I'm allergic to turkey, so my wife came up with an alternative that might just *revolutionize* your Thanksgiving!
Crockpot Maple–Mustard Chicken (with Tapioca for Thickening)
Ingredients
- 4–6 boneless, skinless chicken breasts (or thighs if you want extra tenderness)
- ½ cup pure maple syrup
- ½ cup Dijon mustard
- 2 tablespoons whole-grain mustard (optional but tasty)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion, thinly sliced (optional but recommended)
- 2 tablespoons minute tapioca (this thickens the sauce as it cooks)
Instructions
- Lightly spray or line your crockpot. (Because nobody wants to scrub dried mustard off anything.)
- Lay the chicken in the bottom. Scatter the onion slices on top if using.
- In a bowl, whisk together the maple syrup, Dijon, whole-grain mustard, vinegar, salt, and pepper.
- Stir in the tapioca. Let it sit for 2–3 minutes—it’ll start to swell a bit.
- Pour the mixture evenly over the chicken.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and the sauce has thickened.
- Give it one quick stir before serving, so that glossy maple-mustard magic coats everything.
Serving Ideas
- Spoon over rice or mashed potatoes
- Pair with roasted green beans or carrots
- Shred the chicken and serve on sandwiches
- Pour extra sauce on everything because—maple syrup