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You are here: Home / Recipes / Crock-Pot Maple Dijon Chicken

Crock-Pot Maple Dijon Chicken

Written by: Crock-Pot Ladies 9 Comments

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Crock-Pot Maple Dijon Chicken
Crock-Pot Maple Dijon Chicken

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

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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.

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.

 


Ingredients Needed:

  • All-Purpose Flour – Flour in this recipe is used to dusting the chicken thighs before quickly browning in a little oil.
  • Kosher Salt – I like to use Kosher salt in my recipes (unless otherwise noted) because I find it has a cleaner taste over iodized table salt.
  • Black Pepper – Freshly ground black pepper that you grind yourself in a pepper mill will always have better and fresher flavor over pre-ground pepper.
  • Chicken Thighs – You can use either bone-in or boneless chicken thighs in this recipe. In fact you can use chicken breasts as well!
  • Vegetable Oil – This is the oil you will be browning the chicken in once it has been dusted with flour. You can use any oil you prefer such as olive oil, coconut oil, avocado oil, etc.
  • Real Maple Syrup – Because the maple flavor is crucial to this recipe using a real maple syrup that comes from maple trees is important in this recipe. The extra cost is worth it for this recipe because artificially flavored maple syrups (or table syrup) just does not have the flavor you can get from real maple syrup!
  • Grainy Dijon Mustard – Look for a nice grainy Dijon mustard such as Grey Poupon.
  • Fresh Sage and Fresh Rosemary – I grow both of these lovely herbs in my garden so have easy access to them. Even in the winter I grow a pot of herbs in my kitchen window. However if you do not grow your own herbs you should be able to find fresh sage and rosemary in the produce section of your grocery store. You can also use dried versions of each herb using this herb conversion chart to guide you on amounts.

Directions:

  1. In a gallon sized zippered plastic bag place the flour, salt and pepper and mix to combine.
  2. Place 2 chicken thighs at a time in the bag with the flour mixture and zip close the bag. Shake the bag to coat the chicken with the flour. Open bag and remove chicken from the bag, shaking off the excess flour and place chicken on a large platter and set aside.
  3. In a large skillet on the stove-top heat vegetable oil on medium heat until hot.
  4. Place 2 to 3 pieces of chicken in the hot oil and cook for about 3 minutes until lightly golden brown. Flip chicken over and cook an additional 3 minutes until lightly browned. The chicken will still be raw inside.
  5. With a pair of tongs carefully remove the chicken from the frying pan and transfer it to a 3.5-quart casserole slow cooker OR a 5 quart or larger oval or round slow cooker.
  6. Continue cooking with the rest of the chicken placing the chicken in your slow cooker.
  7. In a small bowl mix together the real maple syrup, dijon mustard and fresh herbs.
  8. Stir to combine and then spoon over the chicken.
  9. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.

Products Needed:

  • Gallon Sized Zippered Freezer Bag
  • Tongs
  • Large Skillet
  • Measuring Cups And Spoons
  • Knife
  • Cutting Board
  • 3.5 Quart Casserole Slow Cooker OR 6 Quart Slow Cooker (Or Larger)

Crock-Pot Maple Dijon Chicken

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Check out these slow cooker chicken thigh recipes too!

