Tuesday, January 27
Maple Glazed Chicken
Here is a twist on a recipe I found on Pintrest, originally baked in the oven and without the carrots, I turned this super yummy chicken into a super simple slow cooker supper!
Full time 4 hours (6 if you want to use low heat)
1 1/2 lb. boneless skinless chicken breast, cut into 8-12 equal size pieces
4 cups baby carrots
1/2 cup chicken stock
1/2 cup real maple syrup (or agave maple blend)
2 tbsp fresh rosemary leaves
2 tbsp olive oil
1 1/2 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 tsp ground mustard
Turn slow cooker to high heat and arrange baby carrots on the bottom of pot.
Season with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp mustard.
Season chicken breasts with remaining salt, pepper, and mustard.
Heat olive oil in a saute pan over high heat.
Add half of the chicken into the pan and brown evenly on both sides, approximately 3-5 minutes per side.
Move browned chicken to slow cooker.
Repeat with remaining chicken.
Once all chicken is browned, reduce heat on saute pan to medium.
Combine syrup, stock, rosemary, and minced garlic in pan.
Bring to a low boil and stir.
Carefully pour syrup mixture over chicken in slow cooker.
Cover with lid and let cook for 4 hours or until chicken has cooked through.