Slow Cooker Rosemary Dijon Chicken

Slow cooker rosemary Dijon chicken is an easy and healthy recipe that’s packed with flavor. Your preferred cut of chicken slow cooks in a homemade rosemary-Dijon sauce. The end result is impressive, falling off the bone chicken made with minimal effort. Instructions to make rosemary Dijon chicken 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 on HIGH 2 to 3 hours or LOW 4 to 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 Instant 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.

Why You Will Love This Recipe

• Easy slow cooker meal – Minimal prep, hands-off cooking
• Bold, balanced flavor – Dijon pairs well with the aromatic rosemary
• Simple ingredients – Pantry-friendly using simple ingredients 
• Versatile – Works with any cut of chicken
• Great for meal prep – Reheats well
• Healthy – Naturally low-carb, paleo, Whole30, and gluten-free

FAQs & Tips

What cut of chicken should you use?

In general, I usually use dark meat because it’s less likely to overcook in the slow cooker. What you see in the picture is bone-in, skin-on thighs and legs. Other options include all legs, all thighs, quarters, or boneless, skinless thighs or breasts. If you use chicken breasts, you may have to reduce the cooking time depending on how big the chicken is.

Can you add potatoes?

Sure. You can make this rosemary Dijon chicken recipe more of a complete meal by adding potatoes or sweet potatoes. If you add 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. 

Will the skin be crispy?

Unfortunately no. If you cook this rosemary Dijon chicken in the slow cooker, the end result will not be crispy skin. To crisp the skin remove the chicken from the slow cooker and place it on a baking sheet in the oven under the broiler for 3 to 5 minutes. 

How do you store leftovers?

Store leftover crockpot rosemary Dijon chicken in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

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• Honey Garlic

Slow Cooker Rosemary Dijon Chicken

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Slow cooker rosemary Dijon chicken is an easy and healthy recipe that’s packed with flavor. Your preferred cut of chicken slow cooks in a homemade rosemary-Dijon sauce. The end result is impressive, falling off the bone chicken made with minimal effort. Instructions to make rosemary Dijon chicken 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
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Keto, Low-Carb, Paleo, Whole30

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 on HIGH 2 to 3 hours or LOW 4 to 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 Instant 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

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