- 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
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.
Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.
Reviews for Maple Mustard Chicken
"Simple to prepare and cook. Husband loved it. I put it over yellow rice and it was delicious! I might add more Stone Ground Mustard for a more spicy taste. Otherwise this is a keeper!"
"I made this, although it didn't sound too appetizing, I thought I might be surprised and like it. Well, I should have gone with my first instinct... We couldn't eat it."
"Lacked flavor I thought"
"The combination of maple and chicken did not taste good. My family was very disappointed."
"Easy and tasty. I may try it in the oven next time, since other reviewers seemed to prefer it."
"Made this last night, and although it was easy to fix just wasn't what I had hoped it to be. I didn't care for the flavors at all."
"Easy but not as flavorful as I thought it would be. If I make it again, I would do it on the stovetop and add some cider vinegar as it says to on Cooking Light"
"Good and easy! I did change the recipe a bit - added salt and a bit of brown sugar, no tapioca, poured it over the chicken and baked it covered at 350 for 1-1/4 hours. Yum!"