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0 from 45 votes

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!

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 20 mins
Servings: 4 servings
Course: Main Course

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
  • ⅓ cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • Zest of 1 orange
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  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.