The Thigh's the Limit

I'm not afraid to admit it - I prefer white meat.  Call me breast-ist, call me immature, but don't worry about me going after that last drumstick.

In fact, usually if I see a recipe that calls for chicken thighs I sub in chicken breasts.  This confession is probably enough to revoke my foodie badge.  After all, chicken thighs are often revered for being more flavorful, moister, juicier - the prime part of the chicken.

I'm trying to be more broad-minded. You know, it is 2012 and all that.  So I've decided that I should probably stop being so stubborn with my substitutions. I'm not necessarily looking for chicken thigh recipes, but I'm willing to use them when I stumble across a recipe that calls for them.

And I stumbled across this one.  A crockpot chicken recipe that couldn't be easier. And with no oil or butter, it can even be qualified as "relatively healthy" if you don't pile it on top of pasta. Which of course I did.  Hey - baby steps.

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Saucy Italian Chicken Thighs (from Cooking Light)

3 lbs boneless, skinless chicken thighs
1 can diced tomatoes
6 oz tomato paste
1/2 onion, chopped
1 clove minced garlic
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

1. Place chicken in a crockpot. 
2. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on high for 1 hour.
3. Reduce heat to low; cook 4 to 5 hours or until chicken is tender.