It’s no secret that we love Taco Tuesday around here, but when I want to shake things up I love making these easy Taco Cups.

Fill them with your favorite taco filling, bake them until they are crispy, and add your favorite toppings. This is a meal everyone loves.

Why We Love Taco Cups!

• Fun for parties and game day: These are the perfect appetizer since they are easy to make, budget-friendly, and something different! Trust me, everyone loves these!
• Choose your own filling: Experiment with different fillings including beans, veggies, ground turkey, or ground beef.
• Easy to customize: Set up a taco bar with all the toppings so everyone can personalize their taco cups.

Looking for more taco inspiration? Try these steak tacos, blackened fish tacos, or ground turkey tacos.

Key Ingredients and Easy Swaps

Here is everything you need to make these bite-sized tacos.

• Tortillas or wonton wrappers: This recipe can be made with small corn tortillas, small whole wheat tortillas, low-carb tortillas, or wonton wrappers. There are pros and cons to each, explained below.
• Peppers and onions: To add flavor and nutrients, this recipe starts with a base of peppers and onions that are sauteed in olive oil. Any color pepper and onion will work.
• Black beans: For a plant-based option, black beans are a perfect addition to these taco cups. Pinto beans or white beans would also work.
• Corn: Use canned corn, fresh corn, or frozen corn to add some sweetness and texture to the taco filling.
• Tomatoes: Use fresh Roma tomatoes, cherry tomatoes, or a can of diced, drained tomatoes. For some extra spice, use Rotel tomatoes or any tomatoes with diced green chilies.
• Taco seasoning: Make your own taco seasoning or use a store-bought option. This adds a ton of flavor with just one ingredient. Swap in the individual spices as well - chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper.
• Shredded Cheese: Monterey jack or cheddar cheese are the most commonly used for tacos. Swap in any cheese.
• Toppings: Get creative with all your favorite toppings including shredded lettuce, cilantro, sour cream or Greek yogurt, avocado, guacamole, and salsa.

How to Make Taco Cups with Ground Beef or Turkey

The most common change that people make to these taco cups is adding ground beef or ground turkey. You can either swap in ground meat for the beans or use both.

• All meat: Swap in 1 pound of lean ground beef or ground turkey for the black beans. Add to the peppers and onions once softened. Brown until no longer pink and then add the taco seasoning and corn.
• Beans and meat: Use ½ pound of ground meat and ¾ cup of beans. Add the ground turkey or beef to the peppers and onions. Brown until no longer pink and then add the beans, corn, and taco seasoning.
• Shredded chicken: If you have leftover shredded chicken, this recipe is also great for using it up! Just swap in 1.5 cups of shredded chicken for the beans.

Wontons vs. Tortillas

There are two main ways that taco cups are made - with wonton wrappers or tortillas.

Honestly, I love them both ways but opted to share the tortilla version since it is something I always have on hand. Wonton wrappers require a special trip to the store.

With that said, I want to share how to make them with wonton wrappers so you can choose. The benefit of using wonton wrappers is that they are thinner and a bit easier to shape into a true “cup” shape. They also get crispier on the edges than the tortillas BUT the bottom and inside layers are softer than tortillas.

Making taco cups with wonton wrappers: Start by spraying the muffin tin well. Press a wonton wrapper in the bottom and then add a spoonful of taco filling and some cheese. Press another wonton wrapper into the cup and repeat, adding more taco filling and cheese.

Tips for using tortillas for taco cups: Always microwave tortillas in a moist paper towel so they don’t break as you press them into the muffin tin. Be gentle as you press them in. Small street-style corn or flour tortillas work best. For larger tortillas, cut them into smaller pieces first.

Taco Cup Toppings

Like any good tacos, one of the best things about this recipe is all the tasty toppings. Here are some of our favorites:

• Shredded lettuce or cabbage
• Cilantro
• Sliced or pickled jalapenos
• Salsa - red salsa, green salsa, or ranchero sauce
• Jalapeno ranch dressing
• Avocado, guacamole, or creamy avocado dressing
• Pickled red onions
• Queso fresco
• Sour cream or plain Greek yogurt
• Healthy queso
• Corn salsa

Calories 259, Total Fat 8g, Total Carbohydrate 40g, Protein 10g, Serving Size 1 taco cup

I’m not even kidding when I say that these banana chocolate chip pancakes are what dreams are made of. They’re soft and fluffy on the inside, yet perfectly crisp and golden-brown on the outside. The rich and sweet flavors of chocolate and bananas are the perfect combination.

When it comes to the age-old savory vs. sweet breakfast debate, I’ve always been a friend to both sides of the line. I will totally drool over a good breakfast burrito or frittata, but oatmeal muffins and pancakes are my comfort foods.

Regardless of your usual breakfast preferences, there’s no one out there who could turn down these fabulous pancakes. They’re everything a pancake should be and so much more.

I can’t even count the number of times my family has begged me to make this banana pancake recipe—even on the days when I’ve wanted to try something new. What can I say, I’ve got a family of chocolate lovers! I think they got it from their mama.

Ingredients for Banana Chocolate Chip Pancakes

Let’s break down the key ingredients you’re going to need to bring these mouthwatering pancakes to life.

• All-Purpose Flour: This is crucial for forming the structure of our pancakes. Feel free to use a gluten-free variety if needed or swap in white whole wheat flour.
• Bananas: Use overripe bananas for the best-tasting banana pancakes. This adds natural sweetness as well as moisture. 
• Chocolate Chips: Any type of chocolate chip will work.
• Eggs: Eggs help to bind the pancake batter together and ensure a fluffy, soft interior. You can also thank eggs for that lovely golden-brown exterior we all know and love!
• Baking Powder: This is the key to getting ultra-fluffy banana pancakes.
• Vanilla Extract: Don’t skip the vanilla extract—it goes a long way in enhancing the wonderful flavors.
• Coconut Oil: This helps to ensure that the pancakes get nice and moist, rather than dry and bland. Feel free to use melted butter instead for richer pancakes.

Recipe Tips and Tricks

Here are some of my top tips and tricks to help you make the best pancakes:

• For the best results, make sure to use the ripest bananas possible. If the bananas are spotted with brown or even brown all over—they’re perfect. Not only will this make your pancakes sweeter, but it will make the bananas easier to mash, helping you to avoid clumpy batter.
• Make sure to use a nonstick pan or a griddle sprayed with cooking spray to prevent your batter from sticking. There’s nothing worse than trying to flip a stuck pancake!
• Keep the stove heat on medium-low for the duration of the cooking process. I’ve found that this is the sweet spot to avoid burning or undercooking your pancake batter.
• Storing these banana pancakes for later? Let them cool, then transfer them to an airtight container and pop them into the fridge for up to 4-5 days.
• You can freeze banana pancakes in an airtight container for up to 3 months. I recommend separating each pancake with a layer of parchment paper to avoid sticking.

