Maple Mustard Chicken

1. 1

   Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice.

2. 2

   Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165u00b0, stirring occasionally and adding a little broth or water if necessary.

* Per serving · 4 servings · Values may vary.

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