking followed by a 5-minute natural release. Frozen chicken thighs that were frozen together in a single layer take 6 minutes of high pressure, then immediately vent the pressure and separate the thighs. Then, pressure cook for an additional 10 minutes for boneless thighs or 12 minutes for bone-in thighs.
After pressure cooking, remove the chicken thighs from the Crock-Pot. Press the sauté setting and add butter to the liquid in the pot. Thicken the liquid with a cornstarch slurry (1-2 tablespoons of cornstarch mixed with water) and whisk until the gravy is thickened.
Use an instant-read thermometer to check that the chicken has reached 165°F in the center. If it hasn't, secure the lid and cook for 1-3 minutes longer on high pressure.
