Maple Glazed Chicken & Sprouts
I made this recipe with slight trepidation as I really wasn’t sure how the sprouts would taste when cooked in the slow-cooker. I’ve learnt that I like sprouts, so long as they aren’t mushy inside from being over cooked. I was also nervous that the chicken breasts would dry out as they aren’t usually the best meat to cook in a slow-cooker. However, I was pleasantly surprised with the finished dish, the sprouts were just right, the sweet potato was nice and soft and the maple mustard glaze added a lovely sweetness to it. If I’m being critical, the chicken breast was a little on the dry side, but fortunately there was enough moisture from the cooked vegetables to prevent it from being too dry. It would probably be better to use a slightly fattier cut from the chicken such as thigh if you prefer. I would definitely make this again though and recommend you giving it a try. Its another really quick and simple slow cooker meal that you can prepare in advance and come home to on a cold winter‘s day.