I love the combination of maple and mustard: sweet playing off of tangy. But the carrots and Brussels sprouts nearly stole the show, because the sauce created in the cooker was the perfect complement to the vegetables.
Prep time 15 minutes
Serves 6
1 pound (455 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
2 pounds (905 g) boneless chicken breasts or thighs
Sea salt
Black pepper
1/2 cup (88 g) Dijon mustard
1/4 cup (80 g) pure maple syrup
1 clove garlic, minced
1 tablespoon (15 ml) apple cider vinegar
8 ounces (225 g) trimmed Brussels sprouts (cut the larger ones in half)
1 Place the carrots in a 4-quart (3.8 liter) slow cooker.
2 Sprinkle the chicken generously on both sides with salt and pepper, and place it on top of the vegetables.
3 Whisk together the mustard, syrup, garlic, and vinegar. Pour over the chicken, lifting the chicken to coat both sides.
4 Cook for 5 hours on low. Add the Brussels sprouts to the top of the pot; cover and cook for another hour, until all of the vegetables are tender and the chicken pulls apart easily with a fork.
5 Transfer the chicken to a plate and separate into large pieces. Serve with the vegetables and maple-mustard sauce from the pot.
