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Maple-Dijon Chicken Thighs and Carrots
Melissa Hart

Maple-Dijon Chicken Thighs and Carrots

Maple syrup can make slow-cooker chicken cloying, so mustard and cider vinegar do the balancing. Boneless thighs stay juicy through the shorter four-hour cook and give the carrots enough time to soften. Don't leave this one running all day; chicken has limits.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb carrots cut into 2-inch pieces
  • 1 small red onion cut into wedges
  • 1/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the chicken with the salt and pepper and arrange the carrots and onion in a 6-quart slow cooker.
  2. Set the chicken in one layer over the vegetables.
  3. Whisk the maple syrup, mustard, vinegar, Worcestershire and thyme and pour it evenly over the chicken.
  4. Cover and cook on low until the thighs reach 175°F and the carrots are tender, 3 1/2 to 4 hours.
  5. Move the chicken and vegetables to a platter and switch the cooker to high.
  6. Whisk the cornstarch with the cold water, stir it into the sauce and cook uncovered until lightly thickened, 8 to 10 minutes.
  7. Spoon the sharp maple sauce over the chicken and carrots.