4 boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
½ teaspoon thyme, dried (or rosemary)
In a bowl, mix together mustard, maple syrup, red wine vinegar and thyme.
Add chicken to sauce.
Place in plastic freezer bags. Label bags.
Defrost in fridge the night before cooking in slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours.
This recipe brought to you by Sophie in the Kitchen