- 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
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"Lacked flavor I thought"
"The combination of maple and chicken did not taste good. My family was very disappointed."
"I cut recipe in half. I used Bone Suckin' mustard and Quorn meatless chicken cutlets I served over tortellini. We enjoyed tapioca pudding for dessert. Thanks, Jennifer, for sharing this recipe."
"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."