Sweet maple syrup perfectly balances the bite from the spicy mustard in this healthy, 21 day fix approved slow-cooker supper.
Want to make the Instant Pot version of this delish dish? Click here!
Ya know what I love about mustard? It’s serious. Mustard is NOT playing around. It says “Screw subtlety, I’m going to flavor-punch you right in the face and you’re going to like it.” Well, if mustard could talk I’m pretty sure that’s what it would be saying. I just LOVE that bright burst of acid and heat that it can add to a dish.
In this slow-cooker chicken & potatoes, it’s all about the mustard, baby! The one you choose will be what determines the flavor of your sauce. (Sorry for being Captain Obvious, but sometimes it just feels good to be the captain of something.) It can be difficult to chose the right one for a particular dish among the sea of condiments at the store. I mean, between spicy brown, horseradish, extra hot, dijon, yellow, coarse ground and about a gazillion others, what’s a girl (or guy) to do? For this, I wanted something that had a little heat but didn’t go too crazy. Something that my kids would likely still eat. I tried it with two different mustards, a dijon and a generic* spicy brown. Something about the dijon just didn’t work for me with the maple, but the spicy brown. Oh, the spicy brown! It stole my heart.
*A little tip from me to you, generally speaking, the generic brands are usually milder in heat level than their more expensive counterparts. This I’ve come to learn from experience. You know, the experience of being cheap!
I have a little confession to make about the slow-cooker aspect to this dish. While it does use the slow-cooker, it’s not something that you can throw on before work and have it waiting for you when you get home. Well, unless you don’t mind your chicken having the texture of hay… in that case, go for it! My mama always said hay was for horses and I can’t help but agree, sooo… we pull the chicken out part way. It just can’t take that length of cooking time, even on low. Sorry friends, but I’m just morally against over-cooked chicken. If there were a place where I could hold up a sign saying something like “No more over-cooked meat or you’ll be out on the street!” I would completely do that. You know, if I had the time. Anyway, over-cooked chicken = bad (so much bad). I definitely need to work on some other slow-cooker meals though. I bet you guys would be into that.
However, the slow-cooker does make this meal pretty darn easy and there’s very little prep work. If you can dice potatoes, trim chicken (or hey, you can just buy it already trimmed these days!) and stir together a two- ingredient sauce, you can make this tasty dish, no sweat.
Hope you guys love it!
- 6 large red potatoes, cut into 1/2" - 3/4" cubes
- 1/3 cup spicy brown mustard
- 1 Tbs maple syrup
- 2 lbs chicken breasts, trimmed
- salt and pepper, to season
- 1/2 cup spicy brown mustard
- 1/4 cup maple syrup
- In a small bowl, stir together 1/3 cup mustard and 1 tablespoon maple syrup, set aside.
- Add the potatoes to your slow cooker, then drizzle with half of the maple-mustard mixture.
- Lightly season the chicken with salt and pepper on both sides then place on top of the potatoes, drizzling with the remaining maple-mustard mixture.
- Cover and cook on low for 4 - 4 1/2 hours or until the chicken is cooked through. Remove chicken, let cool a few minutes then refrigerate.
- Your potatoes won't yet be fully cooked. Give them a stir and crank the slow-cooker up to high for another 2 hours or until they're cooked through.
- Meanwhile, stir together 1/2 cup mustard with 1/4 cup maple syrup and set aside. When ready to serve, warm in the microwave.
- Once the potatoes have fully cooked, you can either throw the chicken back into the slow-cooker to heat it through or you can heat it in the microwave. When chicken is hot, let it rest for a couple of minutes, then slice and serve with the potatoes and the warmed Maple-Mustard Sauce.
21 Day Fix Container Equivalents: 1 RED, 1 YELLOW, 2 tsp maple syrup
Weight Watchers Freestyle Points: 4
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Nutrition Information:Yield: 8 Serving Size: 3/4 cup chicken, 1/2 cup potatoes and 1 Tbs sauce
Amount Per Serving: Calories: 322 Total Fat: 3g
This recipe inspired by Better Homes and Gardens’ Mustard-Sauced Turkey Thighs recipe.