Slow Cooker Whole Grain Mustard Chicken and Red Potatoes Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Wash the potatoes thoroughly and halve them; if they are particularly large, quarter them to ensure they cook at the same rate as the chicken.

Mince your garlic finely to ensure the flavor disperses evenly throughout the sauce. Check that your slow cooker is placed on a stable surface with enough clearance for heat dissipation and that the lid fits securely to lock in moisture during the cooking cycle.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Place the bone-in skin-on chicken thighs into the stoneware insert of the slow cooker, arranging them in a single layer with the skin side facing up to ensure even cooking.
   Look for Chicken thighs are arranged skin-up in the insert.
   Tip Avoid overcrowding the slow cooker to ensure the chicken cooks evenly.

The chicken thighs should be neatly arranged in the bottom of the stoneware, providing a stable foundation for the potatoes. Ensure the skin is facing upwards to help it render slightly during the process, and that the potatoes are nestled securely between the pieces of meat.

The garlic should be sprinkled evenly across the surface to ensure that no single piece of chicken misses out on the aromatic infusion that defines this dish.

Infusion Phase

2. 2Add Aromatics and Potatoes
   Tuck the halved red potatoes between the chicken thighs. Sprinkle the minced garlic evenly over the chicken and potatoes to distribute the flavor throughout the dish.
   Look for Potatoes are tucked snugly between the chicken pieces.
   Tip Ensure the garlic is spread out so it doesn't clump in one spot.

As the slow cooker begins to heat, the mustard broth will start to warm and circulate around the chicken and potatoes. You should begin to smell the savory, pungent aroma of the mustard and garlic as they meld together. It is important that the lid remains firmly in place during this period, as the steam is essential for braising the chicken and ensuring the potatoes become perfectly tender without drying out the meat.

Finishing Phase

3. 3Simmer and Serve
   Pour the whole grain mustard broth over the chicken and potatoes. Cover and cook on low for 4 to 6 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes.
   Look for Chicken is opaque and tender, and the potatoes are fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Checking the thickest part of the thigh ensures accurate temperature readings.

At the end of the cooking time, the chicken should be falling off the bone and the potatoes should be soft and fully cooked through. The sauce should be fragrant and have a rich, slightly thickened texture.

Before serving, verify the internal temperature of the chicken has reached 165°F (74°C). Allow the dish to rest for five minutes to let the juices redistribute, which significantly improves the texture and flavor of the final meal.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the chicken from cooking evenly and result in excess liquid that dilutes the sauce. Ensure the chicken thighs are in a single layer.

Another error is removing the lid frequently to check on the progress; every time the lid is lifted, heat escapes and the cooking time increases significantly. Resist the urge to peek and trust the slow cooker to maintain the consistent temperature required for success.

How to tell it’s done

The chicken is perfectly cooked when the meat is opaque throughout and pulls easily away from the bone. Using a meat thermometer inserted into the thickest part of the thigh, look for an internal temperature of 165°F (74°C). The potatoes should be tender enough to be pierced easily with a fork, and the mustard sauce should have thickened slightly, coating the back of a spoon with a rich, glossy consistency.

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