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Sweet & Spicy Slow Cooker Jezebel Chicken with Pineapple-Mustard Glaze

This set-it-and-forget-it Jezebel chicken transforms humble chicken breasts into a succulent, sweet-and-spicy masterpiece. Bathed in a classic Southern Jezebel sauce combining pineapple preserves, zesty mustard, and horseradish, the meat slowly simmers to tender perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine Fusion, Southern American
Servings 6 servings
Calories 425 kcal

Equipment

  • 4-6 quart slow cooker
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk
  • Meat thermometer

Ingredients
  

Protein

  • 6 whole Chicken breasts boneless, skinless (2-2.5 lbs) [900g-1.13kg]

Condiments

  • 18 oz Pineapple preserves [510g]
  • 1/4 cup Prepared horseradish [60ml]
  • 1/4 cup Dijon mustard [60ml]
  • 2 tablespoons Apple cider vinegar [30ml]

Baking & Spices

  • 1 teaspoon Kosher salt [6g]
  • 1/2 teaspoon Garlic powder [2.5g]
  • 1 teaspoon Black pepper cracked [5g]

Instructions
 

Prepare the Sauce

  • In a medium bowl, whisk together pineapple preserves, horseradish, Dijon mustard, apple cider vinegar, and black pepper until well combined.

Cook the Chicken

  • Season chicken breasts evenly with salt and garlic powder.
  • Place chicken in slow cooker and pour Jezebel sauce over top.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until internal temperature reaches 165°F (74°C).
  • Remove chicken and let rest 5 minutes before serving.
  • If desired, transfer sauce to saucepan and simmer 5-10 minutes to reduce.

Notes

For spicier version, increase horseradish to 1/3 cup. Make ahead: Prepare sauce up to 3 days in advance. Freezes well for up to 3 months. Great with rice, mashed potatoes, or roasted vegetables. Can substitute apricot preserves for pineapple.
Keyword Easy Dinner, Slow Cooker Chicken, Southern Recipe, Sweet and Spicy