Slow Cooker Tangy and Syrupy Chicken with Mushrooms
Author: DeeDeeDoes
Recipe type: Dinner
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
3 Tablespoons of Dijon Mustard
½ Cup of Sugar Free Maple Syrup
3 Teaspoons of Truvia Brown Sugar Blend
1 Tablespoon of Balsamic or Red Wine Vinegar
3 Minced Garlic Cloves
1 Teaspoon of Dried Parsley
Salt/Pepper to Taste
2 Pounds of Boneless Skinless Chicken Breasts
1 Large Can of Sliced Mushrooms, Drained (8 oz)
Vegetable Cooking Spray
Instructions
In a bowl whisk together mustard, syrup, brown sugar blend, vinegar, garlic, parsley, salt and pepper. Combine well.
Spray a slow cooker with vegetable cooking spray and add in chicken breasts.
Pour mustard mixture on top of chicken breasts. Cover and cook on low for 6 hours or on high for 3 hours. In the last hour, add in drained canned mushrooms.
This makes 6 servings at 1 Freestyle Point per serving or 4 servings at 2 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/delicious-weight-watchers-freestyle-slow-cooker-recipes/