Best Pancake Topping Ideas

Are these banana chocolate chip pancakes delicious? Duh. Would they be even better with a few of your favorite toppings? Well, of course. Here are some of the best pancake topping ideas, in case you need a little inspiration:

• Fresh Fruit – Strawberries, banana slices, and fresh berry compote would all be amazing.
• Chocolate Chips – Honestly, is there anything that extra chocolate chips wouldn’t make better?!
• Whipped Cream – I’m actually drooling just thinking about this combination.
• Nut Butter – A little chunky monkey action, anyone? A drizzle of peanut butter or almond butter sounds like the perfect way to take this dish to the next level.
• Maple Syrup – Pancakes and syrup, it’s a classic for a reason.
• Powdered Sugar – This one’s for the parents, kids go crazy for this one.
• Chopped Nuts – Walnuts, pecans, almonds, and peanuts all add delightful crunch and nutty flavors.
• Ice Cream or Frozen Yogurt – If you’ve never had pancakes for dessert, you have been seriously missing out. A scoop of vanilla ice cream with these babies is guaranteed to be a match made in heaven!

Storage and Freezing Pancakes

Pancakes are great for freezing. Let the pancakes cool completely. Then store them in an airtight container or storage bag with parchment paper between the pancakes so they don't stick together.

Reheat the pancakes in the toaster oven or a warm skillet. The microwave also works but the pancakes may get slightly rubbery. 

Calories 375, Total Fat 11g, Total Carbohydrate 61g, Protein 11g, Serving Size 2-3 pancakes

When I need a quick and easy dinner that the whole family will eat, quesadillas are high on the list. Normally I make these healthy chicken quesadillas or black bean and corn quesadillas, but knowing I will have some leftover turkey at the end of the week - turkey quesadillas it is!

This is the perfect way to utilize leftovers in a whole new way, hello Mexican flavors! It’s also the perfect meal when you don’t want to spend a lot of time in the kitchen. In less than 15 minutes dinner is done.

It’s cheesy. it’s packed with protein, fiber, and veggies. It’s fresh, delicious, and so much better than takeout.

Why You’ll Love These Turkey Quesadillas

• Use any turkey: Leftover cooked turkey, deli turkey, and ground turkey all work in this versatile recipe
• Quick and easy: Just 7 ingredients and 15 minutes to a restaurant-style packed quesadilla. This isn’t bland or boring!
• Crowd favorite: Everyone loves quesadillas and since they cook quickly, it’s easy to adjust the fillings for different preferences.

Ingredients and Easy Swaps

Here is everything you need to make these tasty turkey quesadillas.

• Turkey: This recipe works great with any type of turkey including leftover cooked turkey, deli turkey meat, and cooked ground turkey. It would also work with leftover shredded chicken or rotisserie chicken.
• Onion and peppers: Adding sauteed peppers and onions takes this from a basic cheese and meat quesadilla to something special. Add or swap in any other veggies you like including zucchini, spinach, corn, red onion, or poblano peppers for more spice.
• Taco seasoning: Another way to kick up the flavor is by adding taco seasoning to the veggies and turkey.
• Black beans: We love adding beans to our quesadillas. Not only do they add a creamy texture, but they also add fiber making the quesadilla more filling. Use any type of beans including pinto beans, refried beans, or homemade black beans.
• Cheese: Most Tex-Mex style quesadillas usually use Monterrey Jack cheese, cheddar cheese, or shredded Mexican blend. More authentic quesadillas use Oaxacan, Chihuahua, or Asadero cheese. Choose what you have on hand or prefer, just make sure it is something that melts well.
• Tortillas: Flour tortillas are the most common. For a lower-calorie or carb option, choose high-fiber, low-carb tortillas. Whole wheat tortillas also work or make mini-quesadillas with corn tortillas.

Variations and Ideas

• Make a big batch in the oven: If you are making a big batch of quesadillas, consider baking them instead. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray or brush with oil. Fill the flour tortillas and fold them over. Place on the baking sheet in a single layer. Spray the tops with cooking spray or brush with oil. Bake for 8-10 minutes until golden brown and crispy.
• Add more or different veggies: This recipe is versatile and can be made with almost any veggies or filling. Favorites include diced zucchini, spinach, butternut squash, and diced cauliflower. Just always make sure to cook the vegetables first. Raw veggies release liquid as they cook which will lead to soggy tortillas.
• Switch up the protein: Make these with almost any protein you like including chicken, ground beef, or leftover shredded pork carnitas.

Topping and Salsa Ideas

Salsa and toppings are a must for any good quesadilla. Here are some of our favorite options:

• Homemade Ranchero Sauce
• Guacamole or avocado
• Salsa Verde
• Healthy Queso Dip
• Sour cream or Greek yogurt
• Pico de Gallo
• Corn Salsa
• Shredded lettuce, diced tomatoes, fresh cilantro
• Creamy Chipotle Sauce

What to Serve with Quesadillas

These quesadillas are a complete meal on their own with plenty of protein, fiber, and veggies. However, if you want to add a side dish, try one of these:

• Mexican Street Corn Salad
• Mexican Cauliflower Rice
• Slow Cooker Charro Beans
• Tomato and Cucumber Salad with Corn
• Easy Corn Salad

What’s the best cheese for quesadillas?

The best cheese for quesadillas is one that melts really well. If you have access to a Mexican grocery store or store with more Mexcian cheese options, look for Oaxaca cheese, Chihuahua cheese, or Asadero cheese. Those will give you the most authentic option.

For a more Tex-Mex feel, look for a blend of cheese including Monterey jack, cheddar cheese, and pepper jack cheese.

Also, shredding the cheese at home always works better than buying packaged shredded cheese. Packaged cheese has an additive that keeps it from sticking together, but it also means it doesn’t melt quite as nicely.

How to Meal prep Quesadillas and Reheat

Did you know quesadillas are a great option for meal prep? They reheat well and freeze really well. Here’s what to know:

• Store cooked quesadillas: Store any leftover cooked turkey quesadillas in an airtight container or wrapped in plastic wrap. Reheat in the skillet or in the toaster. Do not reheat in the microwave, if possible, since it will get soggy.
• Freeze uncooked quesadillas: Prepare the quesadillas, but do not cook them. Place in the freezer on a baking sheet for 3-4 hours until frozen solid. Then freeze in an airtight container or freezer bag for up to 3 months..
• Freeze cooked quesadillas: Let the cooked quesadillas fully cool. Then wrap them in plastic wrap and freeze them for up to 3 months.
• How to cook frozen quesadillas: Let defrost before cooking for best results. If you do not have time to defrost, you can warm the quesadilla in the microwave for 2-3 minutes. Then cook it in a skillet or bake in the oven.

