Just a handful of simple ingredients and you have this amazing Crock-Pot Maple Dijon Chicken. It comes out both sweet and tangy and full of great flavor!
Crock-Pot Maple Dijon Chicken
This recipe for Crock-Pot Maple Dijon Chicken came about because I found a spectacular sale on chicken thighs at my local grocery store at just 60¢ per lb. So I snatched up a couple of packages and came home and started to try and come up with some recipes to use these up.
Now normally our family cooks a lot of boneless skinless chicken breasts and drumsticks are always popular with the kids but I don’t really cook with chicken thighs all that often. I don’t know why when they are rather inexpensive and the meat is moist and tender. In fact I would rather have chicken thighs over drumsticks (less weird tendons and stuff). Maybe it is the whole dark meat is not as healthy as white meat thing or that we have been conditioned as a society to just eat boneless skinless chicken breasts. But whatever the case may be I am putting in a vote for chicken thighs more often.
Equipment Needed For Crock-Pot Maple Dijon Chicken:
- Gallon Sized Zippered Freezer Bag
- Large Skillet
- Measuring Cups And Spoons
- Cutting Board
- 3.5 Quart Casserole Slow Cooker OR 6 Quart Slow Cooker (Or Larger)
Can You Make This Recipe With White Meat Chicken?
This recipe can easily be adapted to using chicken breasts. Either bone-in or boneless. Skin on or off. What you need to keep in mind with white meat chicken is that it can dry out in the slow cooker if it is cooked too long and there is not enough liquid in a recipe. There is just not much in the way of connective tissue in boneless skinless chicken breasts to melt down and make moist meat. If you can tolerate chicken breasts with the bone and skin you will have a much more flavorful and juicy meat.
Do HAVE To Brown The Chicken First Before Putting It In The Slow Cooker?
I know some folks balk at having to do ANY of the steps in a slow cooker recipe on the stove top and if you want to skip this step you totally can. But first, let me tell you why I opted to dredge in flour and brown instead of just putting the chicken in the slow cooker raw and adding the dijon maple sauce. Because browning the chicken creates a little crust, seals in moisture and flavor and the browning adds a different savory flavor dimension to the dish, more richness or umami if you will.
I strongly suggest you try the browning bit…it isn’t too much extra work and the flavor profile is worth it! But if you insist on no stove top prep for a crock-pot dish then skip the flouring bit and browning bit and just put your chicken in the slow cooker, whip up the sauce and spoon it over and cook per the rest of the directions.
Check out these slow cooker chicken thigh recipes too!
- Crock-Pot Chicken Potato Bake
- Slow Cooker Easy Chicken and Stuffing + Video
- Crock-Pot Teriyaki Chicken
- Slow Cooker-Pot Lemon Chicken
- Crock-Pot Pineapple Verde Chicken + Video
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|3.5 Quart Casserole Crock-Pot Recipes||