Chicken Thighs with Mustard Sauce, Slow Cooker
Total time: 7 hours Ingredients:
4 chicken thighs, skinless
1 red onion, roughly chopped 2 cloves garlic, minced
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 120ml) chicken stock
2 tbs Dijon-style mustard
1 tbs tapioca
1 tsp smoked paprika
1 tsp sumac
1 tsp za’atar
1 tsp rosemary
1 tsp thyme
1/2 tsp cumin
Put onion and garlic in the bottom of the slow cooker.
Combine wine, mustard, tapioca, herbs and spices. Add to onions and stir to combine, Lay chicken on top.
Pour chicken stock over the top.
Cover and cook on low for 6 – 7 hours.
When ready, remove chicken to a platter, stir onions / sauce, spoon over the top and serve.