Place the chicken in a bowl and season with 2 teaspoons salt and 1 teaspoon black pepper.

Add the onion, carrots, celery, and potatoes to the bottom of a 6-quart slow cooker. Season with a pinch of salt and pepper to taste.

Combine the chicken broth, Dijon mustard, honey, and whole-grain mustard in a glass measuring cup and whisk until smooth.

Pour the sauce over the vegetables.

Arrange the chicken drumsticks on top of the vegetables. Place the lid on the slow cooker. Cook on high heat for 3–4 hours or low heat for 5–6 hours until the chicken is very tender.

Turn on the broiler. Line a baking sheet with foil. Carefully remove the chicken from the slow cooker and arrange the drumsticks in an even layer on the baking sheet. Drizzle with 2 teaspoons of olive oil.

Transfer the baking sheet to the broiler for 2–3 minutes or until the chicken skin is browned and crisp. Remove from the oven and set aside.

Taste the broth and add the dill, lemon juice, and sumac. Let stand for 5 minutes.

Pour the broth and vegetables into a deep serving platter. Arrange the drumsticks on top, and serve with more dill scattered over the chicken. Enjoy!