Looking for a super easy SIBO-friendly dinner recipe? Or perhaps a recipe that you can make ahead on the weekend and pack for lunches? Well then this Honey Mustard Slow Cooker Chicken recipe might just have ended your search. Give it a try and let me know what you think! Serve it with my Low FODMAP Steamed Vegetables w/ Lemon Chive Butter to complete the meal. For those who need more carbohydrates, try pairing it with some fresh fruit, brown rice, or a small baked potato.
If you’re confused about where honey falls in regard to SIBO diets, FODMAPs, SCD, etc., check out my Sweet Basil Vinaigrette post where I discuss this topic.
Honey Mustard Slow Cooker Chicken (Low FODMAP, GF, DF, SCD)
Prep time
Cook time
Total time
Low FODMAP, Paleo, SCD, SIBO specific, SIBO diet, dairy-free, egg-free, soy-free, gluten-free
Author: Riley Wimminger
Recipe type: Main Event
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1-2 tablespoons dijon mustard (many brands are low FODMAP, just read ingredients to ensure no garlic or onion)
- 1 tablespoon lemon juice
- 2 tablespoons melted clover honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat slow cooker by turning it to high.
- Rinse chicken thighs and pat dry. Add to slow cooker.
- In a small bowl or jar, combine dijon mustard, lemon juice, melted honey, salt, and pepper. Stir.
- Pour sauce over chicken and give it a quick stir to coat chicken with sauce.
- Allow to cook on high for approximately 5-6 hours or until chicken has a golden brown color as seen in my photos.
Notes
This recipe pairs well with Low FODMAP Steamed Vegetables w/ Lemon Chive Butter
Nutrition Information
Serving size: 1 thigh Calories: 142kCal Fat: 3.5g Saturated fat: 0g Unsaturated fat: 0.4g Trans fat: 0g Carbohydrates: 10g Sugar: 9g Sodium: 287mg Fiber: 0.3g Protein: 16.4g Cholesterol: 70mg
Diana says
November 10, 2017 at 4:06 amThis looks yummy! But is the cook time 3 hours, or 4-5? Also, why preheat the slow cooker? Never heard of that before…
Riley says
November 10, 2017 at 3:33 pmGreat question! It prevents the amount of time that the chicken is sitting at room temperature in order to protect against food poisoning.
Riley says
November 10, 2017 at 3:38 pmOops- I only answered one of your questions! Good catch on the discrepancy! The cooking time will depend on your slow cooker. I can’t quite remember which one is the correct time per my slow cooker- I think what happened was that when I originally posted the recipe, I used the shorter cooking time, but then when I re-made it, it didn’t quite brown up as I wanted, so I kept it in longer and changed the recipe instructions to 5-6 hours. I would recommend checking it at 3 hours and then if it hasn’t browned, adding some more time.
Belinda says
December 13, 2017 at 12:15 pmHave you made this with chicken breasts before?
Riley says
December 19, 2017 at 11:36 amI have not. It should work- might not be quite as tender.
Paula says
March 10, 2018 at 8:16 pmI made this today with chicken breasts. 6 hours total, 2 on high, remaining time on low. From my experience chicken breasts are best cooked on low 4-5 hours… my chicken was a bit dried out, and I wasn’t surprised bc of length of time. Solution for dryness – served over a bed of rice with some of the chive butter poured over top to add back in moisture. Really yummy and hubby-approved. Side of veggies with chive lemon butter.
Thnx for a good meal!
Side note – Low FM meal? For me, it wasnt. My belly feels a little ‘tender’, a little bloated, I have very mild IBS, due to HUGE diet change last fall. Not sure if it’s the mustatd, honey, or chives (green parts only). I don’t know if the honey was a high FM one… My symptoms will subside by morning but if you are just starting out, this may not be an elimination stage meal for IBS-ers
Riley says
March 10, 2018 at 8:23 pmHi Paula,
Thanks for your feedback! I could imagine chicken breasts would be more sensitive to drying out than thighs since they have less fat on them- it sounds like your advice of 4-5 hours for breasts is a good solution! I’m glad your hubby approved 🙂
What veggies did you serve it with?
Sometimes a little tenderness is inevitable no matter what someone with IBS eats! But if you had symptoms despite being able to usually be symptom-free, than I would think honey would be the most likely culprit. You could try making them with maple syrup if that’s a sweetener you tolerate better? Sometimes if there is yeast overgrowth present, even small amounts of any sweeteners can cause abdominal tenderness.
karin says
December 19, 2017 at 3:29 pmI’m going to make this in oven , do you have any suggestions? Of course Ill reduce the time in oven.
Riley says
December 21, 2017 at 11:13 amGreat idea! I would say as long as you whisk the honey mustard sauce really well before brushing on the chicken, you should be fine! Perhaps you could also try covering the baking dish with tin foil to keep some of the moisture in and prevent it from drying out.
Nancy says
January 9, 2018 at 8:32 pmWait, I thought honey was high fodmap?
Riley says
January 10, 2018 at 11:51 amIt’s an area of debate! Monash University lists it as high FODMAP, but Dr. Allison Siebecker (also known as the SIBO queen!) looked into the topic in detail before making her SIBO Food Guide and came to the conclusion that certain types of honey (such as clover honey) have a favorable glucose-fructose ratio and therefore would be considered low FODMAP. Personally, I find that clients with digestive issues tolerate it as long as they are using in moderation.