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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.

Slow Cooker/Instant Pot Rosemary Dijon Chicken (Low-Carb, Paleo/Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4 servings 1x


  • 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)


Slow Cooker

  1. Add chicken to the slow cooker.
  2. In a small bowl, mix together sauce ingredients. Pour sauce on top of the chicken.
  3. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add chicken (skin side down if using skin-on) and brown approximately 3-4 minutes per side.
  3. In a small bowl, mix together SAUCE ingredients. Pour sauce on top of chicken
  4. Close & seal vent. Select high pressure and set time for 13 minutes. Quick-release pressure.

Optional steps:

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.