Slow Cooker Mustard Maple Chicken


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 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.

This recipe brought to you by Sophie in the Kitchen