Description
The easiest dump and go Instant Pot or Crockpot chicken recipe that is so good. Your man will not be disappointed with this dinner!
Ingredients
Scale
- 1/2 cup chicken broth
- 1 1/2 pound chicken tenderloins (frozen or fresh)
- Salt and pepper
- 1/4 cup dijon mustard
- 1/4 cup maple syrup
- 4 tsp red wine vinegar
- 1 tsp dried rosemary leaves
- 1 1/2 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Pour chicken broth into Instant Pot. Add the chicken tenderloins into the bottom of the pot. Salt and pepper the chicken.
- In a small bowl whisk together the mustard, maple syrup, red wine vinegar and rosemary. Pour the mixture over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes for fresh or 3 minutes for frozen chicken.
- When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together cornstarch and 3 tablespoons of water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot. The sauce will thicken quickly. Turn off the pot.
- Serve chicken and enjoy!
Slow Cooker Instructions:
- Add the chicken tenderloins into the slow cooker. Salt and pepper the chicken.
- In a small bowl whisk together the broth, mustard, maple syrup, red wine vinegar, rosemary and cornstarch. Pour the mixture over the chicken.
- Cover and cook on low for 2-3 hours.
- Serve chicken and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker