Slow Cooker Whole Grain Mustard Chicken and Red Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the chicken thighs in a pan before adding them to the slow cooker, although this is optional. If you choose to sear, ensure you do not crowd the pan, and deglaze the pan with a little of your mustard broth to capture all the browned bits, known as fond, adding them back into the slow cooker for an extra layer of savory complexity to the final sauce.

To enhance the presentation, garnish the finished dish with freshly chopped parsley or chives just before serving. The bright green color provides a beautiful contrast to the golden-tan mustard sauce and the pale, tender chicken.

This simple addition elevates the visual appeal of the meal without complicating the recipe, making it suitable for both casual family dinners and more formal gatherings where presentation matters as much as the flavor.

Variations

• Herbed Mustard Chicken: Add two sprigs of fresh rosemary or thyme to the slow cooker along with the potatoes for an earthy, aromatic twist that complements the mustard flavor perfectly.
• Creamy Mustard Sauce: Stir in a quarter cup of heavy cream during the last 30 minutes of cooking for a richer, velvety sauce that pairs beautifully with the tender chicken.

Storage and make-ahead

Fridge

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

Freezer

Freeze for up to 1 month; thaw completely in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish or on the stovetop until the chicken reaches 165°F (74°C).

Store any leftovers in an airtight container to maintain freshness. The chicken and potatoes can be kept in the refrigerator for up to three days.

When storing, try to keep the chicken and potatoes submerged in some of the mustard sauce to prevent the meat from drying out. Avoid storing the dish if it has been left at room temperature for more than two hours, as this is critical for food safety.

You can prepare the ingredients in the insert the night before and store it in the refrigerator. Simply remove it from the fridge and let it sit on the counter for about 30 minutes before placing it into the slow cooker base. This allows the stoneware to reach room temperature, preventing the insert from cracking due to thermal shock when it begins to heat up during the cooking process.

Serving ideas

Serve the chicken and potatoes warm, ensuring each portion receives a generous amount of the mustard sauce. The sauce is the highlight of the dish, so consider pairing this meal with a side of crusty bread or a simple green salad to soak up the extra liquid.

The tangy mustard notes pair exceptionally well with the earthy flavor of the red potatoes, creating a satisfying and balanced dining experience for everyone at the table.

For a complete meal, serve the chicken and potatoes directly from the slow cooker at a buffet-style dinner. If serving individually, use a shallow bowl to contain the mustard broth.

Ensure that the chicken is served bone-in, as it retains more moisture and flavor than boneless alternatives. The simplicity of this dish allows it to be served as a rustic, comforting meal that feels special despite the minimal effort required to prepare it.

Frequently asked questions

Recipe card

Slow Cooker Whole Grain Mustard Chicken and Red Potatoes

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

Ingredients

• 5 bone-in skin-on chicken thighs
• 1 lb red potatoes, halved
• 3 cloves garlic, minced
• 1 cup whole grain mustard broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

18 g

Fiber

3 g

Sugar

2 g

Sodium

650 mg

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