Creamy Dijon Bacon Chicken Thighs for the Slow Cooker Step-by-step instructions

Before you start

Before starting, ensure your slow cooker basin is clean and dry. Prepare the bacon by cooking it until crisp and crumbling it into bite-sized pieces; this is essential as the bacon will not crisp up inside the slow cooker.

Measure out your creamy Dijon sauce and have your garlic powder ready. If you are using fresh chicken, keep it refrigerated until the very moment you are ready to assemble the cooker, adhering to safe food handling practices to maintain quality and safety.

Instructions

Assembly Phase

1. 1Assemble the slow cooker
   Place the raw chicken thighs into the basin of a clean slow cooker. Ensure they are arranged in an even layer to promote uniform cooking throughout the process.
   Look for The chicken is arranged in a single layer at the bottom of the slow cooker.
   Tip Pat the chicken dry with paper towels before adding to the cooker for a cleaner sear if desired.

The chicken is layered neatly in the slow cooker. The environment is organized, and all ingredients are prepared for the next step.

Ensure the chicken is fresh and cold from the refrigerator before it enters the slow cooker, maintaining proper safety standards for handling raw poultry.

Seasoning Phase

2. 2Season and add sauce
   Scatter the crumbled bacon pieces evenly over the chicken thighs. Sprinkle the garlic powder over the top, then pour the creamy Dijon sauce over the entire mixture to coat everything thoroughly.
   Look for The bacon and sauce are evenly distributed over the chicken.
   Tip Use a spatula to scrape every bit of the sauce from the measuring cup.

The bacon crumbles are distributed evenly, and the garlic powder is dusted over the surface. The creamy Dijon sauce is poured over the top, creating a uniform base. Everything should look well-distributed, ensuring that no piece of chicken is left without seasoning or sauce contact.

Cooking and Finishing

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 3 minutes before serving on a warm plate.
   Look for The sauce is thickened and glossy, and the chicken is tender and pulls away easily from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the thigh, avoiding the bone for an accurate reading.

The kitchen should smell aromatic and savory. The chicken is tender, the sauce is creamy and thick, and the bacon has softened into the sauce. Ensure the internal temperature has reached 165°F (74°C) before turning off the heat and preparing to serve the dish to the table.

Common mistakes

A common mistake is using bacon that has not been pre-cooked, which results in a chewy texture rather than the desired smoky crunch. Another error is overcooking the chicken, which can lead to it falling apart too much or becoming dry if the temperature is too high.

Avoid opening the slow cooker lid repeatedly, as this releases heat and moisture, significantly extending the cooking time and potentially breaking the emulsion of the cream sauce. Finally, neglecting to measure the internal temperature can lead to undercooked poultry.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). Use a digital meat thermometer inserted into the thickest part of the thigh, taking care not to touch the bone, which can provide an inaccurate reading.

The meat should be opaque throughout, and the sauce should appear thickened, glossy, and reduced, coating the back of a spoon. Let the chicken rest for at least 3 minutes before plating to allow the juices to redistribute for maximum tenderness.

• Poultry: 165°F (74°C) in the thickest part