Calories 456, Total Fat 21g, Total Carbohydrate 41g, Protein 29g, Serving Size 1 quesadilla

Whether you are cooking a smaller holiday meal or just looking for another way to cook turkey this season, this Baked Turkey Breast Tenderloin recipe is for you!

Normally I make turkey tenderloin in the slow cooker, but last week I wanted to try something different. I made one of my favorite pork tenderloin marinades and added the turkey. The end result was so good!

Super juicy turkey in the most delicious maple and mustard marinade. Yum. I would happily eat this on Thanksgiving day, and plan on making it often while I can find turkey tenderloins in the grocery store.

Why We Love Baked Turkey Tenderloin

• Easy to make: 6 Ingredients and so much easier than roasting a whole turkey
• Great for a small holiday meal: The perfect size for a small Thanksgiving or holiday meal
• Always juicy and tender: Melt-in-your-mouth turkey breast every single time.

Looking for a way to cook a whole turkey breast? Try this foolproof Crockpot Turkey Breast.

Ingredients and Swaps

• Turkey tenderloin: Make this with two smaller tenderloins or one large one. Do not swap in a large turkey breast. This recipe would also work with chicken breast or pork tenderloin, just adjust the cooking time accordingly..
• Apple cider vinegar: The acid in the vinegar helps to tenderize the turkey and also adds flavor. Swap in balsamic vinegar or another mild vinegar.
• Maple syrup: For cozy fall flavors, maple syrup is delicious, Honey or brown sugar also works. You can leave the sugar out of the recipe but the turkey won’t brown as much when you sear it.
• Dijon mustard: Mustard is one of my favorite ways to add tons of flavor with a single ingredient. Stone ground, whole grain, and Dijon mustard all work in this recipe. Do not use yellow mustard.
• Garlic: Every recipe needs a little garlic, right? Use minced garlic or garlic powder if needed. You could also swap in shallots for a slightly different flavor.
• Thyme: Use dried or fresh thyme, rosemary, oregano, or Italian seasoning.

What is a turkey tenderloin?

The turkey tenderloin is the part of the larger turkey breast that is closest to the bone. It is lean, boneless, skinless white meat.

If you think of a chicken breast tenderloin, it is basically the same thing but on a turkey.

In terms of cooking, you can use turkey breast tenderloins in the same way you would use boneless skinless chicken breasts. It also cooks similarly to pork tenderloins and works in most pork tenderloin recipes.

Cooking Tips For Juicy Turkey Tenderloin

Follow the tips below to make sure your turkey comes out moist and juicy.

• Internal temperature: Although the USDA recommends cooking the turkey breast to 165 degrees, we recommend taking it out at 155-160 degrees to make sure it stays nice and moist. Tent it in foil and let it rest for 10-15 minutes. It will come up to the 165 degree recommended temperature during that time. Cooking it to 165 degrees in the oven means it will be closer to 175 degrees (potentially overcooked) when it is done resting.
• Size of the turkey tenderloin: The size of turkeys, and hence turkey tenderloins can vary greatly. They can be as small as 4-8 ounces and as large as 16-24 ounces. The smaller the tenderloin the faster it will cook. For best results, use a thermometer to check the turkey as it cooks.
• Check the packaging: Some turkey breast tenderloins come brined or seasoned. If your turkey has previously been brined, make sure to cut back on the salt.
• One or two tenderloins: Most turkey breast tenderloins come with two in a package, much like pork tenderloins. Both can be cooked at the same time or one can be saved for later.
• Always sear first: For the best results, make sure to sear the turkey in a cast iron skillet. This gives the turkey a beautiful crust and also locks in moisture so it stays juicy.
• Let the turkey rest: Another trick for moist turkey is letting it rest so the juices can redistribute. Tent the turkey with foil so it stays warm and let it rest for 10-15 minutes before slicing.

Side Dish Ideas

Much like chicken breast, turkey breast works with almost any side dish. Here are some of our favorite side dishes for a classic turkey dinner or something more creative.

• Classic side dishes: For a classic turkey dinner, you will need mashed potatoes, green beans, carrots, cranberry sauce, and gravy.
• Holiday favorites: Pair this with a healthy green bean casserole, cornbread stuffing, healthy broccoli casserole, slow cooker mashed potatoes, and apple cranberry sauce.
• Get creative: Pair this with some deliciously crispy balsamic brussels sprouts, roasted delicata squash, shaved brussels sprouts salad, or cinnamon roasted butternut squash.

Can you bake turkey tenderloin with vegetables?

Turn this into an easy one-dish meal by cooking the turkey tenderloins in a baking dish with the vegetables scattered alongside or under the turkey. Choose vegetables that will cook in the same time as the turkey or start the vegetables first. Good choices include onions, bell peppers, parsnips, carrots, butternut squash, and small potato cubes.

How long should turkey tenderloin be cooked?

At 375 degrees, turkey tenderloin will take between 25-35 minutes to cook depending on the size and thickness. Turkey tenderloins can vary quite a lot in size. The USDA recommends cooking turkey to 165 degrees. For the best results, always check the internal temperature with an instant-read thermometer.

Since the turkey will continue to cook as it rests, we recommend taking it out between 155-160 degrees so it stays nice and juicy.

Calories 227, Total Fat 5g, Total Carbohydrate 5g, Protein 38g, Serving Size 6 oz

This is one of those recipes that is all about balance. It still has all the delicious holiday flavor of traditional mashed potatoes, just slightly lighter with the addition of cauliflower. These Crockpot Cauliflower Mashed Potatoes are truly a delicious version of a traditional side dish made just a bit healthier!

Trust me when I say, no one will even notice the addition of the mashed cauliflower. The dish is still light, fluffy, and creamy since the main recipe component is still potatoes. It's such a good vegetable side dish.

This recipe also comes in two versions - the holiday edition and the cleaned-up version.

During the holidays, I am all about the traditional flavors I grew up with. For me, that means milk, butter, and sour cream in my mashed potatoes. So there is a version with those things.

There is also another, more clean, option that uses olive oil or ghee. Combined with the garlic and fresh herbs, it’s really tasty. This version is one I use all the time for weeknight meals and meal prep.

Why We Love this Slow Cooker Cauliflower Mash

• Lower carbs and fewer calories but still tastes like the real thing
• More nutritious with the addition of cauliflower
• Smooth and fluffy texture
• Made in the slow cooker for hands-off preparation. Great to make ahead! 

Looking for more tasty cauliflower recipes? Try these Roasted Garlic Mashed Cauliflower Potatoes, the Best Cauliflower Mash, Garlic Parmesan Cauliflower Rice, and this tasty Roasted Cauliflower.

