Slow Cooker Tangy and Syrupy Chicken with Mushrooms
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. In a bowl whisk together mustard, syrup, brown sugar blend, vinegar, garlic, parsley, salt and pepper. Combine well.
  2. Spray a slow cooker with vegetable cooking spray and add in chicken breasts.
  3. 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.
  4. 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