Name: Slow Cooker Maple Dijon Chicken and Broccoli
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
Cuisine: American
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; 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

5 steps

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.

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.

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.

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.

Serve immediately, garnished with parsley, if desired.

Progress

0 / 5 steps