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
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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
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½ teaspoon fresh thyme (or ¼ teaspoon dried)
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½ cup heavy cream (add at end)
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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.
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If a thicker sauce is desired, mix cornstarch with water and stir into crockpot. Cook until sauce thickens.
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Spoon sauce over chicken and serve warm.
Notes
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For crispier skin, broil chicken 3–4 minutes after slow cooking.
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Boneless thighs may be substituted; reduce cooking time slightly.
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Dijon mustard can replace spicy brown mustard for a smoother flavor.
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Do not add cream at the beginning — it may separate.