Slow Cooker Maple Dijon Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/2 cup pure maple syrup - 1/4 cup Dijon mustard - 3 cloves garlic, minced - 1 tablespoon apple cider vinegar - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup chicken broth - 1 tablespoon olive oil - Fresh thyme sprigs for garnish The key to great flavor in Slow Cooker Maple Dijon Chicken Thighs lies in the ingredients. Each one plays a role in making the dish special. First, let’s talk about the chicken. I prefer using bone-in, skin-on thighs. They stay juicy and tender as they cook. The skin also adds a wonderful crunch when seared. Now, let’s move to the sauce. Maple syrup gives a sweet touch. It balances perfectly with the tangy Dijon mustard. I also add minced garlic. It gives the dish a nice, bold flavor. Apple cider vinegar adds a bit of zest. Dried thyme brings a warm, earthy note. Don’t forget the salt and pepper. These basics enhance every bite. Chicken broth is key to keeping everything moist. It also makes the sauce richer. Lastly, olive oil helps with searing. It creates a beautiful golden crust on the chicken. When you gather these ingredients, you set the stage for a delicious meal. Each item works together to create a flavor boost that keeps you coming back for more. To start, I dry the chicken thighs well with a paper towel. This step helps the skin get nice and crispy when cooked. Next, I season both sides with salt and pepper. This simple seasoning boosts the chicken's flavor. Then, I heat olive oil in a large skillet over medium-high heat. I add the chicken thighs skin-side down. I sear them for about 4-5 minutes until the skin turns golden brown. Flipping the chicken, I sear the other side for another 2-3 minutes. This adds so much flavor to the dish. In a large mixing bowl, I combine the marinade ingredients. I add pure maple syrup, Dijon mustard, minced garlic, apple cider vinegar, dried thyme, and chicken broth. I whisk these together until they blend into a smooth sauce. Whisking well ensures all the flavors mix perfectly. Now, I transfer the seared chicken thighs to the slow cooker. I pour the maple Dijon sauce over the chicken, making sure each piece gets coated well. Then, I cover the slow cooker with its lid. For cooking times, I set it to low for 6-7 hours or high for 3-4 hours. This slow cooking makes the chicken tender and juicy. I check the internal temperature to make sure it reaches 165°F (75°C). To get a great sear on chicken, heat your skillet over medium-high heat. When the oil shimmers, it’s ready. Place the chicken thighs skin-side down gently in the pan. This step helps the skin crisp up nicely. Sear for about 4-5 minutes. You want the skin to turn golden brown. After that, flip the chicken and sear for another 2-3 minutes. This timing ensures a perfect texture. After cooking, you might want a thicker sauce. To do this, transfer the leftover sauce to a saucepan. Bring it to a gentle boil over medium heat. Stir it occasionally until it reduces to your preferred thickness. If you want a quicker method, add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it into the sauce. Heat until thickened. For an elegant meal, presentation matters. Serve the chicken on a rustic wooden board. Drizzle the thickened sauce over the chicken. Add fresh thyme sprigs for a nice touch. Pair your dish with roasted vegetables or creamy mashed potatoes. This adds color and makes the meal complete. {{image_4}} You can easily swap bone-in chicken thighs for boneless ones. Boneless thighs cook faster and stay moist. If you prefer a lighter option, skinless thighs also work well. Just adjust cooking time accordingly. For sweeteners, you can use honey or agave instead of maple syrup. Each option brings a unique flavor. Honey adds floral notes, while agave keeps it mild. Do some taste tests to find your favorite! Adding spices is a great way to boost flavor. Try paprika for a smoky kick or cayenne for some heat. A pinch of each can transform the dish. You can also add fresh herbs, like rosemary, for extra aroma. Don’t forget vegetables! Throw in chopped onions, bell peppers, or carrots. They add depth and sweetness while cooking. The veggies soak up the sauce, becoming tender and tasty. You can make this dish in an Instant Pot for a quick meal. Sear the chicken, then add the sauce and set it to pressure cook for about 10-12 minutes. It’s fast and flavorful! For an oven-baked version, preheat your oven to 375°F. Sear the chicken as usual, then place it in a baking dish. Pour the sauce over it and cover with foil. Bake for about 30-35 minutes or until cooked through. You still get that rich maple Dijon flavor! To store your Maple Dijon Chicken Thighs, first let them cool down. Then, place them in an airtight container. This keeps them juicy and safe. Store the chicken in the fridge. It lasts about three to four days. For longer storage, freeze the chicken. Wrap it tightly in plastic wrap and then in foil. This method prevents freezer burn. Frozen chicken can last up to three months. When it’s time to enjoy your leftovers, reheat them gently. Use the microwave, oven, or stovetop. If using a microwave, place the chicken on a plate. Cover it with a damp paper towel. This helps keep the chicken moist. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish. Add a splash of broth to keep it juicy. Heat for about 20 minutes or until warm. On the stovetop, use a skillet over low heat. Add a bit of water or broth, then cover. This method keeps the chicken tender. Cooked chicken lasts in the fridge for three to four days. Always check for signs of spoilage, like a bad smell or slimy texture. If you notice these, throw it away. When frozen, chicken remains safe for three months. However, for best taste, eat it sooner. Use a permanent marker to label your containers with dates. This helps you track how long the chicken has been stored. Yes, you can use skinless chicken thighs. However, the skin adds flavor and moisture. Skin-on thighs keep the meat juicy as they cook. Skinless thighs may dry out without that protective layer. The sauce will still taste great, but you may want to add oil for moisture. For the best texture, cook chicken on low for 6-7 hours. If you are short on time, use the high setting for 3-4 hours. Both methods will tenderize the chicken well. Just ensure the internal temperature reaches 165°F (75°C) for safety. You can serve this dish with various sides. Roasted vegetables make a great match. Try carrots, broccoli, or Brussels sprouts for color. Additionally, grains like rice or quinoa pair perfectly. They soak up the flavorful sauce and enhance the meal. This blog post covered how to make delicious Maple Dijon Chicken Thighs. You learned about the main ingredients needed, like chicken, maple syrup, and Dijon mustard. I shared step-by-step instructions for preparing and cooking the dish. Tips for searing and thickening your sauce were also included. Lastly, we explored variations and storage tips to help you enjoy this meal for longer. Remember, with simple tweaks and proper storage, you can savor this dish again. Enjoy your cooking!$