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Crock-Pot Maple Dijon Chicken
Print Recipe
Crock-Pot Maple Dijon Chicken Recipe
Chicken thighs come out super tender when slow cooked in a delicious maple and dijon mustard sauce. Perfect for dinner any night of the week.
Print Recipe
Crock-Pot Maple Dijon Chicken Recipe
Chicken thighs come out super tender when slow cooked in a delicious maple and dijon mustard sauce. Perfect for dinner any night of the week.
Crock-Pot Maple Dijon Chicken
Rating
Votes: 120
Rating: 3.69
You:
Rate this recipe!
Servings 8People
Prep Time 20Minutes
Cook Time 6Hours On LOW Or 4 Hours On HIGH
Ingredients
  • Chicken:
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 8 Whole Chicken Thighs Bone-In Or Boneless
  • 1/4 Cup Vegetable Oil
  • Maple & Dijon sauce
  • 1 Cup Real Maple Syrup
  • 1/4 Cup Prepared Grainy Dijon Mustard
  • 1 Teaspoon Fresh Sage Roughly Chopped
  • 1 Teaspoon Fresh Rosemary Roughly Chopped
Servings: People
Ingredients
  • Chicken:
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 8 Whole Chicken Thighs Bone-In Or Boneless
  • 1/4 Cup Vegetable Oil
  • Maple & Dijon sauce
  • 1 Cup Real Maple Syrup
  • 1/4 Cup Prepared Grainy Dijon Mustard
  • 1 Teaspoon Fresh Sage Roughly Chopped
  • 1 Teaspoon Fresh Rosemary Roughly Chopped
Servings: People
Rating
Votes: 120
Rating: 3.69
You:
Rate this recipe!
Servings 8People
Prep Time 20Minutes
Cook Time 6Hours On LOW Or 4 Hours On HIGH
Instructions
For The Chicken:
  1. In a gallon sized zippered plastic bag place the flour, salt and pepper and mix to combine.
  2. Place 2 chicken thighs at a time in the bag with the flour mixture and zip close the bag. Shake the bag to coat the chicken with the flour. Open bag and remove chicken from the bag, shaking off the excess flour and place chicken on a large platter and set aside.
  3. In a large skillet on the stove-top heat vegetable oil on medium heat until hot.
  4. Place 2 to 3 pieces of chicken in the hot oil and cook for about 3 minutes until lightly golden brown. Flip chicken over and cook an additional 3 minutes until lightly browned. The chicken will still be raw inside.
  5. With a pair of tongs carefully remove the chicken from the frying pan and transfer it to a 3.5-quart casserole slow cooker OR a 5 quart or larger oval or round slow cooker.
  6. Continue cooking with the rest of the chicken placing the chicken in your slow cooker.
For the Sauce
  1. In a small bowl mix together the real maple syrup, dijon mustard and fresh herbs.
  2. Stir to combine and then spoon over the chicken.
  3. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Nutrition Information
Calories: 501kcal, Total Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Cholesterol: 57mg, Sodium: 679mg, Potassium: 288mg, Carbohydrates: 64g, Dietary Fiber: 2g, Sugars: 18g, Protein: 21g, Vitamin A: 2%, Vitamin C: 0.2%, Calcium: 3%, Iron: 19%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Crock-Pot Maple Dijon Chicken

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Filed Under: Entrees, Fall Recipes, Spring Recipes, Summer Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, 3.5 Quart Casserole Crock-Pot, All-Purpose Flour, Chicken, Chicken Thighs, Dijon Mustard, Fresh Rosemary, Fresh Sage, Ground Pepper, Kid Friendly, Kosher Salt, Maple Syrup, Real Maple Syrup, Rosemary, Sage, Vegetable Oil

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Comments

  1. Julia Dawn Mason says

    October 9, 2015 at 6:23 PM

    I would to try that but it contains maple syrup in it. I can’t stand the taste of maple syrup. I would use sorghum syrup, a classic southern syrup readily available here in Lakeland FL. I will not eat any thing if it contains maple sugar, syrup or flavorings, I just can not stand the taste.

    Reply
    • debra says

      October 17, 2015 at 9:32 PM

      you can just substitute honey….

      Reply
  2. Jane Thibeault says

    October 10, 2015 at 1:38 PM

    Wow Julia….Coming from New Hampshire where we make our own REAL Maple Syrup it’s hard to believe you don’t like it.
    Just funny to me…that’s all.

    Reply
  3. Claudia says

    November 7, 2015 at 9:35 PM

    Do you think instead of putting in crock could put in a ziploc freeser bag, freeze ?

    Reply
    • Lady Heidi says

      November 8, 2015 at 8:42 AM

      Hey Claudia, because the recipe as written requires you to partially cook the chicken thighs when you brown them I am hesitant to recommend freezing them in a partially cooked state. However, if you want to skip the whole dredging in flour and browning part and just add the raw chicken and the sauce ingredients to a freezer bag and going from there I think it would work just fine. I have not personally done this so I cannot vouch for the end results but I think it will work.

      Reply
      • Laura Assis says

        November 16, 2015 at 2:32 PM

        Thanks for the recipe, should the crock pot be on high, medium or low heat?

        Reply
        • Lady Heidi says

          November 17, 2015 at 7:31 AM

          Hi Laura, the recipe instructions state “Cover and cook on LOW for 6 hours or on HIGH for 4 hours.”

          Hope that helps!

          Reply
  4. Heather says

    January 27, 2019 at 6:33 PM

    This recipe was delicious! I tweaked it a little By using more of each ingredient. I also added thyme. Very good!!!!

    Reply
    • Heidi says

      January 28, 2019 at 8:13 PM

      So glad you enjoyed the recipe Heather!

      Reply

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