Slow Cooker Mustard and Maple Chicken

This is the slow cooker approach to making the dish that appeared in the Rachael Ray Show . She roasted the chicken and used butter in her recipe. This the easier and healthier version. She used potatoes which I ran out of so I substituted sweet potatoes, my favorite superfood.

The dish tasted delicious with both the mustard and maple syrup playing a lovely duet in your taste buds. The tinge of lemon and the tartness of the apple enhance the flavor of the sauce. It is also a good looking dish to serve.

Slow Cooker Mustard and Maple Chicken

Adapted from the Rachael Ray Show website

• 6 -8 pieces chicken legs or thighs
• 3 tbsp maple syrup
• 6 tbsp spicy grainy brown mustard
• 1 tbsp Worcestershire sauce
• 1/2 cup water
• Juice and zest of 1/2 lemon
• 2 apples cored and cut in thick wedges
• 2 large sweet potatoes, peeled and cut in one inch pieces
• 1/4 tsp each sage and thyme
• 1 tbsp dry onion flakes
• 1/2 tsp garlic powder
• Salt and pepper to taste

Place all the ingredients in the crock pot and cook for 4 hours at high or 8 hours at low. I cooked it in my Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.