Slow Cooker Garlic Dijon Chicken and Red Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the chicken thighs in a pan over high heat for two minutes per side before adding them to the slow cooker. This adds a caramelized crust that enhances the overall depth of the finished sauce. Be sure to deglaze the pan with a little broth to capture all the browned bits, and add this to the slow cooker for an extra layer of savory complexity.

If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the liquid during the final 30 minutes of cooking. This will help the sauce cling better to the chicken and potatoes.

Always ensure the slow cooker is not overfilled, as this can affect the cooking time and the ability of the sauce to thicken properly during the final phase of the process.

Variations

• Herbed Dijon Chicken: Add a tablespoon of fresh chopped rosemary or thyme when adding the garlic. The herbs infuse the sauce with an earthy aroma that complements the mustard perfectly, making the dish feel more like a classic bistro-style braise.
• Spicy Dijon Chicken: Incorporate a teaspoon of crushed red pepper flakes or a dash of hot sauce into the Dijon broth. This adds a subtle heat that cuts through the richness of the sauce and provides a nice contrast to the mild red potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours before refrigerating.

Freezer

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

Reheat

Reheat in a microwave-safe dish on medium power until the internal temperature reaches 165°F (74°C), or simmer gently on the stovetop until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, store the chicken and potatoes in the sauce, which helps prevent the meat from drying out during storage.

Ensure the dish cools to room temperature within 2 hours before moving it to the refrigerator to prevent bacterial growth. Label the container with the date to keep track of freshness and quality.

This dish is excellent for meal prep as the flavors continue to develop after sitting in the refrigerator. You can assemble the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. Avoid adding the broth until you are ready to cook to prevent the potatoes from soaking up too much liquid prematurely.

Serving ideas

Serve this dish hot, directly from the slow cooker or plated with a generous spoonful of the Dijon sauce over the chicken and potatoes. It pairs exceptionally well with a side of steamed green beans or a crisp garden salad to balance the richness of the Dijon sauce.

The potatoes act as a perfect base to soak up the remaining sauce, so ensure everyone gets a good portion of the braised vegetables on their plate.

When serving, garnish with fresh herbs like parsley or chives if you have them on hand to provide a pop of color and freshness. The tender chicken and soft potatoes make for a complete meal, but if you have extra sauce, it can be drizzled over the side vegetables as well. It is a rustic, comforting presentation that emphasizes the slow-cooked nature of the dish and the natural textures of the ingredients.

Frequently asked questions

Recipe card

Slow Cooker Garlic Dijon Chicken and Red Potatoes

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

Ingredients

• 6 pieces boneless skinless chicken thighs
• 1.5 lbs red potatoes, quartered
• 2 tbsp minced garlic
• 1.5 cups Dijon broth

Instructions

1. Place the boneless skinless chicken thighs in the bottom of the slow cooker insert, ensuring they are arranged in an even layer to promote uniform cooking. Use your hands to press them down slightly if needed to ensure they are seated well at the base.
2. Add the quartered red potatoes around the chicken, tucking them into the gaps to ensure they are partially submerged in the cooking liquid. Spoon the minced garlic evenly over the chicken and potatoes, making sure to distribute it well for maximum flavor infusion throughout the dish.
3. Pour the Dijon broth over the chicken and potatoes. Cover the slow cooker and cook on high for 4 hours. Once finished, ensure the internal temperature of the chicken reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.

Contains: mustard

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

Fiber

3 g

Sugar

4 g

Sodium

650 mg

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