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
- Cover and cook on LOW for 3 to 4 hours or until tender.
- Serve over hot, cooked rice.
- Serve with rice.