Ingredients and Swaps

Here is everything you need for crockpot cauliflower mashed potatoes.

• Cauliflower: This recipe uses a whole head of cauliflower. You can also use 5-6 cups of cauliflower florets or frozen cauliflower.
• Potatoes: Yukon gold potatoes are my favorite for mashed potatoes, but any potatoes will work. For the best texture, I recommend peeling the potatoes.
• Garlic: I love the addition of garlic in mashed potatoes, but feel free to leave it out.
• Chicken broth: To add some flavor to the potatoes and cauliflower, I like to use chicken or vegetable broth. Feel free to swap in water.
• Make it indulgent: When I think of holiday mashed potatoes, they are usually super creamy and buttery from a combination of butter, milk, and sour cream. If you are looking for a similar flavor, we still need to add those flavors. Even with those additions, these mashed cauliflower potatoes are still lighter than traditional mashes that have up to a stick of butter and a full cup of sour cream
• Keep it clean: If you want a clean version of this recipe, then leave out the butter, milk, sour cream, and cream cheese. Instead, use 1/4-1/3 cup of olive oil or ghee to mash the potatoes and cauliflower. Kick up the flavor with fresh herbs like rosemary or chives.

All Cauliflower Mash: Make it Low Carb or Keto

Looking for a low-carb version of this recipe that uses all cauliflower? Don’t worry! It’s really easy to switch just a few ingredients and make these cauliflower mashed potatoes work for any diet.

Simply swap in another head of cauliflower for the potatoes. Cook them in the chicken or vegetable broth to add extra flavor. Then make sure to drain them really well. The more moisture you can remove from the cooked cauliflower, the fluffier the mash.

Mix in the butter, sour cream, and milk. For the best results, lightly blend in a food processor. You can also hand-mash the cauliflower, use an immersion blender, or use a regular blender. However, I think the food processor produces the best results.

Variations

There are so many different ways to serve mashed cauliflower potatoes and mixing things up means you will never get bored.

• Fresh herbs: Mashed potatoes and herbs is a natural combination. Consider adding rosemary, thyme, parsley, or chives.
• Cream cheese: Another way to add a creamy layer is cream cheese. Add regular cream cheese or herb cream cheese (so good!). You can use it instead of sour cream or use both.
• Greek yogurt: Instead of sour cream, use Greek yogurt for a healthier option.
• Crispy bacon: Add some texture and crunch to your potatoes by topping them with crispy bacon (turkey or regular). Level things up more with some grated cheddar cheese and chives.
• Green onions: Green onions are really great on top of mashed cauliflower potatoes. They add a subtle onion flavor, beautiful color, and some texture.
• Add more veggies: Stir in some fresh spinach or kale to add more nutrients. For best results, cook it separately so it doesn’t add moisture to the potatoes.

Main Dishes to Serve with Cauliflower Mashed Potatoes

These work with any dish where you would serve traditional mashed potatoes. From holiday meals to weeknight meals, this easy side dish works.

• Holidays: Serve this classic side dish with a Slow Cooker Turkey Breast, Turkey Breast Tenderloin, or Balsamic Pork Tenderloin.
• Weeknight meal: This cauliflower mash is delicious with Rosemary Chicken, Baked Turkey Meatballs, or Baked Chicken Drumsticks.

Make Ahead

Cauliflower mashed potatoes can be made 3-4 days in advance. Once they are cooked and mashed, let them cool to room temperature. Then store in an airtight container in the refrigerator.

Reheat gently on the stovetop with a splash of milk or broth if needed. They can also be slowly reheated in the slow cooker, just only heat them on low. Stir as they reheat so they don’t burn on the bottom.

Storage and Leftovers

Keep any leftovers in the fridge for 4-5 days in an airtight container. Reheat on the stovetop or in the microwave.

Cauliflower mashed potatoes also freeze well and can be kept frozen for up to 3 months. Defrost naturally overnight in the fridge and reheat on the stovetop or slowly in the microwave.

How do you keep cauliflower mash from getting watery?

The cauliflower shouldn’t get watery in this recipe since it is combined with potatoes, which have a thicker texture.

If you are making regular mashed cauliflower and find it is watery, it is likely due to not draining the cauliflower enough. Always dry the cauliflower thoroughly before mashing it so the end result is fluffy instead of watery.

Calories 209, Total Fat 7g, Total Carbohydrate 35g, Protein 6g, Serving Size 2/3 cup

Slow-cooking turkey breast is the best way to guarantee tender, succulent meat every single time. No turkey brine, no complicated prep, and delicious turkey every single time.

Plus your oven is freed up for all the other delicious holiday side dishes!

If you are looking for an easy way to cook turkey, this slow cooker turkey rest recipe is it! Look no further. All you need is a simple butter and spice rub. The crockpot does all the hard work, infusing the turkey with flavor and moisture as it cooks low and slow.

Then crisp up the skin and make a quick gravy, for the ultimate holiday meal. We also love this Slow Cooker Turkey Tenderloin if you aren’t cooking for a crowd.

This recipe is great for anyone who…

• Hosts a smaller Thanksgiving or holiday meal
• Feels nervous cooking a whole turkey, this comes out juicy and tender every time
• Wants minimal prep work - no brine, no drying in the fridge, just 5 minutes of prep
• Prefers the white meat from the turkey breast
• Attends a holiday meal out of the house but still wants to cook a turkey at home (we all need turkey leftovers!)

Ingredients and Easy Swaps

Here is everything you need for this recipe as well as some easy swaps and ideas.

• Boneless turkey breast: There are two main types of boneless turkey breast in the grocery store, one that is natural and one that has been brined or seasoned. Ideally for this recipe, buy a natural boneless, skin-on turkey breast. Brined or seasoned turkey breast works as well (like the one from Butterball), just use less salt. (see notes) Also this recipe works with a bone-in turkey breast and works with or without the skin.
• Butter: Softened butter is the best option for making a rich rub that sticks to the turkey and adds moisture as it cooks. Olive oil can also be used, but the flavor won’t be quite as rich.
• Carrots, celery, and onion: Normally when a turkey is roasted, the aromatics are added to the cavity of the turkey. Since we don’t have that in this recipe, we add them to the bottom of the slow cooker. These also serve to raise the turkey off the bottom of the slow cooker so it cooks more evenly. Amp up the flavor with a halved head of garlic, halved lemon, or fresh herbs as well.
• Turkey seasoning: This simple turkey rub uses garlic powder, onion powder, paprika, thyme kosher salt, and black pepper. Feel free to swap in fresh minced garlic for a stronger garlic flavor. Get creative with the spices here to switch up the flavors. We love turkey with Cajun seasoning or opt for a classic poultry seasoning with sage.
• Gravy ingredients: Turkey with gravy is a classic combination. If you plan on making gravy with the drippings, you will need flour or cornstarch to thicken the gravy.

