Crockpot Maple Dijon Chicken and Rice {Gluten Free, FODMAP}

I know that I’ve openly expressed my pain and disdain at cooking multiple meals the past few weeks. I won’t rehash old wounds.

Instead, I’m sharing something positive–a meal that EVERYONE can love and EAT that tastes GREAT!!

maple dijon chicken

I added all the big caps locked words for emphasis that my life has finally changed in a positive direction when it comes to food. I’ve worried that I wouldn’t ever eat anything tasty again (and really I’m just starting off my week full of withdrawals from my lack of ice cream consumption)–but I found something.

crockpot chicken

The thing I LOVE about this meal is that it can all be thrown into the crockpot or slow cooker and I can forget about it.

That is a rare and wonderful thing in the world of food allergies and intolerances. I always feel like I am cooking. And if I don’t feel like cooking I better have enough energy to go through the endless aisles of food at the store to find something I can eat. And if I don’t feel like going through aisles and aisles at the store than I better plan on forgetting it. Usually when it comes to that I just opt out of eating food because not eating sounds like a better option than the work it takes to eat. Not eating doesn’t require any thought, effort or label reading.

maple dijon chicken

This maple dijon chicken and rice is gluten free and FODMAP friendly. And I love the taste that it has and the fact that I can feed it to the whole family and it gets rave reviews.

Crockpot Maple Dijon Chicken and Rice {Gluten Free, FODMAP}

Yield: 4 servings


  • 4 bonless skinless chicken breasts
  • 1 cup maple syrup
  • 1/4 cup dijon mustard
  • 1/4 cup yellow mustard
  • 3 tbsp coconut or brown sugar
  • 2 tbsp gluten free soy sauce
  • 1 tbsp arrowroot or cornstarch
  • Pinch of oregano
  • 2 cups cooked brown rice


  1. In a crockpot, place the chicken, maple syrup, mustard, sugar and soy sauce. Stir to combine. Cook on low for 6-8 hours. The last half an hour of cooking, remove chicken and shred. While shredding the chicken stir in the 1 tbsp arrowroot or cornstarch and pinch of oregano into the sauce. Stir the shredded chicken into the mixture. Spoon chicken over the rice.

Recipe adapted from Life and Thymez


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  1. Zlata Faerman says:

    Thank you for the credit! I came here to make this and I see the bottom says it was adapted from mine. Hilarious! Many, many thanks!

    • burntapple says:

      Thank YOU for the recipe! It saved me when I was really sick. I loved that it tasted so flavorful! Everything else I was eating at the time was so bland and I was so frustrated and wanted to eat something that tasted good. It’s still one of my favorite go to recipes. THANK YOU!!! What a lifesaver!

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