Description
This Crockpot Mustard Chicken with Potatoes is a comforting and flavorful slow-cooked meal featuring tender boneless chicken thighs or breasts, halved baby potatoes, and a tangy mustard sauce. Infused with garlic, thyme, and paprika, the dish is easy to prepare and perfect for busy days. Slow cooking allows the flavors to meld beautifully while the potatoes become soft and infused with the savory sauce. Garnished with fresh parsley, this gluten-free American main course makes a satisfying dinner for the whole family.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken thighs or breasts
- 1 1/2 pounds baby potatoes, halved
- 1 small onion, chopped
Mustard Sauce
- 3 cloves garlic, minced
- 1/3 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Crockpot Base: Place the halved baby potatoes and chopped onion evenly in the bottom of the crockpot to form a bed for the chicken.
- Arrange the Chicken: Lay the boneless skinless chicken thighs or breasts on top of the potatoes and onion in the crockpot.
- Make the Mustard Sauce: In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, chicken broth, olive oil, honey, minced garlic, dried thyme, paprika, salt, and black pepper until thoroughly combined.
- Pour Sauce Over Chicken: Evenly pour the prepared mustard sauce over the chicken and potatoes, ensuring the flavors coat all ingredients well.
- Cook the Dish: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and cooked through and the potatoes are soft when pierced with a fork.
- Serve: Before serving, spoon some of the cooking sauce from the crockpot over the chicken. Garnish with chopped fresh parsley for a burst of color and freshness, then serve warm.
Notes
- Baby Yukon gold or red potatoes are preferred as they retain their shape well during slow cooking.
- For a creamier sauce, stir in 2 tablespoons of sour cream or heavy cream during the last 15 minutes of cooking.
- Use chicken thighs for juicier, more flavorful meat; breasts can be used for a leaner option.
- Adjust seasoning to taste if desired; fresh herbs such as rosemary or tarragon can also complement the mustard flavor.
