6 boneless skinless chicken breast halves (6 oz ea.)
1/2 cup maple syrup
1/3 cup stone ground mustard
2 tbsp. quick cooking tapioca
Hot cooked brown rice
1) Place chicken in a slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low 3-4 hrs or until a meat thermometer reads 170 degrees.
Serve with rice.
makes 6 servings
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