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Andrew Fowler

Maple-Dijon Chicken Thighs and Carrots

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