Slow Cooker Maple Mustard Chicken

As a busy mom, I heart my slow cooker!  In my kitchen, the crock pot easily gets used 2-3 times a week, no mater what season it is.  The easier the recipe, the better!  You really can't get much easier than this maple mustard chicken recipe.  I discovered this recipe on Pinterest a year or two ago, and decided that with a few adjustments, it was a keeper!  For one, I couldn't find quick tapioca for thickening, but had cornstarch in the pantry and used that instead. Secondly, I don't usually keep a stone ground mustard in my fridge, but I always have Dijon mustard on hand. 

While this recipe only has a few ingredients, I do recommend using good quality ingredients.  In my pantry, I keep a bottle of 100% real organic maple syrup for my cooking and baking needs.  It's definitely more expensive than the bottle of Aunt Jamima, but it also doesn't taste like a bottle of Aunt Jamima, as it is not quite as sweet as the typical processed pancake syrup most people have in their pantries. 

INGREDIENTS:

4-6 Boneless frozen chicken breast (thighs or tenders will also work)

1/2 c. Maple syrup

1/3 c. Dijon mustard

1 tbs. corn starch

DIRECTIONS:

Spray crock pot with cooking spray.  Combine syrup and mustard and pour over chicken. Cook on low for 3-4 hours.  When chicken is almost finished cooking, set chicken aside. Whisk cornstarch in the sauce until smooth.  Add chicken back in for the remaining time. Serve over rice.