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Slow Cooker Honey Mustard Chicken with Baby Potatoes

Slow cooker honey mustard chicken cooks with halved baby potatoes in a 6-quart slow cooker until the potatoes are tender and the chicken reaches 165°F. A honey, Dijon, and garlic sauce coats the chicken and potatoes for an easy one-pot dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 5 minutes
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and potatoes
  • 1.5 lb potatoes baby, halved
  • 2 lb chicken thighs boneless, skinless, thawed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the honey mustard sauce
  • 0.33 cup chicken broth low-sodium
  • 0.25 cup honey
  • 0.25 cup Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced

Equipment

  • 1 6-quart slow cooker

Method
 

Assemble the slow cooker
  1. Arrange the baby potatoes in an even layer in a 6-quart slow cooker.
  2. Season the boneless, skinless, thawed chicken thighs with the kosher salt and black pepper.
  3. Arrange the seasoned chicken thighs over the potatoes.
  4. Whisk the low-sodium chicken broth, honey, Dijon mustard, apple cider vinegar, and minced garlic in a small bowl.
  5. Pour the sauce over the chicken and potatoes.
Cook
  1. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the chicken reaches 165°F in the thickest part.
  2. Rest for 5 minutes.
  3. Serve the chicken and potatoes with the sauce from the slow cooker.

Notes

For the best texture, arrange the potatoes in an even layer before adding the chicken. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, check that the chicken broth and Dijon mustard are certified gluten-free.