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
- 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.
Serve with cauliflower-spinach “rice”.