Remember the salad dressing that I used for THIS SALAD? It is a doctored up version of the sauce I made for this chicken. I just added a little vinegar and oil to it to thin it out a bit. It’s seriously tasty, and I could use it as a dressing for every salad I eat from here on out. Well, maybe not every salad. I mean, it would taste funny on something like a Mexican or Italian salad.
This is a super easy recipe; however, it’s not something that can go all day in the slow cooker (though if you switch the chicken breasts to a pile of bone-in, skin-on chicken parts, you can stretch out the cooking time quite a bit). But if you are using the boneless, skinless chicken breasts that I used this time, you don’t want to go more than four hours, max (and really, check them at three hours). If you do, they will turn into shoe leather. But it really can’t get easier: spray pot, chicken in, whisk liquid, pour liquid, cook chicken. Done and done.
Maple Mustard Chicken (Paleo)
2 pounds chicken breasts
1/2 C maple syrup
1/3 C ground spicy mustard
2 cloves garlic, minced
1.- Spray inside of slow cooker. Place chicken breasts in the slow cooker in 1-2 layers.
2.- Whisk maple syrup, mustard, and garlic in a small bowl. Pour over chicken in slow cooker. Cook on low 3-4 hours. Serve immediately.
* If you want to brown the chicken a bit before serving, put under the broiler for 5-8 minutes