Crockpot Maple Dijon Chicken

Ingredients:
1 lb. chicken pieces (frozen breast tenderloins worked well!)
1 cup chicken broth
2 sweet potatoes, peeled and chopped
1 onion, chopped
2 Tbsp. Dijon mustard
3 Tbsp. maple syrup
3 cloves garlic, chopped
2 bay leaves
1 tsp. thyme

Directions:
Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and Dijon mustard. Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. (Note: If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.) Pour in the chicken broth. Add the bay leaves. Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.

Outcome: This was not one of Ken's favorites (nor mine) but I liked it and would make it again. It was just missing a little something. We added salt & pepper at the end, but I would add a little more mustard maybe too? Not quite sure yet. I served it over brown rice.