Ingredients
The following ingredients have 4 Servings
- 12 chicken thighs (boneless)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup maple syrup
- 1/4 cup dijon mustard
- 1 bundle asparagus
- 6 cups cooked white rice
Instruction
- Place chicken thighs in the bottom of the crock pot.
- Season with salt and pepper.
- In a small bowl stir together, the maple syrup and dijon mustard.
- Pour over the top.
- Cook on low for 8 hours or until tender.
- When chicken is finished, place on a cookie sheet lined with foil.
- trim the edges of the asparagus and place on the cookie sheet as well.
- Spoon the mustard/maple mixture over the chicken and asparagus.
- Broil for 10 minutes until chicken browns and asparagus is tender.
- Serve over rice.
