CROCK-POT HONEY MUSTARD CHICKEN

CROCK-POT HONEY MUSTARD CHICKEN 2 chicken breasts {about 1 lb.} 1/2 cup diced onion 1 clove garlic, minced 1/2 cup dijon mustard 3/4 cup honey 2 tablespoons salted butter 1 sprig fresh rosemary salt & pepper, to taste 2 teaspoons dried chives {for garnish; optional} Place all ingredients into plastic freezer bag. Seal and freeze. To make, defrost bag, place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked. Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve. Serve over rice.