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maple Dijon chicken in a wide horizontal frame on a plate, sliced chicken coated in a glossy golden-brown glaze with a sprinkle of thyme, roasted vegetables beside it, warm light, shallow depth of field, landscape orientation

Maple Dijon Chicken

Chicken slow-cooked in a lovestruck maple Dijon glaze. Sweet and sassy!
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Prep Time 8 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.33 cup maple syrup
  • 0.25 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 0.25 cup chicken broth

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Whisk together the maple syrup, Dijon, vinegar, garlic, and broth, then pour over the chicken.
  3. Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Slice the chicken and spoon the maple Dijon sauce over the top.
  5. Serve with roasted vegetables or a simple salad.

Notes

Reduce the leftover sauce in a pan for a thicker, more syrupy glaze.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.