- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup maple syrup
- 1/3 cup stone-ground mustard
- 2 tablespoons quick-cooking tapioca (I used corn starch)
- Hot cooked brown rice
- Place chicken in a 3-qt. slow cooker.
- In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.