Even though I publicly professed my approval of chicken boobs a while back, I will never let go of my love of chicken thighs. They are delicious, pretty cheap, and no matter how you cook them, they stay nice and juicy.
My usual plan of attack when it comes to chicken thighs? Make them in the Instant Pot and just change up the flavors I add to keep things simple but interesting/tasty. Which if you follow me on Instagram, you’ve seen the endless parade of shredded chicken bowls.
Sorry, I’m not sorry.
I struggled with feelings of guilt that I wasn’t being as creative in the kitchen. Worried that I wouldn’t have anything “blog-worthy” to share with you guys any longer. Wondered if I was doing the right thing. I think self-doubt is normal when you’re doing new things. It’s common to ask yourself if you’ve made the right choice when so many things are changing at once. And it’s ok to have self-doubt. I trust myself and my choice to go a different direction. Switching things up is never easy, but even with all the change, I’m still happy and excited.
So my recipes for you might not be as “fancy” and the pictures I take my not win me any awards, but this is how my family is eating right now and it’s serving us well. I’m sure things will change again and I’ll be sure to bring you along for the ride. And if you’re in the same boat as me, struggling to get dinner on the table with a to-do list a million miles long, I think you’ll enjoy some of these recipes coming at you in the next few months. 🙂
Herb & Garlic Chicken Thighs- serves 6
Calories: 244 Total Fat: 14.98 g Carbs: .7 g Fiber: 0 Protein: 25.7 g
- 1-2 pounds boneless, skinless chicken thighs
- 1 tbsp apple cider vinegar
- 2 tbsp avocado or olive oil
- 3 tsp spicy mustard (could also use Dijon)
- 3 tsp Italian Seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2-3 cloves garlic, minced
- 1/4 cup full-fat coconut milk
- 1/2 cup water
- 1 tbsp ghee, butter, or coconut oil
- In a small bowl, whisk together the apple cider vinegar, oil, mustard, Italian Seasoning, salt, and pepper. Place the chicken in a shallow dish or plastic bag and pour the marinade over. Marinate for at least 30 minutes or overnight if you have the time (and remember!)
- For the slow cooker: Heat a little oil in a skillet over medium heat and sear the chicken on each side for about 2 minutes and then place in your slow cooker. Saute the garlic for about a minute or until fragrant. Add the marinade and 1/2 cup water and cook on low for 4-6 hours. In the last 30 minutes, pull out the chicken thighs and shred them. Add the ghee/butter/oil along with the coconut milk to the slow cooker and whisk. Add the shredded chicken back to the sauce and cook for the remaining 30 minutes.
- For the Instant Pot: Turn on the saute function and add a little oil to the bottom of the pot. Saute the garlic for a few minutes and then add the chicken thighs and sear on both sides for 2 to 3 minutes. Add the rest of the marinade and the water. Cancel the saute function and hit pressure cook. Cook on high pressure for 12 minutes and then do a natural release for 10 minutes. After 10 minutes, quick release any remaining pressure. Pull out the chicken and shred. Stir in the coconut milk and ghee/butter/oil and return the chicken to the pot. Make sure everything is well combined and cook on the saute function for another 5 minutes.
You can serve this chicken on rolls, over pasta, on top of a salad, in taco shells, or just eat it straight out of the pot!