- 8–10 skin-on chicken drumsticks (about 2 lbs. depending on their size)
- 1 Tbsp. ghee (or avocado oil for dairy-free), divided
- 3 Tbsp. Tessemae’s Dijon Mustard
- 3/4 cup bone broth (homemade or store-bought)
- 2–3 dates, pitted and finely chopped
- 1 tsp. ground cumin
- 1½ tsp. dried thyme
- 1/2 tsp. paprika (smoked or sweet)
- Salt & pepper to taste
- In a large skillet or Dutch oven over medium-high, add 1/2 Tbsp. ghee or avocado oil. When the oil is hot, add chicken legs and cook 3-4 minutes on each side until lightly browned. Remove chicken and place in the bottom of the slow cooker. Repeat with remaining chicken.
- To make the sauce, add Dijon mustard through black pepper (i.e. Dijon mustard, broth, dates, cumin, thyme, paprika, salt & black pepper) in a small bowl and whisk to combine. Alternatively, you can blend the sauce in a blender.
- Pour sauce over chicken in the slow cooker and toss chicken to coat each piece with sauce. Place lid on slow cooker and set to LOW heat. Cook 5 hours or until chicken is cooked through.
- Remove chicken to a plate to keep warm. Strain remaining sauce through a fine mesh strainer into a small saucepan over medium-high heat.
- Bring sauce to a boil and reduce heat slightly to produce an aggressive simmer/low boil for 5-10 minutes or until slightly thickened. Taste and season with salt and pepper to taste.
- You may further thicken the sauce with a bit of arrowroot starch mixed with cold water if desired (how much you need will depend on how much liquid you have).
- Serve chicken with sauce.
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- Serving Size: 2 legs + 3 Tbsp. sauce
- Calories: 304
- Sugar: 6g
- Sodium: 375mg
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g