We love when we find new delicious recipes for the slow cooker and this Slow Cooker Tangy Mustard Chicken will not disappoint.
This post is sponsored by BetterBody Foods Coconut Vinegar® but all opinions are our own.
We are always on the hunt for healthier alternatives. We came across this BetterBody Foods Coconut Vinegar® a few months ago and we fell in love!
Some things we love about it is that it is made from the nutrient-rich sap of the coconut tree.
We love to substitute Coconut Vinegar in place of apple cider vinegar because it’s natural fermentation creates a mild flavor that’s sweet yet not coconut-y.
Plus, there’s a little bit of mother in every bottle. Vinegar mother*, that is.
* Live cultures that create the vinegar.
We love to use BetterBody Foods Coconut Vinegar® in dressings, marinades, and of course cooking.
Today we are sharing our Slow Cooker Tangy Mustard Chicken and the flavor of the Coconut Vinegar gives it that perfect Tangy-ness. You are going to want to try this, trust us.
How to make slow cooker tangy mustard chicken
First you just need a few ingredients:
- BetterBody Foods Coconut Vinegar®
- Dijion Mustard
- Maple Syrup
- Chicken Breasts
Place your uncooked chicken breasts in a non stick sprayed slow cooker.
Then mix your Coconut Vinegar, mustard and maple syrup together in a bowl and pour over your chicken.
Cook on High for 4 hour or low for 8 hours. When it is done, remove your chicken and serve with your favorite rice or quinoa, and salad. Super easy and healthy.
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Looking for more healthy recipes? Here are a few of our favorites:
- Healthy Hummus Wrap
- Italian Fresh Green Salad
- Simple Crab Soup
- Chicken Burrito Bowls
- Coconut Crusted Tilapia
Slow Cooker Tangy Mustard Chicken Recipe
- 1 ½ pounds chicken breast
- 1 cup Dijon mustard
- ½ cup maple syrup
- 3 Tablespoons coconut vinegar (or apple cider vinegar)
- salt and pepper to taste
- Spray a slow cooker with non stick cooking spray. Place your chicken on the bottom of the slow cooker.
- In a separate bowl, mix together the mustard, maple syrup, and Coconut Vinegar. Pour over top of the chicken.
- Cook on LOW for 6-8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
- Slow Cooker
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