How to Make Mustard-Maple Chicken with Wild Rice Pilaf

Ingredients

• 1 cup shredded carrots
• ½ cup wild rice, rinsed
• ½ cup chopped onion
• 0.33 cup sliced almonds, toasted
• 0.33 cups no-salt-added chicken broth
• 4 bone-in chicken thighs
• 4 tsp pure maple syrup
• 1 Tbsp spicy brown mustard
• 2 tsp cider vinegar
• 2 cloves garlic, minced
• ½ tsp dried sage, crushed
• ½ tsp salt
• ½ tsp black pepper

1. Lightly coat inside of a 4-quart slow cooker with cooking spray.
2. Combine carrots, wild rice, onion, and almonds in the bottom of the slow cooker, reserving 1 Tbsp. almonds for topping. Stir in broth. Cook on low-heat setting for 2 hours or on high-heat setting for 1 hour.
3. Remove skin from chicken thighs and place chicken in slow cooker. In a small bowl combine maple syrup, mustard, vinegar, garlic, sage, salt, and pepper. Pour over chicken in cooker. Cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Serve rice mixture with a slotted spoon. Serve with chicken thighs; top with reserved almonds.