This easy Crock Pot recipe for Balsamic Caprese Stuffed Chicken Thighs is out of this world delicious! It’s also low carb, gluten free and grain free! Quick Skillet directions also provided!
I don’t know what it is about juicy chicken thighs, but I have an insane love affair with them. I want the meat falling apart and the slow cooker is always the way I can make this happen. If you’re new around here you may not know about my crazy viral recipe for Crock Pot Balsamic Chicken Thighs. One of the best around and with rave reviews. I decided to take that recipe and step it up a notch by stuffing those thighs!
I did ask on Facebook whether more of you were interested in a Crock pot recipe or a quick skillet recipe. It was quite the tie but in the end more of you selected the Crock pot version, BUT i have great news, I’ve tried the Quick Skillet Approach with these and it’s just as good! So below you will find, directions for both methods! In my hubby’s opinion they taste the same with either cooking method.
Caprese is just my favorite ingredients to use always! Fresh tomatoes, fresh mozzarella, fresh basil, it’s just always good! But here in this recipe the fresh tomatoes would have resulted in a watery center which is not ideal for stuffing. Sun dried tomatoes work perfectly since they are not watery like fresh and you just need a small amount to get that familiar tomato taste.
While the slow cooker doesn’t get you as crisp an outside as using the skillet, because of thighs sitting in that balasmic vinegar in the slow cooker, the bottom makes for the best crispy edges.
So whether you use quick skillet or slow cooker, either option is tasty!
Check out my step by step in this video!
No time to make this in the morning? No problem! Here’s how to make this as a Quick Skillet under 30 minute meal on any weeknight!
QUICK SKILLET COOKING METHOD
- Prepare thighs as recipe indicates.
- Heat garlic cloves and oil in a skillet over medium high heat.
- Cook thighs on each side for about 3-5 minutes to brown them.
- Cover and lower temperature to medium low, continue to cook 15-20 minutes.
- Top with fresh parsley and enjoy!