How to cook boneless turkey breast in the crockpot

One of the main benefits of cooking a turkey breast in the slow cooker is that it doesn’t need to be brined in advance and still comes out super juicy. Here’s how to cook it so it comes out perfectly tender every time.

1. Add aromatics to the crockpot: To ensure the turkey cooks evenly and isn’t sitting in all the juices, create a bed of aromatics on the bottom of the crockpot. This flavors the turkey and also flavors the drippings for the gravy. Use onions, carrots, celery, a head of garlic, and/or fresh herbs.
2. Prep the turkey breast: Turkey breasts may times come in netting or trussed in twine. Take off the netting and discard any extras if it comes with the neck, giblets, or a gravy packet. (Or save them for gravy) Then dry the turkey breast well with paper towels to remove any extra moisture. It does not need to be rinsed.
3. Coat the turkey with the rub: Combine the softened butter and spices to create a rub for the turkey. Then add the rub to the top and sides of the turkey, making sure to get plenty of it under the skin if you are cooking a skin-on turkey breast.
4. Cook the turkey for 3-4 hours on low: Make sure to cook the turkey breast on low, it will only take 3-4 hours, so check it at 3 hours, especially if you like your turkey really moist or are cooking a smaller breast. While the USDA recommends cooking turkey breast to 165 degrees, many people like to take it out between 155-160 degrees since it will continue to cook as it rests. This is up to personal preference.
5. Let the turkey rest: Always let your meat rest before serving, especially leaner white meat like turkey breast. The juices will redistribute resulting in a juicier turkey. Ideally, the turkey will rest for 15-20 minutes and can be tented with foil. After resting, carve it into slices.
6. Make the gravy: While the turkey rests, make the gravy. Start by straining the drippings. Then either make a roux with butter and flour or simply use a cornstarch slurry to thicken the drippings and turn them into the gravy. Detailed instructions are found below.

Pro-tip for crispy skin: If you are cooking skin-on turkey breast, take the extra time to crisp up the skin! It’s one of the best parts. Simply place the turkey breast on a baking sheet lined with foil. Then palace it under the broiler for 2-4 minutes until the skin is browned and crispy.

Side Dish Ideas

Whether you are making this for a holiday meal like Thanksgiving or Christmas or simply making a turkey dinner, these sides always work.

• Potatoes: Make classic mashed potatoes, roasted potatoes, or cauliflower mashed potatoes. Sweet potatoes or butternut squash are also delicious.
• Vegetables: With the turkey in the oven, your oven is free to make Balsamic Brussels Sprouts, Roasted Green Beans, or Roasted Mushrooms. Or make some Sauteed Carrots, Peas, or Cauliflower.
• Salads: Add some greens with this Shaved Brussels Sprout Salad or Easy Arugula Salad.
• Extras: It’s not a turkey dinner without some cranberry sauce.

Tips for Juicy and Tender Turkey Breast

• Single versus double breast: This recipe works for both a single and double turkey breast, sometimes called a turkey crown. Cooking a double turkey breast will take 5-6 hours and you will need to double the rub,
• Bone-in or boneless turkey breast: This works great with a bone-in turkey breast but it will need to cook for about 6 hours. Make sure to double the rub since bone-in turkey breasts are usually around 6 pounds.
• Size of the turkey breast and cooking time: Turkey breasts come in a variety of sizes. Adjust the cooking time accordingly, remembering that bone-in always takes longer.
  • 2 lbs: 2.5-3 hours on low
  • 3 lbs: 3-4 hours on low
  • 4 lbs: 4-5 hours on low
  • 5 lbs: 5-6 hours on low
  • 6 lbs: 5-6 hours on low
  • Larger: Turkey breasts can be up to 10 pounds but need to comfortably fit in the slow cooker. A very large turkey breast could take 7-8 hours to cook to 165 degrees with an instant-read thermometer.
• How much turkey per person: Generally speaking, plan on 8 ounces per person for boneless turkey. If you are buying a bone-in turkey, plan on 1 pound per person.

How to make gravy

Can you truly have a turkey dinner without gravy? Here are two methods for making gravy with slow cooker drippings. Both of these methods will make 1 cup of gravy, feel free to double for more gravy. If you don’t have enough drippings, use chicken or turkey broth

• Making gravy with flour: Melt 2 tablespoons of butter over medium heat in a small saucepan. Once melted, add 2 tablespoons of flour to make a roux. Whisk together and cook for 1-2 minutes until flour is fully incorporated and light brown in color. Add 1 cup of the strained cooking liquid from the slow cooker. Continue to whisk and cook until it thickens. This normally takes about 5 minutes. Taste and season as needed.
• Marking gravy with cornstarch: Strain the drippings and add to a small saucepan. Bring to a simmer. Mix together one tablespoon of cornstarch with one tablespoon of cold water. Add the cornstarch slurry to the dripping and cook over medium heat until thickened to your liking. Stir as it cooks.

Leftovers and storage

Let any leftover turkey meat come to room temperature and then store them in an airtight container in the fridge for 3-4 days.

Consider using leftovers to make sandwiches, quesadillas, turkey soup, stuffed peppers, and more.

Calories 366, Total Fat 16g, Total Carbohydrate 4g, Protein 50g, Serving Size 6 ounces

Get ready to fall in love with your new favorite vegetable side dish! These leeks sauteed with butter and garlic have a sweet and mild onion flavor that works with almost any main dish. They make a fun addition to any holiday spread tastes so much better than the more traditional pearled onions. 

Let's talk about leeks. When it comes to overlooked vegetables, leeks may be number one. They are for so much more than soups! In fact, you can use them just about anywhere you would use an onion.

Leeks are alliums and are closely related to garlic, chives, shallots, and onions. They have a similar flavor but it is really mild and slightly sweet. They are affordable, versatile, and really delicious when cooked the right way. 

Leeks - Your New Favorite Side Dish

If you love onions, it’s definitely time to give this overlooked vegetable a prime spot on your menu.

• Onion’s cooler cousin: The best mild, sweet onion flavor with any sharpness or pungency.
• Quick and easy. Ready in just 10 minutes with 5 ingredients
• Unexpected. Surprise people at the holiday table with a new side dish to try
• Versatile: Add sauteed leeks to eggs, pizzas, pasta, rice, and more!

Looking for more easy recipes for sauteed vegetables? Try this Sauteed Cauliflower, Carrots, Broccoli, Peas, and Mushrooms.

Ingredients

Here is everything you need to make this tasty vegetable side dish.

