Maple Mustard Chicken

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

Slow Cooker Sloppy Joes

1 1/2 lbs ground beef
1 cup chopped celery
1/2 cup chopped onion
1 bottle (12oz) chili sauce
2 tbsp. brown sugar
2 tbsp. sweet pickle relish
1 tbsp. worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
8 hamburger buns, split

1) In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker.

2) Stir in the chili sauce, brown sugar, pickle relish, worcestershire sauce, salt and pepper.

3) Cover and cook on low for 3-4 hrs or until flavors are combined. Spoon 1/2 cup beef mixture onto each bun.

makes 8 servings