I’ve tried so many of the classic chicken, potatoes, and carrots one pot crock pot recipes, but I’ve found them bland and lacking, or with mismatches in cooking time. After many iterations, I’ve come up with a flavorful recipe I’m calling dijon chicken, because it uses delicious dijon mustard.
Fair warning: this recipe does require significantly more prep work than most of my recipes. It involves dicing potatoes and carrots, mincing chives and shallots, making a marinade, and so on – I timed myself at 35 minutes. It does also require adding the ingredients to the pot at two different times, so it’s not completely set and forget. But if you’re working from home, it’s very doable on a weeknight.
There are three major prep actions to this recipe: marinade, vegetables, and aromatics.
First, make the marinade – whisk all those ingredients together and then toss the chicken in it. Place in the fridge to marinate.
Marinade 
Marinating chicken
Second, prep the carrot/potato mixture. Be sure to dice your potatoes small so they’ll cook completely. Chop your baby carrots into 3-4 pieces each. Then toss with olive oil, paprika, and garlic powder. Place the mixture in the slow cooker and add the chicken broth.
Third, mince the shallot and place it in a small microwaveable bowl with olive oil, salt, and thyme. Microwave for 30 seconds or until fragrant. Then add it to the cooker.
Set the cooker to low and cook for 3-4 hours. Then, place the chicken on top and cook for another 3 hours on low, or for about half an hour less than the time required to cook your chicken to 165 F (since the cooker is already hot).
Again, cook times may vary depending on your slow cooker. If your cooker takes 5 hours to cook chicken thighs as well as potatoes, then you can add everything at once. However, adding the chicken in later allows the vegetables to get nice and tender without drying out the chicken.
All the effort really is worth it for this complete one pot meal – meat, veggies, and starch all in one. Give my dijon chicken recipe a try and let me know what you think!
Slow Cooker Dijon Chicken and Potatoes
Equipment
- Slow Cooker (6 qt)
Ingredients
Marinade
- 6 Tbsp water
- 4 Tbsp dijon mustard
- 0.25 oz fresh chives minced
- 1 lemon juice of
- 1 tsp sugar coconut
- 2 lb chicken thighs boneless, skinless
Vegetables
- 1 lb butter/yukon gold potatoes diced (1/2" cubes)
- 8 oz baby carrots chopped
- ½ Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ cup chicken broth
Aromatics
- 1 shallot minced
- 1 Tbsp olive oil
- ¾ tsp dried thyme
- ½ tsp salt
Instructions
- Make the marinade: whisk water, dijon mustard, chives, lemon juice, sugar. Toss chicken in sauce and let it marinate in the fridge while you prep other ingredients.
- Toss potatoes and carrots with ½ Tbsp olive oil, paprika, and garlic powder. Add to slow cooker with ½ cup chicken broth.
- Microwave 1 Tbsp olive oil, shallot, thyme, and salt for 30 seconds, until fragrant. Add to slow cooker.
- Cook on low for 4 hours.
- Place marinated chicken on top of vegetables in slow cooker.
- Cook for 3 hours on low.
- Remove chicken and shred if desired.
This recipe was inspired by Slow Cooker Dump Dinners by Jennifer Palmer (Bookshop) and The Complete Slow Cooker by America’s Test Kitchen (Bookshop).