Crockpot Apple Dijon Chicken Thighs for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a more concentrated sauce, you can remove the chicken once cooked and set the slow cooker to high for 15-20 minutes with the lid off to allow the liquid to reduce. This creates a thicker, more syrupy glaze that clings better to the chicken when serving. Always be mindful of the temperature when reducing, and keep a close eye on the sauce to prevent it from burning or becoming too salty as the liquid evaporates.

If you find the sauce is missing a bit of body, whisk in a small amount of cornstarch slurry towards the end of the cooking time to thicken the braising liquid. This is an optional step that depends entirely on your preference for sauce thickness. Ensure the slurry is well incorporated and allowed to cook for a few minutes to remove any raw starch taste, resulting in a professional, restaurant-quality finish for your homemade dinner.

Variations

• Spicy Dijon Chicken: Add 1 teaspoon of red pepper flakes or a dash of cayenne pepper to the sauce mixture for a spicy kick that complements the tangy Dijon mustard.
• Herb-Infused Chicken: Incorporate fresh rosemary or sage along with the thyme to add a deeper, more earthy aromatic profile to the braising liquid and the chicken.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a microwave-safe dish until piping hot, or simmer in a pan with a splash of water until it reaches 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the chicken is cooled to room temperature within 2 hours of cooking before placing it in the fridge to maintain food safety.

When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat. Discard any leftovers that have been left at room temperature for longer than 2 hours to avoid potential bacterial growth.

You can prepare the apple and onion mixture and measure the sauce ingredients ahead of time, storing them separately in the refrigerator. When you are ready to cook, simply layer the chicken and pre-prepped ingredients into the slow cooker.

This method saves significant time during busy evenings. Avoid assembling the dish with raw chicken too far in advance, as it is best to keep the raw meat in its original packaging until immediately before cooking.

Serving ideas

Serve the chicken thighs hot, spooning a generous amount of the thickened Dijon apple sauce and the softened fruit over each portion. This dish pairs excellently with a side of steamed green beans or roasted root vegetables, which complement the savory and sweet profile of the chicken.

The sauce is also wonderful when served over a bed of fluffy white rice or mashed potatoes, which help soak up the flavorful juices and enhance the overall dining experience.

For a complete meal, consider adding a side of crusty bread to mop up the remaining sauce on the plate. The combination of the tender chicken, the sweetness of the apples, and the tang of the Dijon creates a balanced flavor profile that requires little else.

Keep the presentation simple by serving the chicken directly from the slow cooker or plating individual portions with a garnish of fresh herbs if available, though the dish is flavorful enough to stand on its own.

Frequently asked questions

Recipe card

Crockpot Apple Dijon Chicken Thighs for Easy Weeknight Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 bone-in skinless chicken thighs
• 2 cups sliced apples
• 1 cup sliced onions
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 cup Dijon apple juice sauce

Instructions

1. Place the raw bone-in skinless chicken thighs into the bottom of the slow cooker insert. Arrange the sliced apples and onions evenly over the top of the chicken to ensure even flavor distribution during the cooking process.
2. Sprinkle the dried thyme and garlic powder evenly over the chicken and fruit mixture. Pour the Dijon apple juice sauce carefully over the ingredients, ensuring the liquid reaches the bottom of the cooker to create a flavorful braising environment.
3. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving to ensure tenderness and proper juice distribution.

Contains: mustard, sulfites

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.