There is something mighty comforting about a supper that asks so little of you and still comes out tasting like you fussed half the day. This slow cooker 4-ingredient Amish brown mustard chicken brings together that old-fashioned sweet-and-tangy flavor so many Midwestern kitchens know by heart, with a glossy mustard glaze that settles over the chicken as it cooks low and slow. It is the sort of meal that feels right after a hot day of work, when you want supper to be ready, tender, and full of homestyle goodness without heating up the whole house.
This chicken is especially good with buttery mashed potatoes, egg noodles, or plain white rice to catch every bit of that glaze. For vegetables, try green beans, buttered corn, or a simple cucumber salad if the weather is warm. A pan of dinner rolls or a slice of hearty bread on the side never goes amiss either, especially when there is extra sauce left on the plate.
Slow Cooker 4-Ingredient Amish Brown Mustard Chicken
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs or chicken breasts
1 cup brown mustard
1/2 cup pure maple syrup
2 tablespoons apple cider vinegar
Directions
1. Lightly coat the inside of your slow cooker with a bit of cooking spray or a thin film of oil if desired, then arrange the chicken in an even layer in the bottom.
2. In a medium bowl, whisk together the brown mustard, maple syrup, and apple cider vinegar until smooth and well blended.
3. Pour the mustard mixture over the chicken, turning the pieces a little if needed so they are well coated.
4. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken is very tender and cooked through.
5. Spoon the chicken and sauce onto plates or a serving platter and serve hot, with extra glaze drizzled over the top.
Variations & Tips
Use thighs for the tenderest result: Boneless, skinless chicken thighs stay especially juicy in the slow cooker and are my first choice for this recipe. If you use chicken breasts, check them a little earlier so they do not overcook and dry out.
Sauce consistency tip: If you want a thicker glaze at the end, remove the cooked chicken and pour the sauce into a saucepan. Simmer it on the stove for a few minutes until it reduces and clings nicely to a spoon, then pour it back over the chicken.
Sweeter farmhouse style: For a sweeter old-fashioned flavor, add an extra tablespoon or two of maple syrup. That little bit of added sweetness softens the mustard tang and gives the sauce more of a Sunday dinner feel.
Add a little spice: If your family likes a touch of heat, stir a pinch of red pepper flakes into the sauce. It will not overpower the dish, but it gives the sweet mustard glaze a pleasant little kick.