Why Use Chicken Thighs?

• Boneless, skinless chicken breasts have long reigned supreme when it comes to poultry choices, but chicken thighs deserve consideration too. They are higher in fat and calories than chicken breasts, but they're usually moister and tenderer, with a more pronounced "chicken" flavor. They're also kinder to your budget. Stick with 3-ounce portions for a guilt-free, budget-friendly meat.

The Basic Method

• To cook chicken thighs in marmalade in a slow cooker, remove the chicken thighs from the packaging and pat them dry. Salt them generously and put them in the slow cooker. Add a bit of chicken broth or juice to the bottom of the cooker and cook the thighs on low for two hours. At this point, you can add the marmalade and cook an additional two to four hours, or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the thighs reads 165 degrees Fahrenheit, according to the U.S. Department of Agriculture. Marmalade is mostly sugar and if you add it at the beginning of the cooking time, it may begin to burn before the chicken is cooked through.

Flavor Variations

• Marmalade on its own makes a wonderfully sweet and sticky sauce for chicken thighs, but you can amp up the flavor with a few additional ingredients. Add a little orange juice and a grainy mustard to the marmalade or add soy sauce, garlic and ginger for an Asian spin. Serve the thighs whole in the sauce or shred them and serve them over rice.

Slow Cooker Safety

• Slow cookers cook foods at much lower temperatures than an oven -- typically around 180 F, so it's important to follow proper safety practices to keep the food safe. Fill the slow cooker's ceramic insert at least two-thirds full, but no more than 1 inch from the top. It's unsafe to cook whole frozen chickens in the slow cooker because they cook too slowly to prevent bacterial growth. However, you can use frozen chicken thighs in this recipe because they cook quicker. Refrigerate any leftovers at 40 F or cooler within two hours of serving and use the leftovers within two days.