• Fresh leeks: Always start with fresh leeks and make sure to clean them well and trim off the tough green leaves.
• Butter and olive oil: The combination of butter and olive oil adds richness to the dish without the leeks getting greasy. The butter also enhances the sweetness of the leeks. You can swap in another oil, use all butter, or use ghee.
• Garlic: Garlic and leeks are from the same family and adding garlic to the dish, brings out the garlicky flavors that are naturally in leeks. Leave it out or use garlic flavor for a more mild flavor.
• Salt, pepper, and red pepper flakes: Kosher salt and fresh black pepper bring out the flavor. The red pepper flakes are completely optional and only add them if you want some spice.
• Parmesan cheese: The nuttiness of the Parmesan is delicious with these buttered leeks. It is completely optional but really tasty. If you add Parmesan cheese, be careful about how much salt you add.

How to Prepare and Clean Leeks

Leeks grow in the ground and tend to have a lot of dirt trapped inside. Therefore it is very important to clean them well.

• Only the whites and light green parts: Always start by trimming the leeks and removing the dark green tops. The tough green leaves at the top of the leeks are tough and fibrous, and not great for eating. Cut them off the leeks and save them for vegetable stock. Also, trim the stem end.
• Rinse well: Slice the white section of the leek in half and rinse in water to remove any dirt, using your fingers to separate the leaves and loosen any dirt. You can also slice the leeks into smaller pieces and rinse them in a colander. Once rinsed, dry them well. Some people soak leeks in a bowl of cold water for 10-15 minutes, stirring them a few times to remove the dirt. This works but takes longer than simply rinsing then,

Recipe Tips and Ideas

To make the most delicious leeks, make sure to follow these tips.

• Do not overcook the leeks: When they are cooked too long, they can get gummy. Make sure to only cook them until they are tender but not disintegrating.
• Let them caramelize: To get those delicious, browned bits, make sure to let the leeks cook without stirring them for a few minutes. Then stir the leeks when they begin to brown.
• Add more flavor: Like caramelized onions, leeks taste great with fresh herbs. Consider adding some fresh thyme or rosemary to the dish. You can also add a splash of white wine to the pan to flavor the leeks.
• Add bacon or pancetta: Bacon and leeks are a really delicious combination. Start by cooking chopped bacon (or pancetta) until crispy. Remove the bacon and cook the leeks in the bacon fat. Yum!
• Add more vegetables: Like onions, leeks make other vegetables even more delicious. Consider adding mushrooms, spinach, parboiled potatoes, or corn.
• Creamed leeks: Creamed leeks are a classic French dish. Once the leeks are tender, simply add 1/4-1/2 cup cream to the pan along with the Parmesan cheese.

What to Serve with Sauteed Leeks

Much like onions, leeks can be paired with almost anything. Here are some favorite dishes to serve with this delicious side dish.

• Salmon: Leeks work really well with the delicate flavor of salmon. Serve it alongside this Pan Seared Salmon or Dijon Baked Salmon.
• Egg dishes: Leeks work really well in frittatas and omelets. Add them to this Ham and Cheese Frittata or this Baked Frittata with Tomatoes and Goat Cheese.
• Chicken: Serve leeks with this tasty Chicken Saltimbocca or Crispy Parmesan Chicken.
• Holiday meals: These leeks are perfect for the holiday table. Pair them with this Slow Cooker Turkey Tenderloin, traditional roasted turkey, holiday ham, or a Beef roast.

Leftovers and Storage

If you have any leftover leeks, they can be stored in an airtight container in the fridge for 3-4 days. Reheat them over medium heat in a skillet or in the microwave. Add them to eggs, sandwiches, grain bowls, and salad.

Do not freeze cooked leeks. They will get mushy and gummy after being frozen and reheated.

Calories 140, Total Fat 9g, Total Carbohydrate 13g, Protein 4g, Serving Size 2/3 cup

This is the best oven-roasted cauliflower recipe you will ever make! Using a variety of your preferred spices, make a perfect batch of this quick and delicious veggie side dish every single time.

Whenever I can't quite decide on a side dish to serve with my healthy dinner, I usually end up reaching for broccoli or cauliflower since my husband and I both love it. Sometimes, I'll make cauliflower rice, or I'll mash the cauliflower with a touch of cheese, but most often, I roast the florets until the edges get brown and it starts to take on a nutty flavor. We also love Sauteed Cauliflower, Grilled Cauliflower, and Mashed Cauliflower.

I love how versatile this vegetable is! It takes on the spices or sauces that you use and always turns out perfect no matter how you make it.

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Roasting is my favorite way to make cauliflower. You really can't get much easier than adding spices to the cauliflower and putting it in the oven. After you make this once, you'll probably have this recipe memorized.

Key Ingredients for Roasted Cauliflower

This recipe for healthy roasted cauliflower comes together in just 20 minutes! Here is a bit more information about the ingredients, including any substitutions you can make:

• Cauliflower: Cut the cauliflower into bite-sized florets as this helps them roast evenly. I've seen people put the entire head of cauliflower in the oven as well! That's another option, but I prefer just to chop up the cauliflower first, so the edges are nice and crispy. Learn about all cauliflower here.
• Olive Oil: I prefer to use olive oil as my cooking oil, but if you have avocado oil, you can use that instead. Using a healthy fat oil will help the spices stick to the cauliflower and crisp it up.
• Spices: This is where you get to be creative and have fun! Use your favorite herbs and spices. I like the way garlic and red pepper flakes taste together, so I used it. I also think that garlic powder covers the entire cauliflower floret more evenly than minced garlic, so I prefer to use the powder.

Note: For a complete list of ingredients and detailed instructions on how to make this roasted cauliflower in the oven, take a look at the printable recipe card at the bottom of this post!

What To Serve With This Oven-Roasted Cauliflower Recipe

Since cauliflower is such a mild-tasting vegetable, it goes with almost any main course. In fact, it will taste divine with balsamic flank steak with roasted tomatoes. It's also the perfect side dish for healthy chicken piccata. It rounds out the dish’s flavor, but it doesn't add a lot of carbs or calories.

Basically, no matter what you make, this roasted cauliflower will taste amazing with it.

Recipe Tips And Ideas For Roasted Cauliflower

Follow these tips to make sure that your cauliflower turns out crispy every single time!

• Do not overcrowd the baking tray. This will cause your cauliflower to bake unevenly. Some of your cauliflower might turn out almost overdone, and other pieces not cooked at all.
• Use pre-cut cauliflower florets! Save yourself time and buy a bag of cauliflower florets from the produce department.
• Add cayenne pepper for a bit of a kick. This will give your cauliflower some heat.
• Cut the florets, so they have flat edges. The flat edges will lay against the pan better and caramelize as they bake (which means even more flavor).
• Roast them until they are golden brown. Don't take them out too soon! The dark brown colors are the tastes coming out, and it's what makes them taste so delicious.
• Sprinkle with parmesan cheese. Adding parmesan cheese on top before you bake it will give it a crispy coating and make it taste even better.

