Slow Cooker Maple Dijon Chicken and Broccoli

Sweet, tangy and packed with so much flavor, made right in your crockpot! It just doesn’t get any easier!

Slow Cooker Maple Dijon Chicken and Broccoli - Sweet, tangy and packed with so much flavor, made right in your crockpot! It just doesn't get any easier!

I kind of have a thing for bone-in, skin-on chicken thighs. I mean, I have like 135365476457 recipes for it. But I also have a thing for chicken thighs made in the crockpot, so I have concluded that chicken thighs just need to be made in the slow cooker.

They just do, smothered in REAL maple syrup, two types of mustard, and a little bit of orange zest.

And then you can throw in some broccoli so you have your veggies right alongside your chicken.

Slow Cooker Maple Dijon Chicken and Broccoli - Sweet, tangy and packed with so much flavor, made right in your crockpot! It just doesn't get any easier!

Could dinner get any easier?

Slow Cooker Maple Dijon Chicken and Broccoli

Sweet, tangy and packed with so much flavor, made right in your crockpot! It just doesn’t get any easier!

Ingredients:

  • 8 teaspoons brown sugar, divided
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 heads broccoli, cut into florets
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/3 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • Zest of 1 orange
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a medium bowl, whisk together maple syrup, mustards, red wine vinegar, garlic, rosemary, oregano and orange zest; season with salt and pepper, to taste. Set aside.
  2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken; season with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken thighs into a 6-qt slow cooker. Stir in maple syrup mixture. Cover and cook on low heat for 5-6 hours or high for 2-3 hours. Add broccoli during the last 30 minutes of cooking time.
  5. Serve immediately, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 526.0 Calories from Fat 280.8
% Daily Value*
Total Fat 31.2g 48%
Saturated Fat 10.6g 53%
Trans Fat 0.3g
Cholesterol 137.9mg 46%
Sodium 352.5mg 15%
Total Carbohydrate 31.6g 11%
Dietary Fiber 0.9g 4%
Sugars 20.9g
Protein 31.4g 63%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.