Description
Juicy chicken thighs slow-simmer in a tangy blend of Dijon and whole grain mustard, garlic, and thyme, creating a luxuriously creamy sauce that elevates every forkful.
Ingredients
- 800 g boneless skinless chicken thighs
- 1 medium onion
- 3 cloves garlic
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 240 ml chicken broth
- 120 ml heavy cream
- 1 tsp dried thyme
- 1 tbsp olive oil
- salt to taste
- pepper to taste
Instructions
- If desired, heat olive oil in a skillet over medium-high heat and brown the chicken thighs for 2-3 minutes per side.
- Transfer chicken to the slow cooker.
- Slice the onion and mince the garlic.
- In the same skillet, sauté onion until translucent, then add garlic and cook until fragrant.
- Stir Dijon mustard, whole grain mustard, chicken broth, heavy cream, dried thyme, salt, and pepper into the skillet mixture until well combined.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 hours or on high for 3-4 hours.
- Before serving, stir the sauce, taste for seasoning, and adjust salt and pepper as needed.
- Serve hot with sauce spooned over the chicken.
Notes
- Use chicken breasts instead of thighs for a leaner option.
- Add chopped fresh parsley for garnish and extra flavor.
- Ensure not to overcook to keep the chicken tender.
- Leftovers can be refrigerated for up to 3 days.