Ingredients:

  • 2.5 lbs (1.1kg) boneless, skinless chicken thighs, trimmed
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried Italian herb blend (or mix of thyme, rosemary, and oregano)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (Optional, for thickening. Can substitute cornstarch slurry if gluten-free needed)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear on both sides until golden brown (about 3-4 minutes per side). This adds colour and flavour.
  2. Add chopped onion and minced garlic to the slow cooker.
  3. Place the chopped potatoes into the slow cooker, then arrange the seared chicken thighs on top of the potatoes.
  4. In the same skillet (no need to wash it!), whisk together chicken broth, heavy cream, Dijon mustard, and Italian herbs. If thickening, whisk in flour (or cornstarch slurry).
  5. Pour the sauce evenly over the chicken and potatoes in the slow cooker.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender. Chicken internal temp should reach 165°F (74°C).
  7. Sprinkle with fresh chopped parsley before serving.