Chicken Thighs with Swiss Chard and Mustard

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Serves 4

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Tender chicken, spicy mustard, and earthy Swiss chard are a great combination for a warming winter supper. Quick-cooking Swiss chard may not seem like a good match for the slow cooker, but by adding it for just the last 30 minutes of cooking, we were able to get it perfectly crisp-tender without dirtying an extra pot. To complement the slightly bitter chard, we wanted a rich, mustardy sauce. We found that a combination of dry and whole-grain mustard was the key to getting the right amount of mustard flavor. Dry mustard added to the slow cooker at the beginning of cooking infused the chicken with a subtle flavor, and finishing the sauce with bold whole-grain mustard punched up its acidity. Onion, garlic, and some dried thyme rounded out the dish’s flavor. See the sidebar that follows the recipe.

1	cup chopped onion
4	teaspoons minced garlic
1	tablespoon vegetable oil
1	teaspoon dry mustard
½	teaspoon dried thyme
	Salt and pepper
8	(5- to 7-ounce) bone-in chicken thighs, skin removed
2	pounds Swiss chard, stemmed and cut into 1-inch pieces
2	tablespoons whole-grain mustard

1. Microwave onion, garlic, oil, dry mustard, thyme, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Transfer chicken to serving dish and tent with aluminum foil. Stir Swiss chard and whole-grain mustard into liquid in slow cooker, cover, and cook on high until chard is wilted, 20 to 30 minutes.

3. Return chicken and any accumulated juices to slow cooker and season with salt and pepper to taste. Let chicken heat through, about 5 minutes. Serve.