Slow Cooker Maple Dijon Chicken Thighs

Savor the irresistible flavors of Maple Dijon Delight Chicken with this delicious recipe! Tender chicken thighs are infused with a sweet and tangy marinade, perfectly slow-cooked to perfection. Discover how easy it is to create this mouthwatering dish that will impress your family and friends. Ready to take your dinner game to the next level? Click through for the full recipe and tips! #MapleDijonChicken #DeliciousRecipes #SlowCookerMeals #EasyDinnerIdeas

Print Recipe Pin Recipe

Ingredients

4 bone-in, skin-on chicken thighs

1/2 cup pure maple syrup

1/4 cup Dijon mustard

3 cloves garlic, minced

1 tablespoon apple cider vinegar

1 teaspoon dried thyme

Salt and pepper to taste

1 cup chicken broth

1 tablespoon olive oil

Fresh thyme sprigs for garnish

Instructions

Begin by thoroughly drying the chicken thighs with a paper towel to ensure the skin crisps up nicely. Generously season both sides of the chicken thighs with salt and pepper to enhance their flavor.

In a large mixing bowl, combine the pure maple syrup, Dijon mustard, minced garlic, apple cider vinegar, dried thyme, and chicken broth. Whisk vigorously until all the ingredients are fully integrated, creating a luscious marinade.

In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Sear for approximately 4-5 minutes or until the skin is golden brown and crispy. Carefully flip the chicken and sear the other side for another 2-3 minutes to achieve a nice color.

Once seared, transfer the chicken thighs to a slow cooker. Pour the prepared maple Dijon sauce over the chicken, making sure each piece is evenly coated with the syrupy goodness.

Cover the slow cooker with its lid and set it to low for 6-7 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).

After cooking, gently remove the chicken from the slow cooker, being cautious not to tear the skin. For a thicker sauce, you can transfer the remaining sauce to a saucepan and bring it to a gentle boil over medium heat, stirring occasionally until it reduces to your desired consistency.

To serve, plate the chicken thighs generously drizzled with the thickened maple Dijon sauce. Garnish with fresh sprigs of thyme for an elegant touch that enhances presentation.

Prep Time: 15 minutes | Total Time: 7 hours | Servings: 4

Presentation Tips: For an eye-catching presentation, serve the chicken on a rustic wooden board with roasted vegetables on the side, and sprinkle a few scattered thyme leaves around the dish for a pop of color.