Step 3: Make the Sauce Base
- In a separate small bowl, mix the heavy cream, Dijon mustard, Worcestershire sauce, and butter. If you like a thicker sauce, add the flour and whisk until smooth.
- Pour this mixture gently over the chicken. It will merge with the broth during cooking to create a rich, flavorful sauce.
Step 4: Slow Cook to Perfection
- Cover the slow cooker with the lid.
- Set it on low heat for 6–7 hours or high heat for 3–4 hours. The low-and-slow method produces the most tender, fall-off-the-bone chicken.
- Resist the urge to lift the lid during cooking—every peek lets out heat and slows the process.
Step 5: Finish and Serve
- Once done, remove the chicken from the slow cooker and set aside on a platter.
- Stir the sauce in the slow cooker; it may have separated slightly. If you want it thicker, pour the sauce into a small saucepan, bring to a simmer, and let it reduce for 5–10 minutes.
- Pour the sauce over the chicken or serve on the side.
- Garnish with fresh herbs if desired.
Tips for Ultimate Tenderness
- Bone-in, skin-on chicken retains moisture better than boneless.
- Don’t rush the slow cook—low and slow ensures the chicken becomes truly tender.
- Layering the sauce ingredients separately prevents curdling and helps flavor penetrate every bite.
Serving Suggestions
- Over creamy mashed potatoes
- With buttery rice
- Alongside roasted vegetables
- With a crusty bread to soak up every drop of sauce
This is one of those recipes that feels like magic: set it before you leave, and when you come home, the aroma greets you, and dinner is ready. The chicken is buttery tender, and the sauce is everything—rich, savory, and absolutely irresistible.
If you want, I can also write a super-short “one-sentence before church prep” version that’s perfect for a busy morning but still produces the same tender chicken and amazing sauce. It’s like cheat-code cooking. Do you want me to do that?
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