Calories 58, Total Fat 4g, Total Carbohydrate 6g, Protein 2g, Serving Size 1 cup

Have you ever looked at a package of chicken thighs and wondered, "How am I going to cook this?" If so, I've got you covered! Chicken thighs are one of the easiest types of meat to cook, and it's pretty amazing how many different ways there are to make chicken thighs.

Here's why we love cooking with chicken thighs

• Always juicy. Chicken thighs are hard to overcook. The higher fat content means they stay juicy. Unlike chicken breasts, they won't dry out if they are cooked a little too long.
• Affordable. Chicken thighs are one of the most budget-friendly proteins in the supermarket.
• Flavorful. Chicken thighs are considered "dark meat" and have more fat. The fat equals more flavor. In fact, many chefs consider the chicken thigh the best part of the chicken when it comes to flavor. 

In this guide, you'll find our favorite baked, skillet, slow cooker, and Instant Pot chicken thigh recipes. This includes amazing soups, delicious barbecue chicken, stir-fries, tacos, and so much more!

Eat better with this list of delicious chicken thigh recipes. Trust me, you are in for a delicious meal.

The Best Baked Chicken Thigh Recipes

First, let's check out some of my favorite baked chicken thigh recipes. If you have a basic sheet pan or a casserole dish, then you can make these recipes. They are all full of variety, healthy vegetables, and tons of spice!

• Sheet Pan Asian Chicken Stir Fry: When you are craving takeout, make this instead. This chicken stir fry only takes 20 minutes to bake. Not bad! This recipe also includes instructions if you want to make it low-carb or Whole30 compliant. It's a healthy recipe with lots of Asian vegetables that you'll enjoy.
• Roasted Balsamic Chicken Thighs and Vegetables: This sheet pan meal combines tender chicken thighs and tons of veggies in a delicious balsamic sauce. All cooked on just one pan in under 30 minutes.
• Easy Honey Mustard Chicken: Everything you need for a healthy dinner is made on one easy sheet pan. This honey mustard chicken is both sweet and tangy - and the flavors all mix perfectly with the naturally sweet carrots. This recipe has almost no prep time and only takes about 25 minutes to cook. It's even quicker than ordering takeout.
• One Pan Teriyaki Chicken And Vegetables: This dinner is one of the most popular things to order from Chinese restaurants, and now you can make a healthier copycat at home. This recipe includes everything you need to make your own homemade teriyaki sauce. Soy sauce, spicy ginger, and sticky honey all combine to give you an authentic flavor.
• One Pan Soy Chicken And Vegetables: Add some color and flavor to your table! Savory chicken served with green onions, sugar snap peas, carrots, peppers, and edamame. This is really easy to customize - add as many different kinds of vegetables as you want. Then, eat it like it is or serve it on of some fluffy white rice.
• Baked Teriyaki Chicken With Pineapple: Pineapple was used in one of the first teriyaki sauce recipes. This baked teriyaki chicken recipe honors the original while still keeping it healthy. It's easy to do since pineapple is so good for you - full of vitamin C, fiber, and natural sugars.
• Broiled Asian Chicken Thighs: Broiling is a great method to quickly cook chicken thighs. They get crispy on the outside and stay juicy and tender inside. This recipe uses a delicious Asian-inspired marinade to add tons of flavor to the chicken thighs.

Get outside with these Grilled Chicken Thigh Recipes

Boneless chicken thighs are a great source of lean protein and are so easy to prepare on the grill! I love thighs the most because they are so tender and won't' overcook if you leave them on a bit too long. There are so many different ways to enjoy them, so try out one of these grilling recipes next.

• Cilantro Lime Chicken: The secret to juicy cilantro lime chicken is the incredible marinade. The longer you let it marinate, the more pronounced the flavors will be. You can use this recipe in tacos, on top of a salad, in wraps, or by itself. It's so easy to make that you can even make it on busy weekdays when you are tempted to order takeout.
• Pollo Asado: This Mexican marinated chicken thigh recipe is on constant rotation in our house. It has enough flavor to stand on its own but also makes incredible tacos, tostadas, and burrito bowls.
• Grilled Greek Chicken Thighs: Another fantastic meal prep recipe, grilled Greek chicken thighs are delicious even a few days later. With the earthy flavors of basil and oregano and the zesty and bright dill, the marinade can't be beaten. This recipe is pure perfection. The chicken is juicy, tender, and has refreshing layers of Greek herbs and spices.
• Grilled Lemon Dijon Chicken Thighs: It’s amazing how much flavor you get from a simple marinade with lemon juice, olive oil, and dijon mustard. This easy grilled dinner works for so many meals.
• Easy Spicy Barbecue Chicken Thighs: There are a few different ways you can make this chicken, but spicy barbecue chicken thighs taste the best when you either grill or broil them. This way, they come out slightly crispy. Eat this with your favorite sides. This dish is seriously lip-smackingly delicious!

Tasty Chicken Thigh Crock Pot Recipes

I love making chicken recipes in my slow cooker - it cooks all day and is ready for dinner when I am. Whenever I create new crockpot recipes, I try to keep them as simple as possible.

What's the point of a complicated slow cooker recipe? Seems like an oxymoron to me. If you want a few of my easy recipes, here are all of my easy Crock-Pot meals for you to check out.

Here are some delicious and easy chicken thigh recipes to make in your crockpot. You will appreciate how tasty and simple they are.

• Chicken Quinoa Soup With Kale: Take chicken soup up a notch with this super-healthy chicken quinoa soup. In addition to the lean chicken thighs, it has more protein from the quinoa and lots of fiber from all the vegetables. Kale is known as a superfood because it has so many disease-fighting antioxidants in it.If you don't usually like eating kale, you won't even notice it in this soup.
• Chicken In Chile Verde: Anyone that loves Mexican food will really enjoy this chicken in chile verde. Not only does it give you a tender and slightly spicy chicken, but it includes a homemade green salsa recipe. The tomatillos are tangy, and poblanos give this the perfect amount of heat. Serve it on top of rice for a filling and healthy dinner!
• Chicken And Cauliflower Tikka Masala: This chicken and cauliflower tikka masala recipe is another dish you can make when craving takeout. It has the same authentic Indian flavors and aroma - but a lot fewer calories. I love to eat it with a bowl of freshly steamed rice. The sauce is slightly spicy and tomato-based, so it's full of vitamins A and C.
• Chicken Cacciatore: How about some Italian food? Here you go! Slow cooker chicken cacciatore makes the chicken thighs fall apart on your fork. It is smothered in a sweet and zesty tomato sauce. Add all of your favorite vegetables to the slow cooker too. The delicious sauce covers up any vegetable taste, so it's a perfect way to sneak in more nutrition. It's one of our highest-rated recipes, and I know you are going to love it too!
• Sesame Ginger Chicken: These chicken thighs come out fork-tender and layered with complex flavors but are easy enough for beginner cooks. When you cook with fresh ginger, you'll notice the spicy aroma first. It is pungent and compliments the sweet soy sauce and tangy Hoisin sauce. This recipe tastes even better the next day! Use it in your meal prep plans.
• Pollo Pibil: This authentic Mexican chicken dish is made with slow-cooked chicken, garlic, spices, lime juice, and orange juice. Get ready for some of the best chicken tacos you’ve ever had.
• Jerk Chicken: Tender chicken cooked with tons of Caribbean spices and served with fresh mango salsa is something dinner dreams are made of. This dish is always a winner.

