Print Recipe

Maple Mustard Chicken



  • 6 (6 ounce) boneless, skinless chicken breast halves
  • 1/2 cup maple syrup
  • 1/3 cup stone ground mustard
  • 2 tablespoons quick cooking tapioca
  • Rice


  1. Place chicken in a 3-quart crock pot.
  2. In a small bowl, combine the syrup, mustard and tapioca; pour over the chicken.
  3. Cover and cook on LOW for 3 to 4 hours or until tender.
  4. Serve over hot, cooked rice.
  5. Serve with rice.

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