Favour Paleo spicy mustard crockpot chicken Recipes

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Paleo spicy mustard crockpot chicken. Mix all ingredients except chicken in a small bowl. Place chicken in the bottom of the crockpot and pour sauce over it. Remove chicken and pour sauce into small sauce pot.

Paleo spicy mustard crockpot chicken Pour into the slow cooker and toss gently to ensure all the chicken is coated. Shred chicken and then stir the chicken back into the sauce. Mix all ingredients except chicken in a small bowl. You can cook Paleo spicy mustard crockpot chicken using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Paleo spicy mustard crockpot chicken

  1. It's 2 of chicken breast.
  2. It's 1 tbsp of Olive oil.
  3. You need 1/2 tsp of garlic powder.
  4. Prepare 1/4 tsp of sea salt.
  5. Prepare 1/4 tsp of pepper.
  6. Prepare 1/3 cup of chicken broth.
  7. Prepare 2 tbsp of honey.
  8. Prepare 1 1/2 tbsp of Dijon mustard.
  9. Prepare 1 1/2 tbsp of stone ground mustard.
  10. Prepare 2 tbsp of sriracha sauce.

Place chicken in the bottom of the crockpot and pour sauce over it. Remove chicken and pour sauce into small sauce pot. Serve chicken with sauce on top. Paleo Spicy Mustard Chicken Slow Cooker Recipe

Paleo spicy mustard crockpot chicken step by step

  1. Mix all ingredients except chicken in a small bowl..
  2. Place chicken in the bottom of the crockpot and pour sauce over it..
  3. Cook on low for 1 1/2 hours. (Depend of chicken breast's size).
  4. Remove chicken and pour sauce into small sauce pot..
  5. Heat sauce over medium to a simmer for 10 minutes..
  6. Serve chicken with sauce on top..
  7. I made rice with veggies as a side dish but you can pick your own side dish..

Healthy Ever After Ingredients: chicken breasts, uncooked turkey sausage links, yellow onion, frozen peppers & onions, olive oil, canned diced tomatoes, canned tomato sauce, balsamic vinegar, chicken broth, garlic, Italian seasoning, garlic powder, salt, pepper, spaghetti squash. Ginger Chicken with Broccoli Heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, and thyme to the pot. Stir in half a teaspoon of salt and cover. Add the chicken stock and bring to a simmer.