Jazz up your chicken routine with Crock Pot Maple Dijon Pulled Chicken. Serve with potatoes, rice or on a bun for a new family favorite.
When I made the Maple Dijon Chicken Thighs – I knew that I had to have it again. And again. I wanted to drink the sauce – it was that tasty.
I decided to try it with chicken breasts that I would shred so I could get as much of that sauce in there as possible. It turned out pretty yummy!
Maple Dijon Pulled Chicken for the Crock Pot
Ingredients
- 2-3 pounds of boneless chicken breast
- 3/4 C Dijon Mustard
- 1/2 C Maple Syrup
- 2 T Vinegar (I used white wine but red wine would work fine)
- 1 onion chopped
Instructions
- Spray the crock pot with non-stick spray
- Place chicken in crock pot
- Mix together mustard, syrup and vinegar and pour over chicken
- Put chopped onion on top of everything
- Cook on low for about 6 hours (longer is fine)
- Pull the chicken and let it cook for about 15 minutes more (at least again longer is fine)
- Serve on a salad, roll, tortilla, or just on a plate
- If freezing mix the liquids together and put in a ziplock bag with chicken and onions
Hi! This looks delicious. I found you over at Tasty Tuesdays!
Jenni
http://www.jferriswheelof.blogspot.com/
Thanks for coming over!
Oooh, I love the idea of making pulled chicken instead of pulled pork. My family would love this! And my kitchen would stay cool!!!
Yup – chicken is definitely a change up for the crock pot 😉 and yes – it keeps my house cooler! Too hot (even with the AC) to get really cooking right now ;))
Maple & Mustard is one of my all time faves! I, too, would drink the sauce 😉 the chicken looks delicious!
Kim @ *Soliloquy Of Food & Such*
The sauce is SO good 😉
YUM! I love pulled chicken. I need to try this one!!
It’s really yummy!
This sounds so yummy! Pinned to try!
YEA 🙂 It is really good – let me know how you like it!
Your Pulled Chicken would be delicious. Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This chicken sounds so good!! Pinning & sharing on fb!
Oh, now this is ALL KINDS of delicious! 🙂 Absolutely amazing; can’t wait to give this one a try either! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Would this work well with a whole chicken? If so, how long should I cook it?
The sauce would be AWESOME on a whole chicken – however I’m not much help on the timing – I have never done a whole chicken in the crock pot. But definitely try it and let me know 😉
I tried a version of the Maple Dijon Chicken Thighs before (not yours) and thought it was alright – but I am totally digging the idea of putting all the ingredients in a slow cooker!! Then you shred the chicken and I am totally sold, can’t wait to try this. Pinning right now. Thank you for sharing at #GetHimFed Fridays, hope you have a nice weekend!
Oh I’m so excited for you to try it. It really was yummy (and SUPER EASY!)
What about salt and pepper-should we do that before cooking or ?
I didn’t add them at all 😉 but I don’t for a lot of things. If you want them in there – add them before or after – probably is a matter of taste. I wouldn’t add too much – but that’s just me 🙂
sounds good-thanks!
this turned out so yummy! Definitely a keeper!
I loved it too 😉 Glad you liked it!
Great recipe! Betcha this chicken is awesome. Thanks so much for sharing with us at Simple Supper Tuesday.
Thanks for stopping over Cindy!
Pin-shmin . . . it’s in my crock pot now. And just because it was sitting out on the kitchen counter, I added a healthy splash of Jack Daniels . . . can’t wait for dinner!
oh you might have just opened my eyes…Jack Daniels huh? How did it turn out????
Did you use pure maple syrup or just the “Aunt Jemima” table syrup version? This looks all kinds of amazing!
Pure maple syrup is definitely best 🙂
Would regular white vinegar work too? Or does it need to be a wine vinegar?
Regular vinegar would work 😉
I made this today with some horseradish cranberry dijon that was on sale at target and I just tasted it. Ridiculously good. Ridiculous. Thanks!!
I plan on making this for a freezer meal. Do I put the chicken in the crockpot frozen & then cook for 6 hours? Or do I thaw it first and then cook it?
no need to thaw completely! I usually put it in the fridge before I go to bed. That way it’s thawed enough to get it out of the bag easily! I cook it mostly frozen (turns out great every time!)