Description
A comforting and flavorful crockpot mustard chicken with tender baby potatoes and a creamy, tangy sauce. This easy-to-make slow cooker recipe features seared bone-in chicken thighs simmered in a mixture of Dijon and whole grain mustards, garlic, honey, and herbs, finished with heavy cream for richness. Perfect for a hands-off dinner that yields juicy chicken and soft potatoes.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Sauce
- 4 cloves garlic, minced
- 1/3 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season and Sear Chicken: Season the chicken thighs evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken skin-side down until golden brown, about 4 to 5 minutes per side. This step locks in flavor and gives the chicken a nice crust.
- Prepare Crockpot: Transfer the seared chicken thighs to the crockpot. Arrange the halved baby potatoes and sliced yellow onion evenly around the chicken for even cooking.
- Mix Sauce: In a bowl, whisk together the Dijon mustard, whole grain mustard, chicken broth, minced garlic, honey, and dried thyme until smooth.
- Cook in Crockpot: Pour the mustard sauce evenly over the chicken and potatoes in the crockpot. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender and the potatoes are soft.
- Finish with Cream: About 20 minutes before serving, gently stir in the heavy cream into the crockpot to enrich the sauce. Allow the flavors to meld and the sauce to warm throughout.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish as a bright finishing touch. Serve hot and enjoy the creamy mustard chicken with potatoes.
Notes
- For extra flavor, add a splash of white wine to the sauce before cooking.
- If you prefer a thicker sauce, remove the crockpot lid during the last 20 to 30 minutes of cooking to reduce liquid.
- Boneless chicken thighs can be used for a quicker cooking time; adjust accordingly.
