Maple Dijon Chicken (Slow-Cooker)

I use my slow cooker a lot, especially on the days that I am working, as the last thing I want after a long day is to have to start cooking dinner.

This chicken dish may not look very pretty, but it was absolutely delicious!  The chicken is falling-apart tender after it’s long -slow cooking.

The maple syrup and Dijon mustard combine with the chicken juices to make a wonderful sauce that just begs to be poured over cauliflower “rice“.

The Dijon mustard in this recipe means that it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Maple Dijon Chicken

serves 4-6

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  • 1 whole chicken (aprox 4lb) cut into portions – Preferably organic/free-range/pastured
  • ½ cup Dijon mustard (we like a grainy one)
  • ¼ cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • sea salt and freshly ground black pepper

Place the chicken in the slow-cooker.  It is OK if you have to stack the pieces on top of each other.  Just get it all in there.

Mix the mustard, maple syrup, apple cider vinegar, rosemary and thyme together.  Pour this over the top of the chicken, trying to get it evenly distributed.

Season well with salt and pepper.

Cover the slow-cooker and cook on low for 8 hours.

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Serve with cauliflower-spinach “rice”.

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8 thoughts on “Maple Dijon Chicken (Slow-Cooker)

  1. Looks really good. Will try as soon as we purchase the chicken. I’m partial to crock pot cooking. I’ll receive all the recipes you give concerning crock pot cooking gladly! Thank you very much.

  2. Hi! I unfortunately don’t do well with chicken–what do you think about substitution in your culinary opinion for this recipe? I’d love to try it. Would turkey sections or Cornish game hen work? ~~Terri

    • I can’t see why it would not work with either of those substitutions. Cornish game hen’s might need less cooking time as they are typically smaller than regular chickens. This might be a good way of tenderizing and adding flavour to the tougher turkey joints as well. Give it a go and let me know how it works.

      • My husband brought home the breast of a turkey so that’s what I made the dish with! And it was a great hit! Thank you. Shortly before serving, I used forks and tongs to pull the meat off of the bone of the turkey–otherwise the breast meat wouldn’t have gotten the flavor–and then mixed the meat in with the sauce, a bit shredded like. (I didn’t worry about the skin coming off with the meat, and nobody said anything about it in there.) I will absolutely be making this again. We had a bit of leftovers, and I wish I had maybe made 1 and 1/2 times the sauce just to make sure the leftovers had sauce to keep them moist. Thank you for a new recipe that my whole family can eat and enjoy! (Kids 10, 8, and 5)–Terri

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