{VIDEO} 5-Ingredient Slow Cooker Honey Mustard Chicken (Paleo)

There are only 5 ingredients in this honey mustard chicken recipe. Make this easy chicken recipe in your slow cooker or Instant Pot.

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Updated 2019 with Instant Pot instructions

I love spicy food and honey mustard is one of my favorite combos so it’s no surprise this chicken recipe was an instant favorite. Whenever I’m not feeling creative or just don’t want to put too much effort into a meal, this is my go-to. It’s easy and can be paired with pretty much any side dish you want. I like to serve it with rice (regular or cauliflower) and a nice simple salad.

What Type of Chicken To Use

I like to shred this chicken so I use boneless, skinless chicken breasts. Since this recipe uses chicken breasts, this is not a recipe that can sit in your slow cooker on the WARM setting for a long period of time. Doing so will dry your chicken out. After this is done cooking, I suggest you turn off the appliance, take the chicken out to shred it, and place it back in the slow cooker or pressure cooker with the heat off. It will still stay warm if you put the lid back on.

remove cooked chicken and shred

Yes, you can use a different cut of chicken. As with the majority of my recipes you can swap in your preferred cut of chicken. When I’m not shredding the chicken in this recipe, I like to use chicken legs or bone-in, skin-on chicken thighs. In general dark meat works better in the slow cooker because it’s less likely to dry out. Regardless of the cut of chicken you use, when it’s done cooking the chicken should be so tender it’s falling apart.

add chicken back into the sauce

Other honey recipes you might enjoy:

5-Ingredient Slow Cooker Honey-Mustard Chicken Wings (Paleo)

Slow Cooker/Instant Pot Honey-Garlic Chicken & Potatoes

Slow Cooker Chicken with Apples & Honey (Paleo)

Add The Spicy

Use your preferred hot sauce whether it be sriracha, hot sauce, tabasco sauce, etc. I tend to use sriracha with this recipe. How spicy do you like your food? I like spicy so I use 1/4 cup. If you like just a little bit of spicy, start with 2 tbsp of sriracha and move up from there. I encourage you to taste your sauce before you pour it into the slow cooker or pressure cooker (Instant Pot) and tweak it at-will. If you don’t like spicy food at all, simply omit the sriracha all together. You’ll have honey mustard chicken rather than spicy honey mustard chicken.

Using A Slurry To Thicken The Sauce

A slurry is a combination of starch and cold water mixed together to thicken soups, sauces, and gravies. A variety of starches can be used as a slurry including arrowroot starch, cornstarch, and flour. You will want to find one that fits your dietary needs. My go-to slurry thickener is water and arrowroot starch/flour which uses a 2:1 ration. For my arrowroot starch slurry I whisked together 1/4 cup of water and 2 tbsp arrowroot starch. If you want a thicker sauce, add more slurry.

here’s the recipe made with chicken legs

When cooking this in the slow cooker, you do not need to add the water. The pressure cooker needs it to pressure but the slow cooker does not. It might not look like there’s enough sauce when it first starts cooking in the slow cooker.  Trust me, it’s plenty of sauce.

Instant Pot Spicy Honey Mustard Chicken VIDEO:

{VIDEO} 5-Ingredient Slow Cooker/Instant Pot Spicy Honey Mustard Chicken (Paleo)

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• Author: Fit SlowCooker Queen
• Prep Time: 5 mins
• Cook Time: 3 hours
• Total Time: 3 hours 5 mins
• Yield: 4 servings 1x

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Ingredients

Scale 1x2x3x

• 4 large boneless, skinless chicken breasts (approximately 2 pounds)

Sauce:

• 1/2 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup sriracha or hot sauce
• 1/2 cup water for pressure cooker

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Instructions

Slow Cooker

1. Add chicken to the slow cooker.
2. In a medium size bowl, mix together honey, Dijon, and sriracha. Pour into the slow cooker and toss gently to ensure all the chicken is coated.
3. Cook HIGH 2-3 or LOW 5-6.
4. Remove chicken from slow cooker. Shred chicken and then stir the chicken back into the sauce.

Instant Pot

1. Pour 1/2 cup of water into the pressure cooker. Add chicken.
2. In a medium size bowl, mix together honey, Dijon, and sriracha. Pour into the pressure cooker and toss gently to ensure all the chicken is coated.
3. Close and seal vent. Select manual setting and set time for 10 minutes (20 minutes for frozen). Quick-release pressure when cook time is completed.
4. Remove chicken from pressure cooker. Shred chicken and then stir the chicken back into the sauce.

Notes

To thicken the sauce: after you remove the chicken from the slow cooker or pressure cooker, stir your preferred *slurry thickener into the sauce. Cook sauce on the WARM setting, stirring occasionally, for a few minutes or until the sauce has thickened to your liking. Add chicken back in to the appliance.

*see blog post

If you’re strict paleo, there are a few paleo sriracha recipes on pinterest. Or you can buy a bottle online. I used a  6-quart slow cooker or Instant Pot for this recipe.

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