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Chicken Dijon

A little time up front browning the chicken and vegetables earns you some much appreciated depth of flavor here. Even better when made a day or two in advance. I serve this with a mixed grain pilaf.
Servings: 8


  • 4 pounds chicken thighs bone in but skin removed
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 8 ounces cippolini onions see note
  • 1 pound mushrooms cut in half if large
  • 16 ounces canned artichoke hearts drained and quartered
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 2/3 cup dijon mustard
  • 1 bay leaf


  • Season the chicken with salt and pepper. Heat the oil in a large skillet and brown the chicken thighs on both sides. This may need to be done in batches so you don't crowd them.
  • Transfer the browned chicken to the insert of a slow cooker. Add the onions to the pan and sauté until the onions begin to color. In the last minute or two add the garlic and stir just until the garlic is fragrant. Transfer to the slow cooker.
  • Add the mushrooms to the skillet and sauté until the mushrooms give off their liquid and it evaporates. Add the artichoke hearts and sauté until they begin to brown.
  • Deglaze the pan with the wine, stirring up any browned bits that are stuck to the bottom of the pan (that's where the flavor is!).
  • Transfer all to the slow cooker and stir to combine the chicken and vegetables.
  • Put the broth and the mustard in a small bowl and whisk to combine. Pour this mixture over the chicken, stick the bay leaf in and cover the slow cooker.
  • Cook on low for 4 to 5 hours.
  • Season to your liking with salt and pepper.


The cippolini onions are pretty, but tedious to peel. I recommend using frozen pearl onions (thawed) instead.
Adapted from from Slow Cooker: The Best Cookbook Ever