Go Back
Maple Dijon Chicken Thighs with Brussels Sprouts
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 6 boneless, skinless chicken thighs
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, chicken broth, dried thyme, salt, and black pepper until smooth.
  • Place the chicken thighs in the bottom of the slow cooker and pour the sauce mixture over them.
  • Add the halved Brussels sprouts around and on top of the chicken.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and the Brussels sprouts are soft.
  • Stir gently before serving to coat everything in the sauce.

Notes

If the Brussels sprouts release extra liquid during cooking, lift the lid for the last 30 minutes to let the sauce thicken slightly. Serve the dish over mashed potatoes or with crusty bread to soak up the sauce. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce. For a brighter finish, add a squeeze of lemon juice right before serving.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife