Maple Mustard Chicken
Total TimePrep: 5 min. Cook: 3 hours
- 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.
Nutrition Facts1 chicken breast half: 289 calories, 4g fat (1g saturated fat), 94mg cholesterol, 296mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 35g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 1, 2018
Can this be reheated in microwave? Will it dry it out?
Jan 25, 2018
What other type of mustard could I use? We don't like stone ground mustard. What type of maple syrup should I use?
Oct 24, 2017
Nice, easy recipe with decent flavor. Will make again.
Oct 9, 2017
I have a question. Is this 1 cup of real maple syrup or the stuff people usually use on pancakes?It would make a huge difference in the favor I think.
Sep 12, 2016
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!
Dec 1, 2015
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.
Nov 18, 2015
Lacked flavor I thought
Nov 8, 2015
The combination of maple and chicken did not taste good. My family was very disappointed.
Jul 5, 2015
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.
Apr 22, 2015
Easy and tasty. I may try it in the oven next time, since other reviewers seemed to prefer it.