Spicy Mustard Chicken

Crock-pot cooking is one of those things I wish I had figured out earlier. It is so simple AND it honestly makes the juiciest, most delicious meals!  

The recipe below is one of our many quick and easy crock-pot, paleo recipes. The recipe can be modified for more or less spice and doubled or even triple for a larger batch of chicken. 

P.S. This was the chicken served at our opening event at the beginning of August.

Paleo Spicy Mustard Crockpot Chicken

 http://www.plaidandpaleo.com/2013/10/paleo-spicy-mustard-crockpot-chicken.html

http://www.plaidandpaleo.com/2013/10/paleo-spicy-mustard-crockpot-chicken.html

Ingredients

•    2 chicken breasts
•    1 tbls olive oil
•    1/2 tsp garlic powder
•    1/4 tsp sea salt
•    1/4 tsp pepper
•    1/3 cup chicken broth
•    2 tbls honey
•    1 1/2 tbls dijon mustard
•    1 1/2 tbls stone ground mustard
•    1/2 tbls paleo chili garlic sauce *recipe listed below 

 (*For the Chili Garlic Sauce: If you are not strict paleo, I generally use a mixture Sriracha and Chili Garlic Sauce from the Asian Market)

Directions

Mix all ingredients except chicken in a small bowl Then place chicken in the bottom of the crockpot and pour sauce over it. Cook on low for 3 hours. Remove chicken and pour sauce into small sauce pot. Heat sauce over medium to a simmer for 10 minutes. Serve chicken with sauce on top.

Chili Garlic Sauce

Ingredients

•    8 red jalapeños
•    2 garlic cloves
•    1/2 tsp sea salt
•    2 Tbls rice vinegar
•    1 Tbls coconut sugar

Directions

Cut four jalapeños into chunks and throw into blender. Deseed and devein remaining four jalapeños and place into blender. Add remaining ingredients to blender. Mix until well combined but not liquid. Store in an airtight container for up to two weeks in the fridge. 

 

 

 

Thank you to Plaid and Paleo for an amazing recipe!

Check out:

 http://www.plaidandpaleo.com/