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:

Equipment:

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:

covered percent of daily need