Maple Mustard Crock-Pot Chicken
- 8 skinless chicken thighs
- 2 lbs. new potatoes about 1.5 inch in diameter (purple, red, yellow or any variety) Can sub larger potatoes just cut into wedges
- 1/3 cup Culinary Tours Dijon Ground Mustard
- 1/4 cup Culinary Tours Vermont Maple Syrup
- Salt and pepper
- Parsley or thyme for garnish, optional
- Place potatoes in a crock pot. Season with salt and pepper.
- Add chicken thighs over top and season with salt and pepper.
- In a bowl whisk together maple and Dijon mustard.
- Pour over the chicken and potatoes.
- Place lid on the slow cooker and cook for 3 hours on high heat or 6 hours on low heat.
- Serve chicken with potatoes and sauce.
- Garnish with herbs if desired.
