Slow Cooker Maple Mustard Chicken
Yield 4 Servings
We all have those days - you know the ones where you walk in the door at 5:00 with starving kids, and nothing ready to eat. Yeah, those days aren't fun at all, and usually end up in a drive through.
So, what I like to do on the days when I know I'm going to be busy and home late is.. use my slow cooker! It's literally a life saver to many busy women out there.
I made this one the other night, and everyone loved it. My 3-year-old finished before everyone else - and that says a lot!
2 lbs Chicken Thighs (skinless, boneless)
2 tbsps Maple Syrup
1/3 cup Dijon Mustard
1 tsp Dried Basil
1 tsp Paprika
1/2 tsp Sea Salt
1/2 tsp Black Pepper
8 cups Green Beans (washed and trimmed)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
- Place chicken thighs in the slow cooker. Add in maple syrup, dijon mustard, dried basil, paprika, sea salt and black pepper. Use a spatula to toss well until chicken is coated. Cook on low for 6 - 8 hours, or on high for 4 hours.
- Right before eating, place the green beans in a pot and cover with water. Bring to a boil and then reduce to a simmer. Let beans simmer for 3 - 4 minutes, or just until soft. Drain the water off, then toss in olive oil, sea salt and black pepper to taste.
- Divide green beans between plates and top with maple mustard chicken. Enjoy!
No Chicken Thighs
Use chicken breast or drumsticks instead.
Combine the chicken and marinade in a large zip lock baggie ahead of time. Shake well to mix and store in the fridge for up to 24 hours or freeze.
Serve with rice, sweet potato or quinoa.