Monday, October 17, 2011

Maple Mustard Chicken


  • 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.
Now that it's cold outside, I'll be turning to my friend, the crock pot, quite often. I loved how moist this chicken was! Although it seems like an odd flavor pairing, it was delicious!

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