Slow Cooker Maple Mustard …

When my husband leaves on business trips, life gets kind of chaotic around my home.  When I say chaotic, I mean the word in its entirety. I don’t know how you single parents do it and I have the utmost respect for you. Without the little break that I typically get when my husband comes home from work, I am a little more frazzled to say the least.  These days are my idea of the perfect slow cooker days. I happened across this recipe comes from Taste of Home and knew it would be an easy meal to make for my family.

The rich and sweet maple syrup combined with the texture and strong flavor of the stone-ground mustard compliment this dish so well.  The glaze thickens up so nicely in the crockpot and the flavor really seeps through the chicken making each bite as wonderful as the last. 

Slow Cooker Maple Mustard Chicken

Slow Cooker Maple Mustard Chicken... Only 4 ingredients and the sauce is outstanding!

By Chef in Training Published: October 17, 2012

    This recipe is only 4 ingredients and the sauce makes this meal is outstanding! It is a slow cooker meal making it super easy and very little prep work.



    1. Spray crock pot with cooking spray and place chicken breasts inside.
    2. In a small bowl, combine maple syrup, mustard and quick cooking tapioca. Pour over chicken.
    3. Cook on low for 3-4 hours or until chicken is done and tender.
    4. Serve with rice, quinoa or even mashed potatoes.

    (Recipe from: Taste of Home

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      • Chef in Training

        Quick-cooking tapioca is used to thicken up the sauce as it cooks. I found it down the baking aisle next to the jello packages. Hope that helps! Let me know if you have any more questions. Have a great day!

        • Amanda

          Hello, this recipe looks delicious! I’m having a hard time finding “quick cooking tapioca”. Can you give me some details as to what brand you buy and what size package. I don’t want to get the wrong thing and spoil the whole dish. Many thanks for all your fabulous dishes you share with us.

    1. I don’t blame you! While I don’t have kids, I can attest to a naturally-chaotic lifestyle and I love my slowcooker for being my mealtime savior when things are busy! A long time ago I made something similar to this but on ham steaks; I need to try the chicken version!

      • Terri

        I found this in a post on the A Taste of Home community forum. I don’t think they’ll mind if I share. The links are posted at the end:

        “Mustards for table use are produced by grinding the mustard seeds into a flour, then adding either vinegar or water, and more recently even beer or other liquids for gourmet varieties, and this makes a mustard paste. Stone ground is usually more coase, leaving larger chunks of mustard seed, creating a more spicy flavor and a pronounced texture. Other mustards are pulverized and become creamy. Most recipes that call for stone ground mustard are looking for a spicier flavor, but if that is not to your liking you could easily substitute a creamy mustard.

        ♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Field Editor, Healthy Cooking, 2011 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ ”

    2. I secretly love love love mustard chicken! Well, I love mustard ANYTHING. While I don’t have a little Sally running around, I do have full time job, a hungry boyfriend, a 120 lb dog, and a blog. Geeze oh man it’s a lot! I savor slow cooker meals :)

    3. Maggie

      If you can’t find an ingredient, ask the grocer. They will point you to the right aisle or order it for you. I’ve never had a negative experience in a grocery store when asking for help.

    4. Teresa

      Do you overlap the chicken in the slow cooker? I have one of those round ones, not the oval shapped kind. Would the chicken being stacked ontop of eachother change the consistency at all?

    5. Caitlyn

      This may sound like a naive question, but would cooking this on high affect the chicken? Also, I substituted self-rising flour for cooking tapioca (an online converter told me its 1 1/3 tbls of flour for ever tbls of cooking tapioca).

      • Chef in Training

        The tapioca is used to help thicken the sauce. The sauce just wouldn’t be as thick if you didn’t add it.

    6. Marissa

      Yummy! I just made this last night for the fam and then I made it again today to take over to a friend’s house, who just had a baby! Thanks for a great dinner idea for us. This is definitely a keeper recipe!

    7. Joan

      It’s been a while since I made this recipe and it’s so good and easy to make. I used pork chops this time and it was great!

    8. Kathleen (Kit Bleeks) Ziegler

      Always looking for new ways to make easy meals for the family but now looking for items that I can do when it’s just the 2 of us these days as well!this looks Wonderful!!

    9. tony

      Couldn’t find any quick cook tapioca I uses corn starch. Done a good job as well. I thought next time I might try some gelatine.

    10. Mary

      Can you substitute corn starch in place of tapioca..
      What kind of difference would that make?
      Thank you- love this site :)