Crockpot Creamy Mustard Chicken Thighs with Apples and Shallots
Tender chicken thighs slow cooked with apples, shallots, and thyme, then finished in a creamy mustard sauce. Serve over mashed potatoes with green beans for an easy, comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: American
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 finely diced
- ½ cup low-sodium chicken broth
- 1 tablespoon spicy brown mustard or Dijon mustard
- ½ teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme
- ½ cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
Instructions
- Pat the chicken thighs dry with paper towels. Season with salt and pepper.
- Heat a large nonstick or well-seasoned skillet over medium-high heat. Place the chicken skin-side down in the skillet and sear for 5–6 minutes, until golden brown. Work in batches to avoid crowding. The chicken will finish cooking in the slow cooker.
- Place the sliced shallots and diced apple in the slow cooker. Arrange the seared chicken thighs over them, skin-side up.
- Whisk together the chicken broth, mustard, and thyme. Pour around the chicken.
- Cover and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the thickest part reaches at least 165°F without touching the bone. Cooking times vary; begin checking earlier if your slow cooker runs hot.
- During the last 20–30 minutes, gently stir the heavy cream into the cooking liquid around the chicken.
- For a thicker sauce, stir together the cornstarch and cold water until smooth. Gently stir the slurry into the sauce. Cover and cook on HIGH for 15–20 minutes, or until thickened.
- Taste the sauce and adjust the seasoning. Serve the chicken with mashed potatoes and green beans, spooning the mustard, apple, and shallot cream sauce over and around the chicken.
Notes
- Optional searing: You can skip searing, but the chicken will have a paler appearance and less browned flavor.
- Chicken skin: The skin softens during slow cooking. For a crisper finish, transfer the cooked thighs to a broiler-safe baking sheet and broil briefly, watching closely. Add sauce afterward.
- Mustard: Spicy brown mustard and Dijon both work. Taste the finished sauce before adding more.
- Boneless thighs: These may cook faster. Begin checking earlier and use a thermometer to confirm doneness.
- Sauce consistency: Chicken releases juices during cooking. Use the optional slurry if the sauce is thinner than you prefer.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of broth as needed.
- Timing: The listed cook time allows approximately 6 hours of slow cooking plus 30 minutes to finish the sauce. Allow longer as needed.
- Mashed potatoes and green beans are serving suggestions and are not included in the ingredient amounts.