Ingredients: 1 1/2 lbs. chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 T. red wine vinegar salt and pepper to taste
Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours (or high for 4 hours). Sprinkle with fresh or dried rosemary for serving.
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