Slow Cooker Honey Mustard Chicken Thighs

    15m prep time
    275m total time
    Easy level
    9 ingredients

Looking for a no-fuss, flavour-packed dinner that practically cooks itself? These Slow Cooker Honey and Mustard Chicken Thighs are your answer. Juicy, tender chicken thighs are simmered in a sweet and tangy honey mustard sauce that’s rich with flavour and perfect for spooning over rice, mashed potatoes, or roasted veggies. Comfort food doesn’t get much easier (or tastier) than this! This recipe can easily be adapted to be cooked in a pan on top of the stove, or in the oven, to retain that lovely crispy chicken skin.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs, skin side down until golden all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.

Step 2

Stir in the cream (crème fraîche or garlic cream cheese) and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like. Serve with cooked rice, bread or mashed potatoes.
  • Ingredients
  • Based on 4 servings
  • 1tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 150g Frozen Peas 1 x Sainsbury's Garden Peas 910g
  • 1 kg Chicken Thighs, or fillets if you prefer 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
  • 100ml Double Cream, creme fraiche or garlic cream cheese 1 x Sainsbury's British Double Cream 150ml
  • 8 Spring Onions, cut into lengths 1 x Sainsbury's Spring Onions Bunch 100g
  • 440g Cooked Rice, bread or mash 2 x Ben's Original Classic Long Grain Microwave Rice 220g
  • 1tbsp Butter 1 x Sainsbury's British Butter, Salted 250g
  • 150ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 1.5 tbsp Dijon Mustard 1 x Maille Dijon Original Mustard 215g
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