Quick and Easy Skillet Chicken Thigh Recipes

Cooking with a skillet is super simple. There are so many variations to making chicken in a skillet too. When you use a cast-iron skillet, you can even put it in the oven to keep it warm or make it extra crispy.

Check out these skillet chicken thigh recipes and find something new to cook today.

• Cilantro Lime Chicken: The secret to juicy cilantro lime chicken is the incredible marinade. The longer you let it marinate, the more pronounced the flavors will be. You can use this recipe in tacos, on top of a salad, in wraps, or by itself. It's so easy to make that you can even make it on busy weekdays when you are tempted to order takeout.
• Tomato Braised Chicken Thighs: If you like Italian food, then you will love these tomato-braised chicken thighs. They take less than an hour to make and taste so good that an authentic Italian cook would give this dish a chef's kiss. Eat them just like they are, or serve them on top of your favorite pasta, rice, or some roasted potatoes. In fact, this sauce is so delicious, you can even use it to replace jarred spaghetti sauce.
• Italian Chicken And Vegetable Skillet: I love this quick 30-minute meal. You can use either chicken thighs or breasts for this easy skillet recipe - just make sure it is cut up into bite-sized pieces It's a crispy recipe that isn't saucy at all - which is really good if you need something that is portable and reheats well as leftovers.
• Spicy Skillet Hoisin Chicken: Light up your tastebuds with this classic Asian recipe. Spicy skillet Hoisin chicken is a perfect copycat for takeout. You can make it as spicy or mild as you like it. If you haven't cooked with Hoisin before, this is the perfect recipe to learn from. It has a spicy and smoky flavor that reminds me of Asian barbeque sauce. The garlic chili paste is optional, but I suggest you use it. It really adds dimension to this dish.
• Balsamic Chicken Thighs With Spinach And Mushrooms: Balsamic vinegar is one of my favorite things to cook with. I love the aroma and flavor - and it tastes amazing on this balsamic chicken thighs recipe. This recipe is low in carbs as it doesn't require any added sugars or grains. It's also super easy, so save this recipe for those days when you really don't feel like cooking.
• Korean Chicken Thighs: If you love the combination of sweet and spicy this recipe is for you. The chicken thighs cook in a delicious sauce and this dish is perfect over rice or veggies.

More Chicken Thigh Recipes to Try

• Green Chicken Pozole: Chicken thighs are perfect in soup - they fall apart and soak up all the spices. This green chicken pozole is an authentic Mexican soup recipe that will warm you up on cold days. It's a very comforting soup packed with protein, vegetables, and a bit of spice too!
• Easy Greek Chicken (Instant Pot or Slow Cooker): The secret to this amazing chicken is the lemon garlic marinade. The oregano is what makes it a Greek chicken recipe. If you have fresh oregano, use it! You'll notice a huge difference when you use fresh herbs instead of dried. This recipe gives you enough chicken to use in your meal prep the rest of the week. Plus, you can use it in a lot of different ways too.
• Instant Pot Salsa Chicken: I love to make a big batch of this Instant Pot salsa chicken and use it throughout the week. It tastes perfect on top of rice, in chicken tacos, or added to white chicken chili. I include a recipe for homemade roasted salsa verde, but you can also use a jar of your favorite store-bought version instead.
• Sriracha Chicken: This healthy Sriracha Chicken is packed with sweet and spicy flavors from a quick homemade barbecue sauce spiked with plenty of Sriracha. Make it on the grill or in the oven for a drool-worthy chicken dish.

Tips For Cooking With Chicken Thighs

Did you find a new recipe to make? I sure hope so! Now that you have a list of all my favorite healthy chicken thigh recipes, I want to share some of my most helpful tips. These will help you as you buy chicken thighs, cook them, and save them for later.

Some of the tips in this list might seem obvious, and others might be new to you. I hope they all help you become a better cook as you use chicken in your recipes.

• Chicken thighs with skin are optional. To keep my recipes lean, I always suggest using boneless skinless chicken thighs. There is a time and place for skin-on and bone-in thighs as well. Just adjust the cooking time if you are using bone-in chicken since it takes much longer to cook. 
• Buy in bulk and freeze. Whenever you see chicken thighs on sale, buy them and freeze them. One of the best ways to save money is to buy it in bulk. If you do, then separate it into one-pound portions and place each pound in a resealable freezer-safe food storage bag. Since most recipes call for one pound of meat, you'll have what you need when you need it.
• Use a cast-iron skillet. This is a very versatile pan. Cast iron adds such a great taste and texture to whatever you cook in it. You can even put the skillet in the oven and broil recipes to give them a little extra crispiness on top.
• Make once, eat twice. Another way to save money is to make a simple recipe that you can use in a different way the next day. This gives you two meals for the price of one. For example, reuse shredded chicken on top of nachos. Or, add sesame chicken to some rice as a stir fry.

Chicken Thigh Cooking Guide

Here is the general cooking time for boneless skinless chicken thighs. They should always be cooked until the internal temperature is 165 degrees.

• Baked: At 425 degrees, chicken thighs take 15-20 minutes. 
• Skillet: 10-12 minutes, flipping halfway through 
• Grilled: 10-12 minutes, flipping halfway through 
• Instant pot: Cook on high pressure for 8 minutes and let natural release.
• Slow cooker: High for 3-4 hours or low for 7-8 hours

Here are the general cooking time for bone-in, skin-on chicken thighs

• Baked: At 425 degrees, cook for 25-30 minutes. 
• Skillet: Start with the skin-side down, and cook for 10-12 minutes on each side or until cooked through.
• Grilled: Start with the skin-side down, and cook for 17-22  minutes, flipping halfway through.
• Instant pot: Sear the chicken thighs to crisp the skin and then cook for 12-14 minutes depending on size. Let naturally release.
• Slow cooker: High for 4 hours or low for 7-8 hours