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

Tips for success

To add extra depth to the sauce, consider deglazing your pan with a splash of white wine before adding the broth to the slow cooker. This adds a subtle acidity that cuts through the richness of the cream. Additionally, fresh herbs like thyme or parsley can be added at the end of the cooking process to provide a bright, fresh finish that complements the earthy tones of the whole grain mustard.

If you prefer a thicker sauce, you can whisk a small amount of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the final 30 minutes of cooking.

This provides a velvety texture without altering the flavor profile. Always remember to taste the sauce before serving and adjust the seasoning with kosher salt and freshly cracked black pepper as needed to suit your personal preference.

Variations

• Herbed Mustard Chicken: Add two sprigs of fresh rosemary and one tablespoon of chopped fresh thyme during the assembly phase. The herbs infuse the sauce with an aromatic, earthy quality that pairs perfectly with the mustard and cream.
• Spicy Mustard Chicken: Incorporate one teaspoon of crushed red pepper flakes or a dash of cayenne pepper into the cream and broth mixture. This creates a gentle heat that balances the tanginess of the mustard.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat gently in a saucepan over low heat until the chicken is thoroughly warmed through, adding a splash of broth if the sauce is too thick.

Store any leftovers in an airtight container to maintain freshness. The sauce will continue to thicken as it cools, so keep this in mind when you are ready to reheat it. Ensure the chicken is removed from the bone if you plan to store it for a longer period, as this helps it retain moisture. Always refrigerate within two hours of cooking to ensure food safety and prevent bacterial growth.

This dish is perfect for making ahead as the flavors often meld and improve after a day in the refrigerator. Simply prepare the recipe as directed, allow it to cool for no more than two hours, then transfer to the refrigerator.

When ready to serve, reheat gently on the stovetop or in the microwave. This approach makes it an excellent candidate for meal prepping for busy weeknights, saving you time without compromising on the quality of the meal.

Serving ideas

Serve this chicken alongside a portion of crusty bread, which is essential for mopping up the delicious, creamy mustard sauce left on the plate. A simple side salad with a bright vinaigrette provides a refreshing contrast to the richness of the chicken, balancing the meal beautifully.

For a heartier option, consider serving the chicken over a bed of mashed potatoes or steamed rice, which will soak up the sauce and provide a satisfying texture.

When plating, spoon a generous amount of the creamy vegetable and mustard sauce over each chicken leg to ensure every bite is coated. Garnish with a sprinkle of fresh, chopped herbs like chives or parsley to add a pop of color and freshness.

The presentation should be rustic and inviting, highlighting the tender meat and the glossy, golden-hued sauce that defines this comforting and classic slow-cooked meal.

Frequently asked questions

Recipe card

Slow Cooker Whole Grain Mustard Chicken

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

Ingredients

• 4 legs chicken legs
• 2 cups sliced carrots
• 1 cup sliced onions
• 3 tbsp whole grain mustard
• 1/2 cup heavy cream
• 1/2 cup chicken broth

Instructions

1. Place the raw chicken legs into the base of the slow cooker. Scatter the sliced carrots and onions evenly over and around the chicken pieces.
2. Dollop the whole grain mustard over the chicken and vegetables. Pour the heavy cream and chicken broth over the top of the mixture.
3. Cover and cook on low for 4 to 6 hours or high for 3 hours. Verify the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes before plating.

Contains: mustard, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

2.5 g

Sugar

5 g

Sodium

450 mg

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