A homemade rosemary Dijon sauce cooks on top of your favorite cut of chicken in this easy low-carb, paleo, and whole30 slow cooker or electric pressure cooker recipe.
Updated 2019 with Instant Pot instructions
Mustard is one of my favorite condiments. I could live without ketchup, I rarely use it. Mustard on the other hand, I have stocked at all times. Dijon in particular, I usually have more than one bottle in the house. I use it that much. I find rosemary to be the perfect pairing with Dijon mustard. Here, they’re used together to make a light sauce. Like a lot of my recipes, this is all about the homemade sauce.
This rosemary Dijon sauce is light yet flavorful. You can use it on more than chicken, it’s also good with seafood and vegetables. I used two forms of Dijon here – grainy for the low-carb version and regular Dijon for the version with sweet potatoes. They both came out tasting the same in my opinion.
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.
If you decide to use boneless, skinless breasts or any white meat for that matter, reduce the slow cooker cook time by an hour or so and don’t let it sit on the WARM setting. Why? Because white meat over-cooks and dries out fairly quickly in the slow cooker.
Adding Starch (not low-carb)
Yes, you can add potatoes or sweet potatoes to this recipe. Obviously the recipe will no longer be low-carb but it will still be paleo/whole30. What you see in the pics are white sweet potatoes. Yes they exist. Most people think of orange flesh-colored yams when they hear sweet potatoes but in fact sweet potatoes come in many colors including white and purple.
You can use potatoes rather than sweet potatoes if you want. Waxy potatoes like yellow or red are personal favorites. If you’re adding potatoes, the sauce won’t cover the food completely. This is okay and don’t worry, it will cook down.
After it’s Done
There are a couple optional steps you can make to this recipe after it’s done cooking. First is to broil the chicken to crisp the skin. If you’re using boneless, skinless chicken or if you plan on removing the skin, don’t worry about this step. If you’re using skin-on chicken like I did, you can remove the chicken and BROIL if until it’s crisp. Be careful removing the chicken as it should be falling off the bone tender. Place the chicken on a baking sheet. I line mine with foil to minimize clean up but that’s just me. Broil the chicken for approximately 3-5 minutes or until the chicken is crisp to your liking.
Second is to up the sauce. I like to do this while the chicken is broiling. I used an arrowroot flour slurry of arrowroot and water to slightly thicken my sauce. I say slightly because I didn’t use too much because I wanted a light sauce rather than a gravy for the chicken. You can make your slurry as thick as you want. If you’re using arrowroot flour/starch, use a 2:1 water/starch ratio. I used 2 tbsp of water mixed with 1 tbsp flour. Pour the sauce over the chicken right before serving. Both of these are optional steps whether you’re using the slow cooker or pressure cooker. Optional but recommended.
- 2 lbs chicken
- 2 tsp oil (for IP)
- 1 tbsp arrowroot flour + 2 tbsp water (optional)
- 3 tbsp Dijon mustard
- 2 tsp dried rosemary
- 1 garlic clove, minced
- 1 tbsp apple cider vinegar
- 1/2 cup low-sodium chicken broth (1 cup for IP)
- Add chicken to the slow cooker.
- In a small bowl, mix together sauce ingredients. Pour sauce on top of the chicken.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add chicken (skin side down if using skin-on) and brown approximately 3-4 minutes per side.
- In a small bowl, mix together SAUCE ingredients. Pour sauce on top of chicken
- Close & seal vent. Select high pressure and set time for 13 minutes. Quick-release pressure.
1 Remove chicken from slow cooker or pressure cooker. Place chicken on baking sheet and BROIL until skin is crisp to your liking.
2 Mix together 1 tbsp arrrowroot flour (or your preferred thickener) and 2 tbsp water. Pour slurry into the pot. Stir to mix well. Cover and cook on WARM approx 5 minutes. *Use more slurry if you want a thicker sauce.
The only thing missing with this recipe is some greens. Throw some veggies in there! Green beans, asparagus, zucchini are all good choices.
You can use a small I used a 3.5-quart slow cooker or electric pressure cooker Instant Pot) for this recipe. If you add potatoes or double the recipe to feed a larger crowd, you’ll need to use a larger 6-quart slow cooker or Instant Pot.
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