I have been giving my crockpot some serious loving these last few weeks. Everything goes into one pot and out comes dinner! When you live alone, cooking an extravagant meal for one isn’t very appealing. Most of the time the clean up takes just as long as the actual cooking. That might have something to do with my distaste for using the dishwasher, which I can even admit is strange. I find washing my dishes by hand to be very therapeutic. Just you, the dishes and some sudsy water. It gives me plenty of time to think about whatever I feel like. Normally I’m thinking about why I don’t just use the dishwasher like a normal person.
Along with being on a crockpot kick, I’ve been on a serious chicken kick. Chicken and crockpot just go hand in hand. I never realized how easy chicken is to cook in a crockpot. The biggest bonus is how moist the chicken always turns out! This recipe is not only very easy, but you most likely have most of the ingredients already in your fridge.
**Update: If you can’t find red jalapeños for the chili-garlic sauce, I made this recipe with green jalapeños and it was fantastic! It just changes the color of the sauce a little. You can cut the sauce recipe in half to have less leftover. This sauce is a fantastic spicy addition to any dish!
- 2 chicken breasts
- 1 tbls olive oil
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/3 cup chicken broth
- 2 tbls honey
- 1 1/2 tbls dijon mustard
- 1 1/2 tbls stone ground mustard
- 1/2 tbls paleo chili garlic sauce, here (you can half the recipe)
- Mix all ingredients except chicken in a small bowl.
- Place chicken in the bottom of the crockpot and pour sauce over it.
- Cook on low for 3 hours.
- Remove chicken and pour sauce into small sauce pot.
- Heat sauce over medium to a simmer for 10 minutes.
- Serve chicken with sauce on top.