Maple Dijon Glazed Boneless Chicken Thighs (Crock Pot Version) feature tender chicken coated in a sweet-tangy maple-Dijon glaze. Slow-cooked with garlic and a hint of thyme, this effortless crock pot dish delivers rich, savory-sweet flavors—ideal for a comforting dinner that fills your home with warm, inviting aromas.
Recipe Tips and Tricks
- Searing Boost: Sear the chicken thighs in a skillet for 2-3 minutes per side before slow cooking—it adds a caramelized depth to the glaze.
- Glaze Consistency: Warm the maple syrup slightly if it’s thick—it’ll blend smoother with the mustard and other ingredients.
- Mustard Balance: Taste the glaze before adding—adjust Dijon for your preferred tanginess, starting light if you’re mustard-shy.
- Thickening Sauce: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 30 minutes for a thicker, stickier glaze.
- Garlic Freshness: Add half the garlic at the start and the rest in the last hour for a mix of mellow and bold flavors.
Why You’ll Love This Recipe
You’re going to absolutely adore this Maple Dijon Glazed Boneless Chicken Thighs (Crock Pot Version) recipe—it’s a flavor-packed delight that’s as easy as it is delicious! Picture this: coming home to the cozy, mouthwatering aroma of tender chicken thighs simmering in a sticky, sweet-and-tangy glaze made from rich maple syrup and zesty Dijon mustard, with a whisper of garlic and thyme weaving through every bite. The slow cooker makes it a breeze, turning these boneless, skinless thighs into juicy perfection that practically melts in your mouth, all while that glaze clings to every morsel with its irresistible balance of sweet, savory, and sharp. You’ll love how this dish feels like a warm hug on a chilly day—comforting yet sophisticated enough to serve at a dinner party or a special family meal. It’s versatile too—pair it with roasted veggies, mashed potatoes, or rice, and watch everyone dig in with glee, scraping up every last drop of that glorious glaze. The maple brings a touch of autumn sweetness, the Dijon adds a bold kick, and the crock pot ensures you get all that goodness with minimal effort—just set it and forget it until dinnertime. This isn’t just a meal—it’s a deliciously simple treat that’ll have you savoring every sticky, tangy bite and eager to make it again and again!
Maple Dijon Glazed Boneless Chicken Thighs (Crock Pot Version)
Tender chicken thighs slow-cooked in a sweet-tangy maple-Dijon glaze with garlic.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- ⅓ cup pure maple syrup
- ¼ cup Dijon mustard
- 4 garlic cloves, minced (divided)
- ½ cup low-sodium chicken broth
- 1 teaspoon dried thyme (divided)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- ¼ cup green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Maple Dijon Glazed Boneless Chicken Thighs (Crock Pot Version) going—it’s going to be a sweet-and-tangy delight! First, grab your slow cooker and place those boneless, skinless chicken thighs right into the bottom—they’re the juicy stars, ready to soak up all that glaze. No need to chop them; they’ll break apart beautifully later.
- If you’ve got a few extra minutes, heat the olive oil in a skillet over medium-high heat and sear the chicken thighs for 2-3 minutes per side until golden—it’s optional but adds such a yummy caramelized boost! Transfer them to the crock pot when done. Now, let’s whip up that glaze! In a medium bowl, whisk together the maple syrup (warm it a bit if it’s thick!), Dijon mustard, half the minced garlic (2 cloves for now), chicken broth, soy sauce, apple cider vinegar, and half the dried thyme. Add a pinch of salt and pepper, then stir until it’s a smooth, glossy mix. Taste it—if you want it tangier, add a bit more mustard; if it’s too sharp, a touch more maple syrup will balance it out. Pour this delicious glaze over the chicken, letting it coat them like a sticky, flavorful hug.
- Pop the lid on your slow cooker, set it to low for 6 hours (or high for 3 hours if you’re in a hurry), and let it work its magic. Your kitchen’s going to fill with the most mouthwatering maple-garlic aroma—pure coziness! About an hour before it’s done, stir in the remaining garlic (2 cloves for a fresh kick) and thyme—it’ll brighten up the flavors. When the time’s up, give it a peek—the chicken should be tender enough to shred with a fork. Stir gently to coat everything in that sticky glaze, breaking the thighs into bite-sized pieces if you like (they might fall apart on their own—that’s perfect!). If you want a thicker glaze, mix the cornstarch with 2 tablespoons of water to make a slurry, stir it in 30 minutes before the end, and let it finish cooking.
- Taste and adjust with a little more salt or pepper if needed, then sprinkle those chopped green onions over the top—they’ll add a fresh, crisp finish that makes it pop. Serve it up hot with mashed potatoes, rice, or roasted veggies—whatever you’re craving to soak up that glorious glaze. You’ve just made a dish that’s sweet, tangy, and oh-so-comforting—dig in and enjoy every sticky, delicious bite!
Notes
- Searing the chicken is optional but adds a lovely caramelized depth—perfect if you’ve got a few extra minutes.
- Leftovers get even stickier and tastier overnight—great for sandwiches or bowls!
- Serve with a drizzle of extra maple syrup if you’re feeling extra sweet.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 350Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 184mgSodium 684mgCarbohydrates 14gFiber 1gSugar 11gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Skinless Chicken Thighs: The heart of the dish, these thighs stay juicy and tender in the slow cooker—perfect for soaking up the glaze. Look for fresh, even cuts.
- Maple Syrup: Pure maple syrup brings rich, natural sweetness—avoid pancake syrup for the best flavor and texture.
- Dijon Mustard: The tangy, spicy star—use a good-quality brand like Grey Poupon for a smooth, bold taste.
- Garlic: Freshly minced garlic adds warm, savory depth—use plump cloves for maximum flavor.
- Chicken Broth: Low-sodium broth keeps the dish juicy and balances the sweetness—essential for the sauce base.
- Dried Thyme: A subtle, earthy herb that complements the glaze—crush it slightly to release its aroma.
- Soy Sauce: A splash of low-sodium soy sauce adds umami depth—enhances the savory side of the glaze.
- Apple Cider Vinegar: A touch of vinegar brightens the sauce—balances the sweetness with a slight tang.
- Olive Oil: Extra-virgin olive oil adds richness—perfect for searing or blending into the glaze.
- Green Onions: Chopped green onions garnish with a fresh, crisp finish—use the green tops for color.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts for a leaner option, or pork chops for a different twist—adjust cooking time slightly for breasts.
- Sweetener Alternatives: Swap maple syrup for honey for a floral sweetness, or brown sugar for a deeper caramel note.
- Mustard Options: Use whole-grain mustard for texture, or spicy brown mustard for extra kick—adjust to your taste.
- Herb Variations: Replace thyme with rosemary for a piney depth, or oregano for a Mediterranean vibe—fresh herbs work too.
- Liquid Substitutes: Swap chicken broth for white wine or apple juice—wine adds sophistication, juice boosts sweetness.
- Spice Boost: Add a pinch of cayenne or smoked paprika for a subtle heat—keep it mild to let the glaze shine.
- Veggie Additions: Toss in sliced carrots or potatoes for the last hour—adds heartiness without overpowering the dish.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge and reheat slowly to keep the glaze intact.
- Make-Ahead: Prep the glaze and chicken the night before; store in the fridge and assemble in the crock pot in the morning.
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