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