Slow Cooker Dijon Chicken—tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce.
Get the INSTANT POT Dijon Chicken recipe here
Slow Cooker Dijon Chicken
After making my Greek Chicken I was inspired to cook bone-in chicken thighs again. Bone-in chicken just turns out so well in the crockpot. I loved the tang and bold taste of these mustard lemon and tarragon chicken thighs and sauce. I served this chicken over rice but I also think it would be tasty over mashed potatoes. If you’re trying to cut down on carbs then you can use cauliflower rice or just eat the chicken plain and serve with a side salad.
What if I want to use boneless skinless chicken breasts? I don’t love chicken breasts for recipes like this but you can try it if you want! This is what I would do. Follow the recipe as written except use a 4 hour cooking time for chicken breasts.
What if I don’t like mushrooms? Just leave them out, no other changes are necessary.
More Chicken Recipes You’ll Love…
Slow Cooker Greek Chicken and Potatoes
Slow Cooker Honey Mustard Chicken Sandwiches
Slow Cooker White Chicken Enchilada Bowls
What Equipment Did You Use?
To make Slow Cooker Dijon Chicken I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
Slow Cooker Dijon Chicken
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
Tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce.
Ingredients
- ½ cup chicken broth
- 2 Tbsp olive oil
- ¼ cup Dijon mustard
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh lime juice
- 1 Tbsp minced garlic
- 1 tsp dried tarragon
- ½ tsp black pepper
- 1 tsp kosher salt
- 8–10 bone-in chicken thighs
- 8 oz sliced mushrooms (optional)
- 3 Tbsp cornstarch + 3 Tbsp water (optional)
Instructions
- In a bowl whisk together the broth, oil, mustard, lemon juice, lime juice, garlic, tarragon, pepper and salt.
- Place chicken in the slow cooker and dump the lemon juice mixture over the top. Then add in the mushrooms, if using.
- Cover and cook on low for about 6 hours. (All slow cookers cook differently so yours may be faster or slower). Remove the lid.
- Use tongs to place chicken, skin side up, on a baking sheet. Broil in the oven for about 5 minutes, or until skin crisps up.
- In a small bowl mix together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Turn slow cooker to high and let the juices thicken.
- Serve chicken and sauce. Enjoy!
- Category: Chicken
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can I add a veggie to the Crock-Pot and if so at what point? Also, would I need to reduce the amount of chicken to make room?
You don’t need to reduce the chicken. What kind of veggies are you wanting to add in?
I’m not very imaginative with this stuff. Carrots and baby Yukon gold potatoes sound good.
With those veggies you could add in all together at the beginning. The root veggies take a while to cook in the slow cooker.
I would HIGHLY recommend cooking the chicken in the slow cooker IN the sauce. The chicken turned out incredibly moist, infused with all the great flavors and eliminates an unnecessary step. Turned out delicious!!
Glad you liked it!
Wow, great recipe. I really love this amazing blog. Thanks for sharing such an awesome blog.
★★★★★
Glad you liked it!
I have this recipe in the slow cooker now because I have all the ingredients on hand. What an original recipe, I am sure it will be good. Thanks!
And it was indeed delicious!
★★★★★
Glad you liked it Nancy!
What are your thoughts of browning the skin before placing them in the slow cooker rather than placing them under the broiler afterwards?
I think that’s a very good idea, especially in the high 90s we’re in right now. Just brown them real quick, them real quick, then toss them in the crockpot
Yes good idea. you could do that.