Go Back
An overhead shot of slow cooker maple dijon chicken thighs simmering in the crockpot. The sauce is bubbling around the tender chicken.

Crockpot Maple Dijon Chicken: The Easiest Slow Cooker Dinner

This Crockpot Maple Dijon Chicken is an incredibly easy and flavorful weeknight meal. Tender chicken thighs are slow-cooked in a sweet and tangy sauce, creating a delicious dinner with minimal effort that the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce
  • 2.5 lbs boneless, skinless chicken thighs About 8-10 thighs.
  • 1/2 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 cloves garlic minced
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch For thickening the sauce.
  • 2 tbsp cold water

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Mixing Bowl
  • 1 Whisk

Instructions
 

  1. In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, dried rosemary, salt, and black pepper until well combined.
  2. Arrange the chicken thighs in a single layer in the bottom of a 6-quart slow cooker. Pour the maple dijon sauce mixture over the chicken.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
  4. Remove the cooked chicken from the slow cooker and set aside. In a small bowl, mix the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker with the remaining liquid and whisk to combine. Cover and cook on HIGH for 15-20 minutes, or until the sauce has thickened.
  5. Return the chicken to the thickened sauce in the slow cooker and toss to coat. Serve immediately.

Notes

For best results, use chicken thighs as they stay more tender and juicy than chicken breasts in the slow cooker.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
QR Code linking back to recipe