If you love tender chicken in a rich, creamy sauce but want the ease of a slow cooker, this Crockpot Creamy Mustard Chicken is for you.
Juicy chicken thighs slow cook with shallots and tart Granny Smith apples, then finish in a velvety mustard cream sauce that tastes elegant but requires minimal effort.
It’s the perfect cozy weeknight dinner or Sunday supper.
Why You’ll Love This Slow Cooker Version
- Dump-and-go friendly
- Ultra tender chicken
- Rich mustard cream sauce
- Minimal prep
- Perfect for busy days
Ingredients
- 8 bone-in, skin-on chicken thighs (or boneless if preferred)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 shallots, thinly sliced
- ½ Granny Smith apple, peeled and diced small
- ½ cup chicken broth
- 1 tablespoon spicy brown mustard
- ½ teaspoon fresh thyme (or ¼ teaspoon dried)
- ½ cup heavy cream (added at the end)
- 1 tablespoon cornstarch (optional, for thickening)
How to Make Crockpot Creamy Mustard Chicken
Step 1: Optional Sear (Recommended for Flavor)
For deeper flavor, sear chicken skin-side down in a hot skillet for 5–6 minutes until golden. This step is optional but adds richness.
Transfer chicken to slow cooker.
Step 2: Add Ingredients
Top chicken with:
- Shallots
- Diced apple
- Salt & pepper
- Mustard
- Thyme
Pour chicken broth around the sides (not directly over the skin if you want texture).
Step 3: Slow Cook
- Low: 6–7 hours
- High: 3–4 hours
Cook until internal temperature reaches 165°F and chicken is fork-tender.
Step 4: Add the Cream
During the last 20–30 minutes of cooking:
- Stir in heavy cream
If you want a thicker sauce:
- Mix 1 tablespoon cornstarch with 1 tablespoon cold water
- Stir into crockpot
- Let thicken for 15–20 minutes
Step 5: Serve
Spoon the creamy mustard apple sauce over the chicken and serve warm.
What to Serve With It
This crockpot version pairs beautifully with:
- Mashed potatoes
- Buttered egg noodles
- Steamed green beans
- Rice
- Crusty bread
Tips for Best Results
- Boneless thighs will cook faster and shred easily
- For crispy skin, broil chicken for 3–4 minutes after slow cooking
- Don’t add cream at the beginning — it can separate
- Dice apples small so they soften completely
Storage
Refrigerate up to 4 days.
Reheat gently on stovetop or microwave, adding a splash of broth if needed.
Crockpot Creamy Mustard Chicken Thighs with Apple & Shallots
Tender chicken thighs slow cooked in a rich mustard cream sauce with sweet apple and shallots. This easy crockpot dinner is perfect for busy weeknights or cozy Sunday supper.
- Prep Time: 15 MINUTES
- Cook Time: 6 HOURS
- Total Time: 6 hours 15 minutes
- Yield: 4–6 SERVINGS 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: COMFORT FOOD
Ingredients
-
8 bone-in, skin-on chicken thighs
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¾ teaspoon salt
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½ teaspoon black pepper
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2 shallots, thinly sliced
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½ Granny Smith apple, peeled and diced small
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½ cup chicken broth
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1 tablespoon spicy brown mustard
-
½ teaspoon fresh thyme (or ¼ teaspoon dried)
-
½ cup heavy cream (add at end)
-
1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
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(Optional but recommended) Heat a skillet over medium-high heat and sear chicken thighs skin-side down for 5–6 minutes until golden brown. Transfer to crockpot.
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Add shallots and diced apple over the chicken.
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Season with salt and pepper. Stir mustard and thyme into the chicken broth, then pour around the chicken.
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Cover and cook:
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LOW for 6–7 hours
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HIGH for 3–4 hours
-
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During the last 20–30 minutes, stir in heavy cream.
-
If a thicker sauce is desired, mix cornstarch with water and stir into crockpot. Cook until sauce thickens.
-
Spoon sauce over chicken and serve warm.
Notes
-
For crispier skin, broil chicken 3–4 minutes after slow cooking.
-
Boneless thighs may be substituted; reduce cooking time slightly.
-
Dijon mustard can replace spicy brown mustard for a smoother flavor.
-
Do not add cream at the beginning — it may separate.
FAQ
Can I use chicken breasts?
Yes, cook on low for 5–6 hours, but thighs stay juicier.
Can I use Dijon instead of spicy brown mustard?
Absolutely — Dijon gives a smoother, slightly sharper flavor.
Can I make this dairy free?
Substitute coconut cream for heavy cream.
