Maple Dijon Chicken

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


  1. Mix mustard, syrup and vinegar together.
  2. 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.
  3. If cooking right away, dump sauce, onions and chicken into a crockpot. Cook on low for 4-6 hours. Serve over rice.