This post is sponsored by BetterBody Foods Coconut Vinegar® but all opinions are our own.
We are always on the hunt for healthier alternatives. We came across this BetterBody Foods Coconut Vinegar® a few months ago and we fell in love!
Some things we love about it is that it is made from the nutrient-rich sap of the coconut tree. We love to substitute Coconut Vinegar in place of apple cider vinegar because it’s natural fermentation creates a mild flavor that’s sweet yet not coconut-y. Plus, there’s a little bit of “mother” in every bottle. Vinegar mother*, that is.
* Live cultures that create the vinegar.
We love to use BetterBody Foods Coconut Vinegar® in dressings, marinades, and of course cooking!
Today we are sharing our Slow Cooker Tangy Mustard Chicken and the flavor of the Coconut Vinegar gives it that perfect Tangy-ness! You have to to try it!
First you just need a few ingredients:
BetterBody Foods Coconut Vinegar®
Dijion Mustard
Maple Syrup
and Chicken Breasts
Place your uncooked chicken breasts in a non stick sprayed slow cooker.
Then mix your Coconut Vinegar, mustard and maple syrup together in a bowl and pour over your chicken.
Cook on High for 4 hour or low for 8 hours. When you are done, remove your chicken and serve with your favorite rice or quinoa, and salad! Super easy and healthy!
Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup Dijon mustard
- 1/2 cup maple syrup
- 3 Tablespoons BetterBody Foods Coconut Vinegar®
- salt and pepper to taste
Instructions
- Spray a slow cooker with non stick cooking spray. Place your chicken on the bottom of the slow cooker.
- In a separate bowl, mix together the mustard, maple syrup, and Coconut Vinegar. Pour over top of the chicken.
- Cook on LOW for 6-8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
Wondering where you can get BetterBody Foods Coconut Vinegar®? It is now available at Walmart or online at betterbodyfoods.com
You can find more ideas and delicious BetterBody Foods® on
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