I made a Mustard Maple Chicken recipe before but not a slow cooker version before. I really enjoyed the oven version so I think the slow cooker mustard maple chicken should turn out well. The only change I made was to use red wine vinegar in the slow cooker recipe and not rice vinegar as in the oven version. I made this for my pregnant friend as a make ahead meal/freezer meal, so I can't tell you how it will turn out yet. I promise to include an update once I hear from her about this recipe!
Update: I was told by my friend's husband that this chicken turned out great!
Slow Cooker Mustard Maple Chicken
Update: I was told by my friend's husband that this chicken turned out great!
Slow Cooker Mustard Maple Chicken
Ingredients
1 pound chicken (I used 2 large chicken breasts)
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
Directions
In a bowl, mix together Dijon mustard, maple syrup and
vinegar.
Add chicken into a freezer bag and pour sauce into bag. Mix together sauce and chicken in bag with
hands.
Freeze until ready to cook in slow cooker. I would suggest defrosting the night
before to cook in slow cooker the next morning.
Cook on low for 3 to 4 hours or on high for 1 ½ to 2 ½ hours,
until chicken is cooked through.
Serves 2.
