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Maple Mustard Chicken Recipe

Maple Mustard Chicken Recipe photo by Taste of Home

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This recipe is one of my husband's favorites. It only calls for four ingredients, and we try to have them on hand all the time for a delicious and cozy dinner anytime! —Jennifer Seidel, Midland, Michigan

This recipe is:

Diabetic Friendly

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Maple Mustard Chicken Recipe

Prep: 5 min. Cook: 3 hours

Yield: 6 Servings

5 180 185

Ingredients

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
Hot cooked brown rice

Directions

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 tender. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with 3 tablespoons sauce (calculated without rice) equals 289 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 296 mg sodium, 24 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

Originally published as Maple Mustard Chicken in Simple & Delicious September/October 2009, p54

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Reviews for Maple Mustard Chicken

Maple Mustard Chicken

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(11-19) of 19 reviews

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Reviewed on Oct. 03, 2011 by farfennoodle

Stone ground mustard is mustard - just grainer and more robust. You can find it wherever mustard is sold. We tried this recipe this weekend and really liked it. I think the leftovers will be even better. I followed the recipe exactly except used corn starch as others suggested because I had it on hand.

Reviewed on Sep. 29, 2011 by qrqthch3

I am anxious to make this but What is stone ground mustard?

Reviewed on May. 24, 2011 by azalia78

Wow! What a surprise! Not too sweet, just right. I love it! & I'm sure my family will. Serving it tonight.

Reviewed on Oct. 22, 2010 by celette

Made this for my first dinner party ever. So nice to get the main dish in the pot so that I can run around dealing with everything else. Everyone loved it. They were really surprised how moist the slow-cooker chicken was.

I also used cornstarch instead of tapioca.

Reviewed on Oct. 14, 2010 by angelasandoval

This is OMG Delicious!...a new family favorite! Instead of the tapioca (which I didn't have on hand) I thickened the sauce by stirring into liquid in slow cooker (after removing cooked chicken) 1 1/2 T. cornstarch dissolved in 1 1/2 T. cold water.

Reviewed on Oct. 05, 2010 by MamaBear455

This is the simplest recipe ever. Used sugar free maple syrup rather than regular. Served it with mashed potatoes rather than rice. Still excellent. Will be a frequent part of our diet now. mf

Reviewed on Oct. 04, 2010 by Kazpel

This is one of the best recipes ever. The chicken is so moist and tender. Anytime I make it, someone asks for the recipe.

Reviewed on Feb. 19, 2010 by DeDee Hicks

This recipe is very easy to make and the taste is very good. I served it with fried rice with julienned carrots and broccoli flowerettes.

Reviewed on Jan. 30, 2010 by nikita1

This recipe is the ultimate in simplicity and taste. I have made it every week since finding the recipe on line. Thank you for sharing it with all of us. nd

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