Ingredients
2 1/2 to 3 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs)
1 cup store-bought honey mustard dressing
1/3 cup low-sodium chicken broth
1 small yellow onion, thinly sliced
3 cloves garlic, minced or finely chopped
Directions
Place the sliced onion in an even layer on the bottom of a 4- to 6-quart slow cooker, then scatter the minced garlic over the onions. This creates a flavorful bed and keeps the chicken from sticking.
Arrange the raw chicken thighs on top of the onion and garlic, fitting them in snugly in a single layer as much as possible. It’s fine if they overlap slightly.
In a small bowl or measuring cup, stir together the store-bought honey mustard dressing and the chicken broth until evenly combined. This thins the dressing just enough so it can simmer and coat the chicken.
Pour the honey mustard mixture evenly over the raw chicken thighs in the slow cooker, making sure all of the pieces are lightly coated. Use a spoon to nudge the sauce around if needed so it reaches the edges and some of the onions underneath.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily pulls away from the bone. Avoid lifting the lid during cooking so the heat and moisture stay consistent.
Once cooked, taste the sauce and adjust the seasoning with a pinch of salt and freshly ground black pepper if needed. If you prefer a slightly thicker sauce, you can transfer some of the cooking liquid to a small saucepan and simmer it on the stove for a few minutes to reduce before spooning it back over the chicken.
Serve the chicken thighs hot, spooning plenty of the honey mustard sauce and softened onions over the top. Discard the bones as you eat or remove them in the kitchen before serving, if you prefer.
Variations & Tips
For a creamier version, stir 1/4 to 1/3 cup sour cream or plain Greek yogurt into the hot sauce right at the end of cooking (off the heat) to keep it from curdling. If you like a little heat with your sweetness, whisk 1 to 2 teaspoons of Dijon mustard or a pinch of red pepper flakes into the honey mustard dressing before pouring it over the chicken. Boneless, skinless chicken thighs can be substituted; they’ll cook a bit faster, so begin checking for doneness about 30 minutes earlier. To add more vegetables directly to the pot, tuck in carrot coins or bite-size chunks of potato under the chicken along with the onions; just keep the total volume similar so the sauce still coats everything well. For a slightly more caramelized flavor, you can quickly brown the chicken thighs in a skillet before adding them to the slow cooker, though the recipe is designed to work without that extra step. Leftovers keep well for up to 3 days in the refrigerator and are excellent shredded and piled into sandwiches or served over grain bowls with roasted vegetables.