1 pound chicken (I used 2 large chicken breasts)
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
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
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.
This recipe brought to you by Sophie in the Kitchen