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    Recipes — chicken thigh

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    Creamy Cozy Chicken Pot Pie Soup with Egg Noodles

    What’s better than chicken pot pie? Chicken pot pie soup loaded with egg noodles, shredded chicken, lots of veggies all in a creamy, cheesy soup! It’s just the best kind of comfort food.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   5 tablespoons butter
        •   1 ¼ cups medium yellow onion
        •   1 cup diced carrots
        •   1 cup diced celery
        •   4 teaspoons minced garlic
        •   6-8 mushrooms, diced
        •   6 tablespoons flour
        •   2 cup cold whole milk or half and half ( I use a combination of both)
        •   3-4 cups low sodium chicken broth
        •   2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
        •   2 ½ cups cooked, shredded chicken
        •   1 cup frozen peas
        •   1 ½ cups frozen corn
        •   2 cups shredded white cheddar
        •   salt and pepper to taste
        •   8 ounces egg noodles, cooked to package directions


    1. Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
    2. Stream in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with a pinch of salt and pepper.
    3. Bring the soup back to a gentle simmer – you do not want it to boil. Cover, and reduce the heat to just above low and let simmer gently for 12-15 minutes.
    4. Remove the lid, stir in the cheese one handful at a time and allow each handful to melt in before adding the next. Season with additional salt and pepper to taste. You can add the cooked egg noodles into the soup at this point or place them in individual bowls. I like to keep them separate from the soup because we always have leftovers! Thin the soup with additional broth to desired consistency. You may need additional broth when reheating leftovers.

    NOTE: No need to defrost the peas and corn, you can add them in directly from the freezer.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/chicken-pot-pie-soup/

    Chipotle Lime Grilled Chicken

    Chipotle Lime Chicken - ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro!

    What is better than chili lime chicken? This ridiculously delicious, absolutely mouthwatering and you-just-want-to-eat-them-off-your-screen chipotle lime grilled chicken. I bet you are hungry just buy looking at my picture here.

    This chipotle lime grilled chicken is SO good. The crispy and slightly charred skin, moist, juicy and citrusy chicken meat bursting with the flavors of the marinade, with the signature smoky heat from chipotle chili powder. I was transported to grilled chicken heaven, and the recipe reinforces the reason why I LOVE summer SO much. The amazing summer food, the BBQ smell lingering in my backyard, the refreshing cold drinks, and the eternal warmth of the sun.

    Now, this chipotle lime chicken is not only for outdoor grill. You can easily make this amazing recipe in an oven, or even pan-seared in a regular skillet or cast-iron grill pan. The end result will be somewhat similar and satisfying. With Memorial Day weekend just around the corner, this is the perfect recipe for your family and your guests!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   2 – 2.5 lbs skin on chicken thighs, deboned


        •   1/2 cup fresh lime juice
        •   1 teaspoon fresh lime zest
        •   1/4 cup olive oil
        •   3 tablespoons fresh cilantro leaves, roughly chopped
        •   1 jalapeño, chopped finely
        •   2 teaspoons chipotle chili powder, or more to taste
        •   5 garlic cloves, minced
        •   1 1/2 tablespoons honey
        •   2 teaspoons salt, or to taste
        •   Lime wedges, for serving


    1. Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.
    2. In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.
    3. Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

    NOTE: You may cook the chicken in an oven at 400F for about 20 minutes or until they turn golden brown and charred. You may also cook the chicken on stovetop using a regular skillet or cast-iron grilled pan.

    This great family recipe is thanks to Best Recipes at https://www.yummly.com/recipe/Chipotle-Lime-Chicken-1115759?prm-v1

    One Pan Teriyaki Chicken with Vegetables

    This recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in a crock-pot or your Instant Pot pressure cooker.

    For chicken teriyaki couldn’t be easier to make. It’s a simple set and forget meal with just 10 minutes of prep making it just perfect for busy weeknights.

    Skip the bottled sauce by making this homemade teriyaki sauce. It’s super easy to make with soy sauce, rice wine vinegar, honey, Mirin, garlic and ginger.

    Mirin is pretty easy to find these days in the International section of most large grocery stores and online but you can definitely leave it out or use dry sherry or rice wine instead.

    For a keto friendly version of teriyaki chicken, swap the honey for a low carb sweetener and leave out the Mirin.

    Everything gets tossed into the slow cooker while the chicken soaks in all that amazing sweet and savory sauce. Once the chicken is nice and tender, just grab two forks and shred them into bite-sized pieces.

    You can serve this over your favorite rice, zoodles, quinoa or noodles. Sprinkle with some sesame seeds and scallions and you’ve got a delicious meal that can easily rival your local take-out restaurant.

    This Slow Cooker Teriyaki Chicken would also make great leftovers or if you prep this on your Sunday meal prep, you can have yummy work or school lunches for the rest of the week. You could even pack some chopsticks to make it an authentic Asian meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 3 hours 10 minutes
        •    Yield: Serves 4


        •  1 1/2 lbs boneless skinless chicken breasts or chicken thighs
    2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
        •  1/3 cup honey or low carb sweetener for keto
    1/4 cup rice wine vinegar or apple cider vinegar for paleo
    1 tablespoon Mirin or dry sherry (optional)
    1 teaspoon sesame oil
    2 garlic cloves minced
    2 teaspoons freshly grated or minced ginger


        • salt and black pepper to taste
    1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

    Corn Starch Slurry:

        • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
    3 tablespoon cold water
    For garnish: sliced green onions sesame seeds
    For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers


    For Slow Cooker Method:

    1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

    To thicken sauce, combine the corn starch with water and stir into the slow cooker (skip this step for keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

    1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

    For Instant Pot Method:

    1. Place the chicken in the Instant Pot.
    2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
    3. Close and seal Instant Pot.
    4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
    5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
    6. Open lid and remove chicken from Instant Pot and shred with two forks.
    7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
    8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

    Meal Pre-Tips for Slow Cooker Teriyaki Chicken:

        • Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
        • Make the rice or noodles the day before and store in an air-tight container in the fridge

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/

      Slow cooker Thai spicy peanut chicken

      Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.

      For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 6 hours
          •    Yield: Serves 8


          •    ⅔ cup chunky peanut butter
          •    ½ cup chicken broth
          •    ¼ cup soy sauce
          •    2 tablespoons honey
          •    2 tablespoons Sriracha sauce
          •    2 tablespoons lime juice
          •    1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird's Eye)
          •    2 pounds boneless skinless chicken thighs
          •    ½ cup chopped cilantro (for garnish)
          •    handful of chopped peanuts (for garnish)


      1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
      2. Empty contents of package of frozen peppers/onion into the slow cooker.
      3. Place the chicken on top of the peppers/onion.
      4. Pour the peanut butter mixture over the top of the chicken.
      5. Cook on low for 6 hours.
      6. Just before serving, shred the chicken with two forks.
      7. Garnish with chopped peanuts and cilantro (optional).

      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Thai-Spicy-Peanut-Chicken-1032092?prm-v1

      Honey Garlic Chicken Skillet (thigh)

      This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4


          •    1 lb. boneless, skinless chicken thighs/breasts


          •    1 teaspoon garlic, minced
          •    ½ teaspoon ginger, minced
          •    4 tablespoons honey
          •    2 tablespoons soy sauce


      1. Combine the sauce ingredients and pat the chicken dry with paper towels
      2. Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side
      3. Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan
      4. Reduce heat to medium-low and toss the chicken back in the pan
      5. Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully
      6. Dish and serve hot

      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Honey-Garlic-Chicken-Skillet-1552493?prm-v1