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So far, this is our favorite slow cooker recipe.  It was so flavorful and the chicken was super moist….not what I expected from a slow cooker, let me tell you!

I took some inspiration for this recipe from here and made a number of changes.  Such a great make ahead meal!

2 large chicken thighs, skin on bone in

2 chicken breasts, skin on bone in

7 small white potatoes, sliced in half

2 Tblsp. Grape Seed oil

1 large leek, sliced

3 large garlic cloves, minced

7-8 crimini mushrooms, sliced

1 Tblsp. fresh minced Tarragon

juice of half an orange

1 big Tblsp. Dijon Mustard

1 Tblsp. Tamari Sauce

1/2 cup chicken stock

2 splashes Balsamic Vinegar

garlic powder, salt and pepper

1/2 tsp. dried rubbed sage

Heat up a frying pan on medium high heat with the grape seed oil.  Season the chicken pieces with garlic powder, salt and pepper.

Brown each side of the chicken pieces (about 6 minutes per side) and place into the slow cooker.  Place the sliced potatoes throughout the crock pot.

Turn the frying pan down to low, and add the mushrooms sauteing until golden.  Add in the leek and minced garlic, and saute for another couple of minutes.


Meanwhile, to a bowl whisk the chicken stock, Dijon mustard, orange juice, Tarragon, Tamari sauce to combine, and set aside.

Add the Balsamic vinegar to the mushrooms and leeks, stirring well, scraping up any brown bits.  Then add the Dijon Tarragon Sauce to the pan, stirring well, then remove from the heat.

Pour over the chicken and the potatoes.

Cook on high for 1.5 hours, then turn down to low heat for another 4 hours.  Transfer the chicken and mushrooms to a plate, and cover.

Pour the sauce into a small sauce pan and bring to a boil.  Simmer for 5 minutes, season with 1/2 tsp. rubbed sage, salt and pepper.  Thicken with a cornstarch slurry to a nice consistency and serve over the chicken and potatoes with other side vegetables.


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