Mix the mustard, vinegar, maple syrup, sugar, salt and pepper and garlic together.
Place chicken fillets in your SC and sprinkle over the cornflour and pour the sauce over.
Sprinkle with some Rosemary herbs.
Cook on low for 5hrs or on high 1-2 hours ( check according to your SC as all cook differently ) .
Ideally , you want the chicken just soft . Remove the chicken and set aside.
Place the sauce in a saucepan and reduce to half , then add in the cream and thicken if needed.
You can remove the chicken and add cornflour and thicken direct in the SC I just like reducing it because of more intense flavours.