Creamy Dijon Chicken and Potatoes in a Slow Cooker Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface away from any wall outlets or water sources. Prepare the baby potatoes by washing them thoroughly under cold water and drying them well before halving them with a sharp chef's knife.

Have your creamy Dijon mustard sauce ready in a bowl, and measure out the dried thyme so it is easily accessible for the seasoning step. Keep the chicken refrigerated until the very moment you are ready to assemble the pot.

Instructions

Assembly phase

1. 1Assemble the slow cooker
   Arrange the raw chicken leg quarters in the bottom of the slow cooker, ensuring they fit comfortably. Tuck the halved baby potatoes into the gaps between the chicken pieces to ensure even cooking throughout the process.
   Look for The chicken pieces should be arranged in a single layer if possible, with potatoes tucked firmly between them.
   Tip Avoid overcrowding the slow cooker too much so the sauce can circulate properly around the chicken and potatoes.

The chicken and potatoes should be arranged neatly in the slow cooker insert. Ensure the potatoes are nestled between the chicken pieces rather than piled on top, which allows them to cook thoroughly in the braising liquid.

The slow cooker should be clear of any spills on the outside to prevent burning during the long cooking cycle.

Seasoning phase

2. 2Season and add sauce
   Sprinkle the dried thyme evenly over the arranged chicken and potatoes. Pour the creamy Dijon mustard sauce over the top, ensuring it coats the chicken and potatoes well as it settles into the bottom of the pot.
   Look for The sauce should cover the majority of the chicken and potatoes, creating a base for the braising process.
   Tip Use a silicone spatula to scrape the bowl to get every bit of the creamy sauce into the slow cooker.

The dried thyme should be distributed evenly over the ingredients, and the creamy Dijon sauce should be spread across the surface. The sauce will naturally settle into the bottom of the cooker as it warms, creating the braising environment necessary for the chicken and potatoes to reach the desired tenderness.

Braising phase

3. 3Slow cook until finished
   Cover the slow cooker with the lid and cook on low for 4 to 6 hours. Once finished, check that the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. Let the chicken rest for 5 minutes before serving.
   Look for The chicken skin will be soft and tender, and the sauce will be bubbling and thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to confirm the chicken is fully cooked to 165°F (74°C) without piercing the bone.

The kitchen will begin to smell savory and tangy once the sauce reaches a simmer. The chicken should look soft and pale, with no browning, as it braises in the sauce. The potatoes should be softened and tender, and the sauce should have a thick, creamy consistency that clings to the back of a spoon.

Common mistakes

A common mistake is forgetting to check the internal temperature of the chicken, which can lead to undercooked meat near the bone. Another error is over-crowding the slow cooker, which prevents the heat from circulating evenly and can result in unevenly cooked potatoes.

Avoid lifting the lid during the first few hours of cooking, as this releases heat and steam, significantly increasing the total cooking time required. Finally, do not use high heat, as it can cause the creamy sauce to break or curdle.

How to tell it’s done

The chicken is done when it is opaque throughout and the juices run clear. Use a digital meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to verify it has reached an internal temperature of 165°F (74°C).

The potatoes should be fork-tender, meaning a knife slides through them with no resistance. Ensure the chicken rests for 5 minutes before serving to allow the juices to redistribute, ensuring every bite remains moist and flavorful.

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