Slow Cooker Chicken with Brussels Sprouts, Green Apple, and Gentle Mustard Honey Rosemary Sauce

Name: Slow Cooker Chicken with Brussels Sprouts, Green Apple, and Gentle Mustard Honey Rosemary Sauce
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 14 oz Brussels sprouts; 1 medium green apple; 1 medium yellow onion; 4 cloves garlic; 3/4 cup chicken broth; 2 tbsp Dijon mustard; 1 tbsp honey; 1 tbsp olive oil; 2 tsp fresh rosemary; 1 tbsp apple cider vinegar; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 1 tbsp water; 2 tbsp fresh parsley

An original slow cooker dish featuring tender chicken thighs slowly cooked with Brussels sprouts, onion, and green apple. The sauce blends broth, mild mustard, honey, garlic, and rosemary for an aromatic, balanced, and comforting result.

20 minPrep

300 minCook

320 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
400 g Brussels sprouts (cut por the mitad)
180 g green apple (without core and in wedges gruesos)
150 g yellow onion (en pluma fina)
12 g garlic (chopped)
180 ml chicken broth (low sodium if possible)
30 g Dijon mustard (suave)
21 g honey (líquida)
15 ml olive oil (for mezclar the sauce)
4 g fresh rosemary (chopped fino)
15 ml apple cider vinegar (for equilibrar the sauce)
6 g salt (or to taste)
1 g black pepper (freshly ground)
8 g cornstarch (for espesar al final, optional)
15 ml water (for mezclar with the maicena, optional)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

365 kcal

Calories

31 g

Protein

19 g

Carbs

18 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Mustard

Instructions

1
1. In a bowl, whisk together the chicken broth, Dijon mustard, honey, olive oil, apple cider vinegar, garlic, rosemary, salt, and black pepper until smooth.
2
2. Place the onion in the bottom of the slow cooker. Add the chicken thighs, Brussels sprouts, and green apple on top.
3
3. Pour the sauce over the chicken and vegetables, gently tossing so all the ingredients are well coated.
4
4. Cover and cook on LOW for 5 hours, or until the chicken is tender and reaches a safe internal temperature of 165°F (74°C). For a faster option, cook on HIGH for 2 1/2 to 3 hours, checking for the same internal temperature of 165°F (74°C).
5
5. If you want a thicker sauce, stir the cornstarch with the water in a small cup until dissolved. Add this mixture to the slow cooker during the last 15 minutes of cooking on HIGH, stirring gently.
6
6. Taste and adjust salt and black pepper if needed. Sprinkle the fresh parsley on top just before serving.
7
7. Serve hot, making sure each portion includes chicken, Brussels sprouts, apple, and sauce.

Chef tips

To keep the apple from breaking down too much, cut it into thick wedges. For more color, you can brown the chicken for 3 to 4 minutes per side in a skillet over medium-high heat before transferring it to the slow cooker.

Substitutions

You can swap the green apple for firm pear and the rosemary for fresh thyme. If you do not have Dijon, use another mild mustard, keeping in mind the flavor will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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