THE CROCKPOT SUPPER CLUB • SEPTEMBER 15, 2026

By the middle of September, supper begins asking for something a little warmer. Tender chicken, baby potatoes and sweet leeks spend the day slowly cooking with thyme and Dijon, then a splash of cream brings everything together just before serving. It is simple enough for an ordinary weekday, but has just enough French-country charm to make coming home to dinner feel rather nice.

Ingredients

For the slow cooker

• 6 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 1½ pounds baby potatoes, halved if large
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

To finish

• ½ cup heavy cream or half-and-half
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

For serving

• Fresh parsley or thyme
• Crusty bread or a simple green salad

☀ 1 • In the Morning

1. Brown the chicken. Heat the olive oil in a skillet over medium-high heat. Season the chicken lightly with salt and pepper, then brown briefly on both sides. Transfer to the slow cooker.
2. Soften the leeks. Add the sliced leeks and garlic to the same skillet and cook for 2–3 minutes, just until they begin to soften.
3. Build the sauce. Whisk the chicken broth with 2 tablespoons Dijon mustard, thyme, salt and pepper.
4. Fill the slow cooker. Arrange the baby potatoes around the chicken, add the softened leeks and garlic, then pour the Dijon broth over everything.

Cover and cook on LOW for 6–7 hours, until the potatoes are tender and the chicken is cooked through.

◷ 2 • While You’re Away

The chicken gently cooks until tender while the baby potatoes soften and the leeks melt into the Dijon-and-thyme broth, leaving a savory base ready for its creamy finish when you get home.

LOW • 6–7 HOURS

⌂ 3 • When You Get Home

1. Make it creamy. Stir the cream and remaining teaspoon of Dijon mustard into the cooking liquid.
2. Give the sauce a few minutes. Cover and cook on HIGH for about 10–15 minutes, just until the sauce is hot and slightly thickened.
3. Finish and serve. Stir in the lemon juice and parsley. Taste and adjust the salt and pepper, then spoon the chicken, potatoes and creamy Dijon sauce into warm bowls.

A Little Flexibility

No leeks? A small sliced yellow onion works beautifully. Chicken breasts can stand in for the thighs; because lean breast meat can dry more readily, begin checking for doneness earlier. Half-and-half makes a lighter finish, while heavy cream gives the sauce a little more richness. And if baby potatoes aren’t in the pantry, cut larger Yukon Gold potatoes into generous bite-size pieces.

To Serve

Spoon the chicken and baby potatoes into shallow bowls with plenty of the creamy Dijon sauce. Add a little parsley or fresh thyme and put crusty bread on the table for catching the last of the sauce. A simply dressed green salad alongside is more than enough to make it supper.

Cook’s Note

Add the cream near the end rather than at the beginning of the slow-cooking time. Dairy can separate during a long cook, while stirring it in for the final few minutes keeps the Dijon sauce smooth and creamy. The little squeeze of lemon at the end is worth keeping, too—it brightens the richness without making the sauce taste lemony.

Keep This One for Your Kitchen

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