Spicy honey mustard. All my favorites together. There are only 5 ingredients in this easy, healthy, and paleo slow cooker recipe.
I love spicy food. So for my 1st slow cooker honey-mustard recipe, I knew I wanted to add some heat. I couldn’t have the ingredients just be honey and mustard so I added sriracha. But that’s the only other ingredient in the sauce. Along with the chicken and onion, that’s makes 5 ingredients…that’s it. This recipe is all about the honey though. It was sparked because I received 3 large 3 lb jars of honey from The Valley Hive. I’ve talked about them before. I’ve even shown you my 5 gallon bucket of honey I got from them a couple of years ago. I finished that one so I was ready for some more. When I saw their avocado honey I almost fainted. Say what?!? It’s AMAZING.
As with the majority of my recipes you can pretty much use your preferred cut of chicken. Personally I think dark meat work best hence why I used legs this time but really any cut will do. If you use white meat, lower the cook time by 30 minutes or so since it’s more likely to dry out. Regardless of the cut, you’ll know it’s done when the meat is falling apart.
How spicy do you like your food? If not really then start with 2 tbsp of sriracha and move up from there. Taste your sauce before you pour it into the slow cooker!
- 2 lbs chicken
- 1 medium onion, sliced
- ½ cup honey
- ½ cup Dijon mustard
- ¼ cup sriracha
- Add chicken and onion to the slow cooker.
- In a medium size bowl, mix together sauce ingredients.
- Pour sauce into the slow cooker ensuring all the ingredients are wet.
- Cook HIGH 2-3 or LOW 5-6.
For the paleo sticklers, there are a few paleo sriracha recipes on pinterest. Or you can buy a bottle online.
I was compensated with honey from The Valley Hive but all opinions and recipes are my own. This also contains affiliate links. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.