Maple Mustard Chicken Sandwiches

Maple Mustard Chicken Sandwiches

These are some of my very favorite recipes to make.  You put all of the ingredients in your slow cooker and then at the end of the day, dinner is done.  You can make sandwiches (like we did), you can stuff a baked potato, you can eat it over a flour tortilla or even a bowl of rice.  The possibilities are endless.  ‘Tis the season for maple…and it shines in this easy little supper recipe.  Enjoy!

This recipe serves four.

Shopping List
1 pound of boneless, skinless chicken breast
2 cups of your favorite BBQ sauce (we used Sweet Baby Ray’s)
2 tablespoons of yellow mustard
3 tablespoons of maple syrup (a good quality one!)
1/2 a cup of chicken stock
4 burger buns
Chopped green onions to garnish

In your slow cooker, place the chicken, BBQ sauce, mustard, maple syrup and stock.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  When you’re ready to eat, remove the lid and shred the chicken right inside the slow cooker using two forks.  Take a burger bun, add your shredded chicken mixture down on top followed by some chopped green onions.  That’s it!  It’s as simple as that!

Happy dinner!

Maple Mustard Chicken Sandwiches

Print Friendly, PDF & Email
  • Charmaine Ng | Architecture & Lifestyle Blog September 27, 2017 at 4:42 am

    With all the apples and pumpkin hype, I’ve forgotten all about maple! Maple chicken sandwiches sound like a great lunch for the season. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci September 27, 2017 at 6:06 am

    Another great slow-cooker recipe! My family would love this!

  • Laura @ Laura Likes Design September 27, 2017 at 6:30 am

    Sweet Baby Ray’s was always a staple in our house when I was growing up!

  • Alexis deZayas September 27, 2017 at 9:49 am

    This sounds like a delicious combo! Can’t wait to try out all of your new slow cooker recipes!

  • Maria September 27, 2017 at 4:11 pm

    Perfect for football season and so happy to see you made this recipe with chicken!!! I am always adjusting recipes that used pork for chicken and because of the difference in fat content, its not always a smooth substitution. This sweet, tangy, spicy sauce sounds amazing!! 🙂