Paleo Spicy Mustard Crockpot Chicken


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 Spicy Mustard Crockpot Chicken | Plaid & Paleo

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!

Spicy Mustard Crockpot Chicken | Plaid & Paleo
Paleo Spicy Mustard Crockpot Chicken

Ingredients

  • 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)

Directions

  1. Mix all ingredients except chicken in a small bowl.
  2. Place chicken in the bottom of the crockpot and pour sauce over it.
  3. Cook on low for 3 hours.
  4. Remove chicken and pour sauce into small sauce pot.
  5. Heat sauce over medium to a simmer for 10 minutes.
  6. Serve chicken with sauce on top.
http://www.plaidandpaleo.com/2013/10/paleo-spicy-mustard-crockpot-chicken.html
Enjoy!
x vanessa

62 comments

        • vanessa says:

          I’ve tried it with medium chicken breasts and 1 lbs of chicken thighs, and it always comes out done. I know it seems like such little time when most crockpot recipes cook for 6+ hours!

  1. Jason says:

    I am new to Paleo and your site and this was REE-DIC-U-LOUSLY good! This recipe was delicious and super easy. The chili garlic sauce is on point as well! +1 from me fo’ sho’!

  2. Elizabeth says:

    I had to make a lot of substitutions when I made this recipe because I didnt want to go to the store, but it still turned out great! So I think that people reading this blog wont need to be afraid of making adjustments for what they have in their kitchen at the time. I used chicken thighs, yellow and horseradish mustard and Sambal Oelek (non garlic) chili paste and it still turned out really good

  3. Sara says:

    I made this over the weekend for my husband and it was so simple. I loved the simple easy ingredients. Next time, I am going to reduce the time in the crock pot because the chicken came out a little dry, but the sauce was SO delicious. My husband and I loved it!

  4. erica says:

    This was so delicious! I made it without the Paleo Chili Garlic Sauce because I was in a rush and using ingredients I had in the house and it was amazing! so tender and full of flavor

  5. Francis says:

    The low setting on my crock-pot doesn’t make it seem like it’ll be done in 3 hours. Anyone ever try it on high?

    • vanessa says:

      I’ve tried this recipe with fairly thick chicken breasts and chicken thighs, and it always is done in three hours. If you are worried about it not being done, try 3-1/2 hours. I’m worried cooking it on high would dry up all the sauce.

      • Marcus says:

        I tried this recipe and the same situation with my crock pot low setting. After 3hrs and 10min the breasts are still raw inside. Also pointing out the low setting on my crock pot has tow settings: 8 hours and 10 hours. So im just going to cook it but it may dry out we will see

        • vanessa says:

          Hi Marcus,
          I am so sorry it was still raw. There are a couple things that might have contributed. If you used huge chicken breast, it might need to cook for 4 hours. Also if you are at a different altitude, it can affect cooking times. I am only about 1,201 feet above sea level. Finally I have actually never come across a crockpot with those two settings. What brand do you have? I might be able to do a little research and see if that brand has different cooking times!

    • vanessa says:

      I’ve served it with roasted sweet potatoes and also a spinach salad with a honey dijon dressing that pairs well with the mustards in the chicken sauce! Roasted brussel sprouts are always a go-to for me too!

  6. Elizabeth Kydd says:

    Very delicious…I didn’t pour the sauce over the chicken we used it as a dipping sauce. Will definitely make this over and over.

  7. Shelsea Turner says:

    I made this last night and I was seriously impressed! I was very pressed for time so I made the sauce in the little time frame of my lunch break from work. When I made the sauce (I made a triple batch) I was honestly scared that this would be a disaster. It did not look good. When I got home, the smell was terrifying and I was nervous that I’d ruined dinner. But the family LOVED it, even my daughter who eats like a bird ate an entire breast! It came out perfect and even looked great. I didn’t make the Paleo Chili Sauce, instead I added a splash of Sherry Wine Vinegar, a little dime size amount of some Siracha, and some chili powder. The fact that I got it put together on my lunch break, means if I was making this the night before it would be a breeze. Highly recommended. Will make again. I guess I’m still getting used to the smell of and experience of cooking with ground mustard.

  8. Oh Dee says:

    WIN! I made this, with extra honey, mustard and garlic and without ANY jalapeños, for an 82 y/o who dislikes hot flavored… She says it’s the best chicken she’s ever had! Thank You, Thank You, Thank You :D

  9. tiffgurl says:

    I made this today and it was delicious. Turned the crockpot on an hour before I left for CrossFit and it was ready and waiting when I got home. I substituted sri-racha and extra garlic powder today because I didn’t have the jalapenos. It was still very good. I will make it with the chili-garlic next time. I’ll probably make at least a double batch or more, I suspect I’m going to want that around as a staple as well. Thanks for your blog. I’m looking forward to trying more of the recipes!

  10. Andrev says:

    With over a thousand reviews, mine is not necessary, but yet I want to share that we loved it! I used 2 1/2 pounds of chicken and doubled the sauce. We like alot of sauce over the rice. I cut back on the crushed red pepper because several reviewers felt it was too spicy for kids but we love spicy dishes and the entire family agrees that we should have left all of the crushed pepper in. I also doubled the garlic because—I always double the garlic–we Loooove garlic! I also added cornstarch to the sauce for thickening. I definitely will be fixing this dish again.

  11. Demi says:

    Hello, found this recipe through Keeper of the Home. I wondered if I should halve or leave out the chili garlic sauce when serving to kids. Thanks!

    • vanessa says:

      Hi Demi,

      It is a matter of preference. I’ve had readers use the chili garlic sauce with kids but I have had a bunch leave it out and say it still tastes great!

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