1 1/2 # chicken breast (I used about 4 medium sized breasts – you could use thighs or legs if you wanted to)
6 oz dijon mustard
3 Tablespoons maple syrup (originally called for 1/3 cup, made with 1/4 cup, still a bit sweet so I will try it this way next time)
2 Tablespoons red wine vinegar
salt and pepper
Morton’s Nature Season
Rosemary (a couple sprigs fresh or 1-2 teaspoons dried)
1 gallon freezer bag – label with recipe and cook directions
Season chicken with seasoning put in freezer bag. Whisk mustard, syrup, vinegar together pour over chicken. Add the rosemary. Seal bag, squeeze out air and then massage the ingredients together so sauce gets all over the breasts.
You can cook this:
immediately in crockpot (Low 6-8 hours OR High 4-6)
in the oven 350 degrees 1-1 1/2 hours
Freeze and then thaw and cook according to crockpot directions
I keep forgetting to take a picture that’s why I haven’t posted this recipe. Photo credit goes to Rachel Schulz. By the way, mine didn’t look anything like this. I cooked in crockpot and mine was very saucy.