The recipe I use for this is an amalgamation of this one and one from Mommy’s Fabulous Finds. The ratio of dijon mustard to maple syrup is the same in both – 2:1. Each recipe calls for a different kind of vinegar. I like rice vinegar because it ties back to Alton Brown’s honey mustard recipe, which is basically an inverted ratio of sweetener to mustard. I kept the onions, left out the mushrooms (because no one but me eats them and I don’t eat canned mushrooms ever), and have come to a weeknight staple in our house.
Maple Mustard Crockpot Chicken
- 4 boneless skinless chicken breasts
- 1 cup Dijon mustard
- 1/2 cup maple syrup
- 2-4 TBSP of rice vinegar
- 1 onion, sliced
- Mix mustard, syrup and vinegar together.
- If freezing, dump into a gallon ziploc bag with chicken and onions. Freeze flat until ready to use. When ready, defrost overnight in the fridge.
- If cooking right away, dump sauce, onions and chicken into a crockpot. Cook on low for 4-6 hours. Serve over rice.