Quick Prep Slow Cooker
Mustard-Tarragon Chicken Thighs
Greens and Grapes Salad
Ingredients
- 4 lb bone-in, skin-on chicken thighs, skinned
- ¾ tsp salt
- ¾ tsp pepper
- 1 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 3 Tbsp chopped fresh tarragon
- 3 Tbsp Dijon mustard
- 2 Tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 6 minutes or until browned. Transfer to a 5- to 6-quart slow cooker.
- Whisk together broth, tarragon, and mustard; pour over chicken.
- Cover and cook on LOW 6 to 8 hours or until chicken is tender. (Chop half of chicken, and reserve for Chicken and Apple Salad over Brown Rice recipe.) Sprinkle remaining chicken with parsley.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1½ Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 (5-oz) pkg spring mix
- 2 cups seedless red grapes, halved
Side Dish Instructions
- Whisk together oil, vinegar, mustard, and salt and pepper to taste in a large bowl. Add greens and grapes; toss.
Slow Cooker Meal Plan
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