Honey Mustard Slow Cooker Chicken Thighs
A rich, savory, and slightly sweet weeknight dinner. These tender chicken thighs are practically impossible to ruin and produce a glossy, restaurant-quality sauce with only 15 minutes of active prep work.
Ingredients
- 1 tbsp Butter Unsalted is best to control seasoning
- 8 pieces Chicken thighs Bone-in or boneless fillets
- 8 stalks Spring onions Cut into lengths, using both white and green parts
- 150 ml Chicken stock High-quality rich stock
- 1 tbsp Dijon mustard Provides a creamy, sharp tang
- 2 tbsp Honey Any liquid floral honey
- 2 tbsp Double cream Crème fraîche is an excellent substitute
- 100 g Frozen peas Do not thaw before adding
Instructions
- Turn on the slow cooker to warm up. Melt butter in a large frying pan over medium-high heat. Sear chicken thighs skin-side down until deeply golden. Transfer chicken to the slow cooker.
- In the same pan, sauté chopped spring onions for about a minute to pick up the caramelized bits. Scoop the onions into the slow cooker on top of the chicken.
- Whisk together chicken stock, Dijon mustard, and honey until dissolved. Pour over the chicken and onions. Cover and cook on LOW for 4 hours. Do not lift the lid during this time.
- After 4 hours, stir in the double cream and frozen peas. Leave the lid off and let simmer for 15 minutes to thicken the sauce and cook the peas.
- (Optional) For crispy skin, place cooked thighs on a foil-lined tray and grill on high heat for 2-3 minutes until blistered. Serve with the sauce spooned over.
Notes
Serve over fluffy mashed potatoes, white rice, or with crusty bread to soak up the sauce. Leftovers keep for 3 days in an airtight container; add a splash of water when reheating to restore the silky sauce texture.