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
  1. Place potatoes in a crock pot. Season with salt and pepper.
  2. Add chicken thighs over top and season with salt and pepper.
  3. In a bowl whisk together maple and Dijon mustard.
  4. Pour over the chicken and potatoes.
  5. Place lid on the slow cooker and cook for 3 hours on high heat or 6 hours on low heat.
  6. Serve chicken with potatoes and sauce.
  7. Garnish with herbs if desired.