Ingredients

• 1½ Pounds Chicken Breast
• 1 Cup Dijon Mustard
• ½ Cup Maple Syrup
• 2 Tablespoons Red Wine Vinegar
• Salt and Pepper
• Rosemary

Directions

1. Place all ingredients in a re-sealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours.
3. Cook on LOW for 8 hours (or HIGH for 4 hours).
4. Sprinkle with fresh or dried rosemary for serving.