Directions
1. Lightly grease the inside of your slow cooker with cooking spray or a thin swipe of oil.

2. Place the chicken breasts or thighs in a single layer on the bottom of the slow cooker.

3. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth. Taste and, if you’d like, add a small pinch of salt and black pepper.

4. Pour the maple Dijon mixture evenly over the chicken, making sure each piece is coated.

5. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, or until the chicken is cooked through and very tender (internal temperature should reach 165°F).

6. Once done, use two forks to gently shred or slice the chicken right in the slow cooker, stirring it into the sauce so every bite is coated.

7. Taste and adjust seasoning if needed, then serve the chicken with plenty of sauce over your favorite side.

Variations & Tips

For picky eaters, you can use a milder mustard, like a smooth yellow mustard or a honey mustard blend, to soften the tang of the Dijon. If your kids are sensitive to sweetness, reduce the maple syrup to 1/3 cup and add a splash of chicken broth to thin the sauce a bit. For a slightly richer flavor, stir in a tablespoon of butter at the end, right before serving. To make it a full one-pot meal, add baby carrots and halved baby potatoes to the bottom of the slow cooker, then place the chicken on top and pour the sauce over everything (you may want to add an extra tablespoon or two of maple and mustard so there’s enough sauce). If you like a little heat, whisk in a pinch of red pepper flakes or a teaspoon of hot sauce with the maple and Dijon. Leftovers are wonderful tucked into sandwich rolls with a slice of cheese, or piled onto rice bowls with steamed veggies for an easy next-day lunch.