Slow Cooker Herbed Dijon Chicken
This recipe was provided by our friends at the Zen of Slow Cooking. It can be made in a slow cooker, pressure cooker or in a Dutch oven, so you have plenty of options to get dinner done! Please note that while the original recipe calls for Zen’s Provencale spice blend, we’ve adapted the recipe below to use ingredients you may already have on hand.
Ingredients
Serves 4-6
- 2-1/2 lb chicken thighs, bone-in, skinless
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon orange zest
- 1/2 teaspoon black pepper
- ½ cup (4 fl oz) white wine or chicken broth (increase to 3/4 cup for Pressure Cook method)
- 7 oz (20) ready-to-eat pitted prunes
- ¼ cup (2 oz) sour cream
Instructions
Slow Cooker:
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to the cooker; add chicken mixture.
- Cook on LOW: 7 hrs or HIGH: 3 ½ hrs.
- Stir the sour cream into the chicken and juices in the cooker.
Pressure Cooker:
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to the pot; add chicken mixture.
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes.
- Remove lid; stir in the sour cream.
Oven:
- Preheat the oven to 350 degrees.
- Brush the chicken with the Dijon mustard; mix the spice blend with salt and sprinkle onto mustard coating.
- Add the wine/broth and prunes to a shallow ovenproof dish; add chicken mixture.
- Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 45 – 50 minutes or until the internal temperature of the chicken reaches 165°F.
- Stir in the sour cream.