Slow Cooker Creamy Mustard Chicken Thighs Recipe

Slow cooker creamy mustard chicken thighs recipe. Skin-on and bone-in chicken thighs with Dijon mustard and heavy (double cream) cooked in 6-quart (6 L) slow cooker.

If you like to cook chicken thighs in a slow cooker, you may also like Sweet Potato and Pepper Jack Grits with Chicken Thighs:

Slow Cooker Sweet Potato and Pepper Jack Grits with Chicken

Boneless and skinless chicken thighs with mashed sweet potatoes, hominy grits, shredded Monterey Jack cheese, and milk cooked in a slow cooker. Very delicious!

Makes 6-8 servings

Ingredients:  1 pound (480 g) skinless and boneless chicken thighs, cut into 1-inch (2.5 cm) pieces, 3 cups (750 ml) water, 15 oz (450 ml) can mashed sweet potatoes, 12 oz (360 ml) can evaporated milk, 1 cup (250 ml) hominy grits, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1½ cups (375 ml) shredded Monterey Jjack cheese with jalapeno chile peppers (6 oz (180 g)), 2 tablespoons (30 ml) unsalted butter, cut up, 1/4 cup (60 ml) snipped fresh cilantro

Instructions: Line 4-quart (4 L) slow cooker with a slow cooker liner., then combine in prepared cooker chicken thighs, water, mashed sweet potatoes, evaporated milk, grits, and seasoning. Stir well.

Cover the slow cooker and cook on low-heat setting for 7-9 hours or until chicken thighs are tender.

Turn off the slow cooker and open the lid. Stir in shredded Monterey Jack cheese and butter. Cover again with a lid and let stand for 5 minutes or until cheese and butter are melted.

Open the lid and transfer cooked chicken mixture to a serving plate. Divide chicken and vegetables between 6-8 serving plates. Sprinkle each plate with snipped fresh cilantro. Serve hot.

You may also like Oven Baked Creamy Mustard Chicken Breasts Recipe

Slow Cooker Creamy Mustard Chicken Thighs Recipe

Ingredients

• 1 tablespoon olive oil
• 4 pounds (2 kg) skin-on and bone-in chicken thighs
• kosher salt and freshly ground black pepper
• 1 cup diced shallots
• 1/2 cup (125 ml) reduced-soduim chicken broth
• 1/4 cup (60 ml) whole-grain Dijon mustard
• 1/4 cup (60 ml) Dijon mustard
• 1/4 cup (60 ml) heavy (double) cream
• 1 tablespoon cornstarch
• chopped fresh parsley
• 1 cup (250 ml) dry white wine

Method