Slow Cooker Mustard-Braised Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender chicken thighs simmered in a tangy Dijon-herb broth with roasted carrots, potatoes, and parsnips for a hearty weeknight meal. This american-inspired slow cooker ready in about 375 minutes pairs bone-in, skin-on chicken thighs, Dijon mustard, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 4 medium, peeled and cut into 1-inch pieces carrots
• 4 medium, peeled and cut into 1-inch pieces potatoes
• 2, peeled and cut into 1-inch pieces parsnips
• 1, chopped onion
• 3 cloves, minced garlic
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 1 chopped onion and cook for 2 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 3 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 2 cups chicken broth, scraping up browned bits from the skillet. Pour mixture over chicken in slow cooker.
4. Step 4: Add 4 medium carrots (peeled and cut into 1-inch pieces), 4 medium potatoes (peeled and cut into 1-inch pieces), 2 parsnips (peeled and cut into 1-inch pieces), and 1 tsp dried thyme to slow cooker. Stir to combine, then cover and cook on low for 6 hours or high for 3 hours.