|

Crockpot Creamy Mustard Chicken Thighs (Easy Slow Cooker Dinner)

0 Shares
Jump to Recipe·Print Recipe

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.

Crockpot creamy mustard chicken thighs in a black slow cooker with apple shallot cream sauce partially submerged
  • Save
Tender chicken thighs slow cooked in a creamy mustard apple sauce inside the crockpot — an easy, cozy slow cooker dinner.

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)
Flat lay of ingredients for crockpot creamy mustard chicken including chicken thighs, shallots, apple, thyme, chicken broth, heavy cream, and mustard on a marble background
  • Save
All the simple ingredients needed to make creamy mustard chicken in the slow cooker — chicken thighs, apple, shallots, thyme, broth, cream, and mustard.

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:

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
Plated creamy mustard chicken thighs with green beans and apple shallot sauce spooned over top dripping down the sides
  • Save
Golden roasted chicken thighs topped with creamy mustard apple sauce and served with fresh green beans for an easy comfort food dinner.

Storage

Refrigerate up to 4 days.
Reheat gently on stovetop or microwave, adding a splash of broth if needed.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot creamy mustard chicken thighs in a black slow cooker with apple shallot cream sauce partially submerged
  • Save

Crockpot Creamy Mustard Chicken Thighs with Apple & Shallots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chrissi | firsthomelovelife.com
  • Total Time: 6 hours 15 minutes
  • Yield: 4–6 SERVINGS 1x
Print Recipe

Description

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.

Ingredients

Scale

  • 8 bone-in, skin-on chicken thighs

  • 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 (add at end)

  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

Instructions

  • (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.

  • Add shallots and diced apple over the chicken.

  • Season with salt and pepper. Stir mustard and thyme into the chicken broth, then pour around the chicken.

  • Cover and cook:

    • LOW for 6–7 hours

    • HIGH for 3–4 hours

  • 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.

  • Prep Time: 15 MINUTES
  • Cook Time: 6 HOURS
  • Category: Dinner
  • Method: SLOW COOKER
  • Cuisine: COMFORT FOOD

Did you make this recipe?

Share a photo and tag me @ihearthomesteading! I can’t wait to see what you’ve made!

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.

Similar Posts