- 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. Yield: 6 servings.
Reviews for Maple Mustard Chicken
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We did it in the oven and it was delicious! Didn't have time to do slow cooker as it was a last minute dinner, it was really quick and easy.
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!
Didn't look as pretty as the picture but it was good. It was a good change when on a diet and eating lots of chicken!
I make a LOT of chicken dishes and my family gets tired of it. This was a refreshing new flavor that everyone enjoyed -- and it was so EASY, which I appreciated.
This was terrible. We couldn't even eat it. I will never make this again.