Slow Cooker Rosemary Dijon Chicken

Slow cooker rosemary Dijon chicken is an easy recipe & healthy recipe that can be served any night of the week. Your preferred cut of chicken is slow cooked with a homemade rosemary, Dijon inspired sauce. The end result is tasty, falling off the bone chicken…all done with minimal hands-on time. Instructions to make this low-carb, paleo, and Whole30 compatible recipe in the Instant Pot are also included. 

Ingredients For Slow Cooker Rosemary Dijon Chicken

• Chicken (any cut)
• Dijon Mustard
• Dried Rosemary
• Chicken Broth
• Apple Cider Vinegar
• Garlic
• Salt & Pepper

How To Make Rosemary Dijon Chicken In The Crockpot

Slow Cooker

1. Season the chicken with salt & pepper and add it to the slow cooker.
2. In a small bowl, mix together sauce ingredients. Pour the sauce on top of the chicken.
3. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

1. If using skin-on chicken: Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add chicken the chicken, skin side down. Cook approximately 3 to 4 minutes per side or until the skin is crisp to your liking. If using skinless chicken, skip this step and add the chicken directly to the pot.
2. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of chicken
3. Close & seal vent. Select high pressure and set time for 13 minutes. When cooking time is complete, quick-release the pressure.

Rosemary Dijon Sauce

The star of this recipe is the homemade rosemary Dijon sauce. Mustard is one of my favorite condiments. I can live without ketchup but mustard on the other hand, I have stocked at all times. Dijon in particular. I find rosemary to be the perfect pairing with Dijon mustard. The sauce is light yet flavorful. You can use it on more than chicken, it is also good with seafood and vegetables. 

What Cut Of Chicken To Use

You can play around here. In general, I usually use dark meat because it’s less likely to overcook/dry out in the slow cooker or Instant Pot. This time I used bone-in, skin-on thighs and legs. Other options include all legs, all thighs, quarters, or boneless, skinless thighs or breasts.

Adding Potatoes

Make this slow cooker rosemary Dijon chicken more of a complete meal by adding potatoes or sweet potatoes to the recipe. Obviously the meal will no longer be low-carb but it will still be paleo & Whole30 compatible. If you adding potatoes, note that the food may not be fully submerged in the sauce when cooking starts. This is okay and do not worry, the food will still cook properly. 

Crisp The Chicken Skin

There are a couple optional steps you can make to this recipe after it is done cooking. First, broil the chicken to crisp the skin. If you use using skinless chicken or if you plan on removing the skin, do not worry about this step. If you use skin-on chicken like I did, remove the chicken from the appliance and place it in the oven under the broiler until it is crisp to your liking. 

FAQs & Tips

• If you decide to use white meat, you will need to adjust the cooking time so the meat does not overcook. Reduce the slow cooker cook time by an hour or so and don’t let it sit on the WARM setting.  For the Instant Pot, reduce the cooking time to 9 minutes. 
• Store leftovers in the refrigerator for up to 4 days. 
• I used a 6-quart slow cooker or Instant Pot for this recipe.

Chicken Recipes

• Balsamic Cranberry

• Mississippi

• Cacciatore

• Fajitas

• Honey Garlic

Slow Cooker Rosemary Dijon Chicken

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Slow cooker rosemary Dijon chicken is an easy recipe & healthy recipe that can be served any night of the week. Your preferred cut of chicken is slow cooked with a homemade rosemary, Dijon inspired sauce. The end result is tasty, falling off the bone chicken…all done with minimal hands-on time. Instructions to make this low-carb, paleo, and Whole30 compatible recipe in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds chicken, any cut
• salt & pepper to taste
• 1 tablespoon oil (for Instant Pot)

SAUCE

• 1 cup low-sodium chicken broth
• 1/2 cup Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried rosemary
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

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Instructions

Slow Cooker

1. Season the chicken with salt & pepper and add it to the slow cooker.
2. In a small bowl, mix together sauce ingredients. Pour the sauce on top of the chicken.
3. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

1. If using skin-on chicken: Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add chicken the chicken, skin side down. Cook approximately 3 to 4 minutes per side or until the skin is crisp to your liking. If using skinless chicken, skip this step and add the chicken directly to the pot.
2. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of chicken
3. Close & seal vent. Select high pressure and set time for 13 minutes. When cooking time is complete, quick-release the pressure.

Nutrition

• Serving Size:
• Calories: 131
• Sugar: 2 g
• Sodium: 82.4 mg
• Fat: 4.5 g
• Saturated Fat: 1 g
• Carbohydrates: 5.6 g
• Fiber: 1.3 g
• Protein: 16.6 g
• Cholesterol: 70 mg

You can use a small I used a 3.5-quart slow cooker or electric pressure cooker Instant Pot) for this recipe. 

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