Description
Slow Cooker Dijon-Thyme Chicken Legs are a flavorful and easy-to-make meal featuring tender chicken drumsticks simmered in a savory Dijon mustard, thyme, and bone broth sauce. Perfect for a comforting family dinner, this dish offers a delightful balance of spices and natural sweetness with dates or honey, all cooked low and slow for maximum tenderness.
Ingredients
Scale
Chicken and Marinade
- 8-10 skin-on chicken drumsticks (about 2 lbs. depending on their size)
- 1 Tbsp. ghee (or avocado oil for dairy-free), divided
- 3 Tbsp. Tessemae’s Dijon Mustard
- 3/4 cup bone broth (homemade or store-bought)
- 2-3 dates, pitted and finely chopped (may substitute 1 Tbsp. honey if not Whole30)
- 1 tsp. ground cumin
- 1½ tsp. dried thyme
- ½ tsp. paprika (smoked or sweet)
- Salt & pepper to taste
Optional
- Arrowroot starch (for Whole30) or corn starch for thickening the gravy
Instructions
- Prepare the chicken: Pat the chicken drumsticks dry with paper towels to ensure even browning. Season them lightly with salt and pepper on all sides.
- Sear the chicken: Heat half of the ghee or avocado oil in a large skillet over medium-high heat. Add the chicken drumsticks and sear them for 3-4 minutes per side until golden brown. This step adds depth of flavor but can be omitted if short on time.
- Mix the sauce: In a bowl, combine the Dijon mustard, bone broth, finely chopped dates (or honey), ground cumin, dried thyme, paprika, salt, and pepper. Stir well to blend all ingredients into a smooth sauce.
- Slow cook: Place the seared chicken legs in the slow cooker. Pour the mustard-thyme sauce evenly over the chicken. Drizzle the remaining ghee or avocado oil over the top for richness.
- Cook low and slow: Cover the slow cooker and cook on low for about 5 hours, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
- Thicken the gravy (optional): If a thicker sauce is desired, remove the chicken legs and stir in a slurry made of arrowroot or corn starch with a small amount of cold water into the slow cooker liquid. Heat on high for 10-15 minutes until thickened, then return the chicken to coat with the gravy.
- Serve: Spoon the Dijon-thyme sauce over the chicken legs and serve hot with your choice of sides such as roasted vegetables or a fresh salad.
Notes
- The slow cooking method ensures tender, juicy chicken infused with the rich flavors of mustard and thyme.
- Dates add a natural sweetness that balances the tanginess of the Dijon mustard; honey is a suitable alternative if not following Whole30.
- Searing the chicken before slow cooking enhances flavor but can be skipped for convenience.
- Arrowroot starch keeps the dish Whole30 compliant when thickening the sauce, while corn starch can be used otherwise.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 2 legs + 3 Tbsp. sauce
- Calories: 304
- Sugar: 6g
- Sodium: 375mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
