Ingredients:

  • 907g boneless, skinless chicken thighs
  • 454g baby Yukon Gold potatoes, halved
  • 6g Kosher salt
  • 3g cracked black pepper
  • 6g smoked paprika
  • 120ml floral honey
  • 60ml Dijon mustard
  • 30ml whole grain mustard
  • 3 cloves garlic, minced
  • 15ml apple cider vinegar
  • 15g melted salted butter
  • 5g dried rosemary, crushed
  • 30ml heavy cream
  • 15g fresh parsley, chopped

Instructions:

  1. Place the 454g of halved Yukon Gold potatoes at the bottom of the slow cooker.
  2. Rub the 907g of chicken thighs with 6g salt, 3g pepper, and 6g smoked paprika.
  3. Arrange the seasoned chicken over the potatoes in an even layer.
  4. Combine the 120ml honey, 60ml Dijon, 30ml whole grain mustard, 3 cloves garlic, 15ml vinegar, 15g melted butter, and 5g rosemary in a bowl.
  5. Pour the honey mustard mixture over the chicken, ensuring every piece is covered. Wait for the sharp, tangy aroma of the mustard to hit your nose.
  6. Cover and cook on low for 6 hours. After 3 hours, the house will smell like a sweet and savory holiday.
  7. Cook until the chicken is tender and the potatoes are easily pierced with a fork.
  8. Remove the chicken and potatoes. Whisk the 30ml heavy cream into the liquid remaining in the pot. The sauce should become opaque and velvety.
  9. Return everything to the pot to coat in the creamed sauce and sprinkle with 15g fresh parsley.