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Slow Cooker Cider-Mustard Chicken Thigh Pot | DadTheFoodie

Slow Cooker Cider-Mustard Chicken Thigh Pot recipe photograph

Instructions

Pat the chicken thighs dry with kitchen paper and season with the salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.
Add the onion, carrots, parsnips, swede and garlic to the slow cooker. Sprinkle over the flour and toss everything together until the vegetables and chicken are lightly coated.
Whisk the chicken stock, cider, mustard and Worcestershire sauce together in a jug. Pour it into the slow cooker, then add the thyme and bay leaf. Stir gently so the chicken is partly covered by the liquid.
Cover and cook on LOW for 7 hours, or until the chicken is tender and the vegetables can be pierced easily with a fork. Avoid lifting the lid during cooking unless necessary.
Remove the bay leaf and stir in the frozen peas. Replace the lid and cook for a further 10 minutes on LOW, until the peas are hot and the gravy has thickened slightly.
Taste and adjust the seasoning. Scatter with parsley, if using, and serve with mashed potatoes, boiled potatoes or crusty bread.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Measuring jug

Swaps and substitutions

Dry cider → 150 ml extra chicken stock
The stew will be less fruity but will still have a good savoury gravy.
Swede → 300 g potato or butternut squash
Cut into similar-sized pieces so it cooks evenly.
Fresh thyme → 1 teaspoon dried thyme
Add the dried thyme with the stock.
Chicken thighs → 650 g skinless chicken breast pieces
Use large pieces and begin checking for tenderness from 5 hours on LOW to avoid overcooking.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly, refrigerate them within two hours in a covered container and use within 3 days. Alternatively, freeze in suitable portions for up to 3 months. Defrost: Defrost covered in the refrigerator overnight. Do not cook the chicken from frozen in the slow cooker.
Reheating: Defrost in the fridge if frozen. Reheat gently in a saucepan or microwave until piping hot throughout, stirring the gravy and checking that the chicken is hot in the centre. Only reheat once.
Leftover ideas: Shred any leftover chicken and serve the stew over a jacket potato, or loosen it with a little stock and use it as a filling for a pie topped with ready-made puff pastry.

Allergen information

Contains wheat from the plain flour and may contain gluten or other allergens depending on the stock cube, cider and Worcestershire sauce. Check labels if cooking for someone with an allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil
650 g boneless, skinless chicken thighs, cut into large pieces
1 medium brown onion, peeled and sliced
2 carrots, peeled and cut into thick slices
2 medium parsnips, peeled and cut into 3 cm pieces
300 g swede, peeled and cut into 3 cm pieces
2 garlic cloves, finely chopped
2 tablespoons plain flour
500 ml reduced-salt chicken stock, made with a stock cube
150 ml dry cider
2 teaspoons English mustard
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 bay leaf
1 tablespoon Worcestershire sauce
100 g frozen peas
1 tablespoon chopped fresh parsley, optional
¼ teaspoon fine salt, plus extra if needed
¼ teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Chicken, Family meals, One-pot meals, Midweek meals, Freezer friendly

Slow Cooker Cider-Mustard Chicken Thigh Pot

Name: Slow Cooker Cider-Mustard Chicken Thigh Pot
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 650 g boneless, skinless chicken thighs, cut into large pieces; 1 medium brown onion, peeled and sliced; 2 carrots, peeled and cut into thick slices; 2 medium parsnips, peeled and cut into 3 cm pieces; 300 g swede, peeled and cut into 3 cm pieces; 2 garlic cloves, finely chopped; 2 tablespoons plain flour; 500 ml reduced-salt chicken stock, made with a stock cube; 150 ml dry cider; 2 teaspoons English mustard; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; 1 bay leaf; 1 tablespoon Worcestershire sauce; 100 g frozen peas; 1 tablespoon chopped fresh parsley, optional; ¼ teaspoon fine salt, plus extra if needed; ¼ teaspoon black pepper

Tender chicken thighs cook slowly with carrots, parsnips, swede and onions in a light cider, mustard and thyme gravy. It is a comforting one-pot family meal with plenty of vegetables and is easy to serve with crusty bread or mashed potatoes.

Prep: 25 min
Cook: 7 hrs
Total: 7 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Measuring jug

Ingredients

1 tablespoon vegetable oil
650 g boneless, skinless chicken thighs, cut into large pieces
1 medium brown onion, peeled and sliced
2 carrots, peeled and cut into thick slices
2 medium parsnips, peeled and cut into 3 cm pieces
300 g swede, peeled and cut into 3 cm pieces
2 garlic cloves, finely chopped
2 tablespoons plain flour
500 ml reduced-salt chicken stock, made with a stock cube
150 ml dry cider
2 teaspoons English mustard
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 bay leaf
1 tablespoon Worcestershire sauce
100 g frozen peas
1 tablespoon chopped fresh parsley, optional
¼ teaspoon fine salt, plus extra if needed
¼ teaspoon black pepper

Substitutions

Dry cider → 150 ml extra chicken stock (The stew will be less fruity but will still have a good savoury gravy.)
Swede → 300 g potato or butternut squash (Cut into similar-sized pieces so it cooks evenly.)
Fresh thyme → 1 teaspoon dried thyme (Add the dried thyme with the stock.)
Chicken thighs → 650 g skinless chicken breast pieces (Use large pieces and begin checking for tenderness from 5 hours on LOW to avoid overcooking.)

Instructions

Pat the chicken thighs dry with kitchen paper and season with the salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.
Add the onion, carrots, parsnips, swede and garlic to the slow cooker. Sprinkle over the flour and toss everything together until the vegetables and chicken are lightly coated.
Whisk the chicken stock, cider, mustard and Worcestershire sauce together in a jug. Pour it into the slow cooker, then add the thyme and bay leaf. Stir gently so the chicken is partly covered by the liquid.
Cover and cook on LOW for 7 hours, or until the chicken is tender and the vegetables can be pierced easily with a fork. Avoid lifting the lid during cooking unless necessary.
Remove the bay leaf and stir in the frozen peas. Replace the lid and cook for a further 10 minutes on LOW, until the peas are hot and the gravy has thickened slightly.
Taste and adjust the seasoning. Scatter with parsley, if using, and serve with mashed potatoes, boiled potatoes or crusty bread.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, refrigerate them within two hours in a covered container and use within 3 days. Alternatively, freeze in suitable portions for up to 3 months. Defrost: Defrost covered in the refrigerator overnight. Do not cook the chicken from frozen in the slow cooker.

Defrost in the fridge if frozen. Reheat gently in a saucepan or microwave until piping hot throughout, stirring the gravy and checking that the chicken is hot in the centre. Only reheat once.

Shred any leftover chicken and serve the stew over a jacket potato, or loosen it with a little stock and use it as a filling for a pie topped with ready-made puff pastry.

Allergen information

Contains wheat from the plain flour and may contain gluten or other allergens depending on the stock cube, cider and Worcestershire sauce. Check labels if cooking for someone with an allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Cider-Mustard Chicken Thigh Pot

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Cider-Mustard Chicken Thigh Pot

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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