Chicken, Crock Pot Recipes, Dinner, Freezer meals, Recipes, Slow Cooker Recipes
By Mavis Butterfield on - 16 Comments
I’ve always been a fan of opposite food flavor combinations: salty & sweet, sweet and sour, etc. So when I saw this recipe called for mustard & maple syrup, I was in. Not only is it delicious, but it’s so easy to prepare and cook. My kind of recipe for a night when the kids/pets/garden are pulling me in a hundred different directions.
Freezer Meal Recipe – Maple Dijon Chicken
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- Author: Mavis Butterfield
Ingredients
Scale
3 to 4 chicken breasts
1/2 cupmaple syrup{the real stuff tastes/cooks best, but the fake stuff will do too}
1 cup Dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
Instructions
Mix all ingredients after chicken together in a small bowl. Combine all ingredients in a gallon-sized freezer bag, zip it shut & toss in the freezer.
When you’re ready to cook it, pull it out of the freezer and thaw in fridge for 24 hours then place in your slow cooker on low for 6-8 hours or high for 4-5 hours.
You can also cook this from frozen if you forget to pull it out of the freezer {not that I’ve ever done that of course}. Just cook on the higher end of the cooking time suggestions.
Looking for more easy freezer meal ideas? See the full list of freezer meal ideas HERE!
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Comments
Madam Chow says
Mavis, I think you might need to more clearly explain that this is for a slow cooker.
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Mavis Butterfield says
Okay, I just updated it. Thanks Madam Chow. 🙂
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This looks yummy, I am going to add it to my freezer cooking board on Pinterest and give it a try on my next go round, thanks for sharing.
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Lisa Pedersen says
I made this last week! OMG So very good…..and easy…and cheap! We used maple syrup that we made last spring. We make our syrup on an open fire in the backyard…so it takes on some cedar and birch notes. It gave the chicken a wonderful smokey flavor! We made wraps with the meat the next day with the leftovers. Will DEFINITELY make this recipe again!!! (wish I could attach a picture of our version)
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Jennie says
I am assuming that the recipe calls for boneless chicken breasts rather than skin-on, bone-in breasts?
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Mavis Butterfield says
Yep, that’s what I used.
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Jenn says
What would you serve this over once it’s done?
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Rebekah Alexander says
Once it was cooked, I thickened the sauce with some corn starch and served it over mashed potatoes.
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Sammy Kay says
Hi! I make this recipe all the time and always make roasted ranch potatoes with it, and the sauce, thick or thin, is delicious on the potatoes, too.
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Ashley Kline says
I was wondering the same thing.
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leah says
We make a very similar recipe in the oven ans top it with dried rosemary- it is the best! I usually serve it with a veggie and a potato.
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Renay says
For those of us trying (still) to fit in our skinny jeans…I just put chicken breasts in a bag and about 1/2 cup of strong grainy mustard and let marinate for a couple (or three) days. I use it to make Chicken Caesar the first night. If there is leftover chicken, you can make a chop/Cobb salad or chicken salad. Yummy and easy!
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Kirsten G. says
I’m new to the whole freezer meal cooking. Does this recipe make one meal or more?
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Mavis Butterfield says
1 or 2 meals. It really depends on your family size.
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Kirsten G. says
Thanks! We’re a family of 6 and I’m always on the lookout for recipes that make more than 4 portions.
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