PLACE CONTENTS OF BAG IN PRESSURE COOKER. CLOSE LID AND TURN PRESSURE RELEASE VALVE TO SEALING. COOK ON HIGH PRESSURE FOR 20 MINUTES. WHEN ACTIVE COOKING TIME ENDS ALLOW PRESSURE COOKER TO NATURALLY REALEASE FOR A MINIMUM OF 10 MINUTES THEN RELEASE THE REMAINING PRESSURE IN POT. INTERNAL TEMPERATURE OF CHICKEN THIGH SHOULD BE 165˚F MEASURED WITH A MEAT THERMOMETER.

TO MAKE SAUCE:
WHEN CHICKEN IS FULLY COOKED REMOVE FROM POT. SET PRESSURE COOKER TO SAUTÉ FUNCTION. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO CHICKEN JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN CHICKEN TO POT AND MIX WITH SAUCE TO COAT.

*PLEASE NOTE: COOKING INSTRUCTIONS HAVE BEEN UPDATED.

PLACE CONTENTS OF BAG IN SLOW COOKER AND COOK ON HIGH FOR 3-5 HOURS. CHECK PROGRESS OF COOKING PERIODICALLY. IF LIQUID IS DRYING OUT ADD ½ TO 1 CUP OF WATER TO SLOW COOKER TO KEEP CHICKEN MOIST. INTERNAL TEMPERATURE OF CHICKEN THIGH SHOULD BE 165˚F MEASURED WITH A MEAT THERMOMETER.

TO MAKE SAUCE:
WHEN CHICKEN IS FULLY COOKED REMOVE FROM POT. SET SLOW COOKER TO HIGH. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO CHICKEN JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN CHICKEN TO POT AND MIX WITH SAUCE TO COAT.

PREHEAT OVEN TO 400˚F. PLACE CONTENTS OF BAG IN A DUTCH OVEN OR OVEN SAFE COOKING DISH. COVER AND COOK FOR 30-40 MINUTES. INTERNAL TEMPERATURE OF CHICKEN THIGH SHOULD BE 165˚F MEASURED WITH A MEAT THERMOMETER.

TO MAKE SAUCE:
TRANFER COOKING JUICES TO A SMALL SAUCE PAN. PLACE SAUCE PAN ON STOVE SET TO MEDIUM-HIGH HEAT. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO COOKING JUICES IN SAUCE PAN STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

ADD CHICKEN TO SAUCE IN PAN AND MIX WITH SAUCE TO COAT.

GRILL QUICKLY OVER HIGH HEAT FOR 4-5 MINUTES. INTERNAL TEMPERATURE OF CHICKEN THIGH SHOULD REACH 165°F. THE INTERNAL TEMPERATURE SHOULD BE MEASURED BY A THERMOMETER.

THE JUICES PRODUCED WHEN COOKING ONE POT GOURMET HONEY GARLIC CHICKEN THIGHS ARE THE BASE TO A DELICIOUS SAUCE. FOLLOW THE DIRECTIONS PROVIDED WHEN COOKING IN A PRESSURE COOKER, SLOW COOKER OR IN A CONVENTIONAL OVEN. SPOON SAUCE OVER CHICKEN FOR A FLAVORFUL FINISHING TOUCH TO YOUR MEAL.

ALSO PLEASE NOTE THAT NOT ALL COOKING APPLIANCES ARE CREATED EQUAL. THE COOKING INSTRUCTIONS WE PROVIDE WORK GREAT IN MOST BRANDS OF SLOW COOKERS AND PRESSURE COOKERS BUT YOUR RESULTS MIGHT VARY. THE FOLLOWING TIPS WILL HELP TO ENSURE THAT YOUR MEAL COOKS UP TENDER, MOIST AND DELICIOUS.

TIPS FOR COOKING IN A SLOW COOKER

• AS MEAT IS COOKING CHECK PERIODICALLY TO MAKE SURE THE LIQUID IS NOT DRYING OUT TOO QUICKLY. THIS IS POSSIBLE, PARTICULARLY IF YOU ARE ONLY COOKING A SINGLE PACKAGE OF PRODUCT. IF YOU NOTICE THAT TOO MUCH OF THE SAUCE EVAPORATED DURING THE COOKING PROCESS ADD ½ TO 1 CUP OF WATER TO PREVENT THE MEAT FROM BECOMING DRY.

• COOKING A SINGLE PACKAGE OF PRODUCT IN A SLOW COOKER MAY REQUIRE A SHORTER COOKING TIME. CHECK THE PROGRESS OF HOW WELL THE MEAT IS COOKING STARTING AT ABOUT 2.5 HOURS. IF MEAT IS FORK TENDER AND A MINIMUM OF 165˚F IT IS READY TO EAT.

• IF MEAT IS NOT SLICING EASILY AFTER SUGGESTED COOKING TIMES IT MAY NEED TO BE COOKED A LITTLE LONGER.

SERVE OUR BONELESS SKINLESS HONEY GARLIC CHICKEN THIGHS OVER WHITE RICE OR ASIAN STYLE NOODLES. ADD A SIDE OF STEAMED BROCCOLI, SAUTEED GREEN BEANS OR GARLIC SESAME SNOW PEAS.