Garlic and Dijon Slow Cooker Chicken

If you have around 4 hours and 10 minutes to spend in the kitchen, Garlic and Dijon Slow Cooker Chicken might be a great gluten free and ketogenic recipe to try. This recipe serves 4 and costs $2.36 per serving. One serving contains 648 calories, 48g of protein, and 43g of fat. A mixture of garlic cloves, celery stalks, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people made this recipe, and 269 would say it hit the spot. It works well as a main course. It is brought to you by Baked by Rachel. Overall, this recipe earns a spectacular spoonacular score of 90%. Try Slow Cooker Honey Dijon Chicken Over Garlic Pasta, 365 Days of Slow Cooking: for Slow Cooker Honey Dijon Chicken and Mushrooms, and Dijon Chicken Slow Cooker – 7 Points for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

5 carrots

4 celery stalks

3 Tbsp Dijon mustard

5 garlic cloves, divided

1/2 tsp ground black pepper

1 lemon

1 medium onion

1/2 tsp salt

2 Tbsp unsalted butter, softened

1: 4.5lb whole chicken

Equipment:

slow cooker

bowl

kitchen twine

broiler

aluminum foil

oven

frying pan

Cooking instruction summary:

Create a bed of carrots and celery stalks in the bottom of the slow cooker bowl. Prepare chicken: remove neck and giblets, discard. Rinse inside and out well, pat dry. Sprinkle inside with salt and pepper. Add a quartered lemon, onion and 3 smashed cloves of garlic. Tie legs together with kitchen twine. Place chicken on a bed of carrots and lettuce. In a small bowl, mix together softened butter, Dijon mustard, 2 cloves garlic minced, salt and pepper. Cover the outside of the chicken and under skin with the Dijon paste. Place chicken in slow cooker, cover and cook on high for 4 hours. Carefully transfer to a broiler safe pan. Broil for 5-8 minutes or until sufficiently browned, but not burnt. Check temperature of breast meat to ensure it reaches at least 165 degrees. If needed, cover chicken with foil, reduce oven temperature to 350 degrees and continue cooking until internal temperature rises. Allow chicken to rest for 5-10 minutes before carving. Enjoy immediately or store in a covered container, chilled for up to several days.

 

Step by step:


1. Create a bed of carrots and celery stalks in the bottom of the slow cooker bowl. Prepare chicken: remove neck and giblets, discard. Rinse inside and out well, pat dry. Sprinkle inside with salt and pepper.

2. Add a quartered lemon, onion and 3 smashed cloves of garlic. Tie legs together with kitchen twine.

3. Place chicken on a bed of carrots and lettuce. In a small bowl, mix together softened butter, Dijon mustard, 2 cloves garlic minced, salt and pepper. Cover the outside of the chicken and under skin with the Dijon paste.

4. Place chicken in slow cooker, cover and cook on high for 4 hours. Carefully transfer to a broiler safe pan. Broil for 5-8 minutes or until sufficiently browned, but not burnt. Check temperature of breast meat to ensure it reaches at least 165 degrees. If needed, cover chicken with foil, reduce oven temperature to 350 degrees and continue cooking until internal temperature rises. Allow chicken to rest for 5-10 minutes before carving. Enjoy immediately or store in a covered container, chilled for up to several days.


Nutrition Information:

Quickview
642k Calories
47g Protein
43g Total Fat
14g Carbs
22% Health Score
Limit These
Calories
642k
32%

Fat
43g
67%

  Saturated Fat
14g
89%

Carbohydrates
14g
5%

  Sugar
5g
6%

Cholesterol
198mg
66%

Sodium
648mg
28%

Get Enough Of These
Protein
47g
95%

Vitamin A
13292IU
266%

Vitamin B3
17mg
88%

Selenium
39µg
57%

Vitamin B6
1mg
54%

Phosphorus
419mg
42%

Vitamin C
26mg
32%

Vitamin B5
2mg
26%

Zinc
3mg
24%

Potassium
830mg
24%

Vitamin B2
0.36mg
21%

Vitamin B1
0.27mg
18%

Magnesium
70mg
18%

Manganese
0.35mg
17%

Iron
2mg
16%

Fiber
3g
16%

Vitamin K
16µg
15%

Vitamin B12
0.77µg
13%

Vitamin E
1mg
10%

Folate
39µg
10%

Copper
0.2mg
10%

Calcium
83mg
8%

Vitamin D
0.6µg
4%

covered percent of daily need
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Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

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