Slow Cooker Maple-Dijon Chicken
Simple prep, and on the table in 6 minutes once you're ready to eat! Fresh greenbeans, a sweet and zesty sauce make this chicken delicious the first time, and for leftovers!
- 4lbs Chicken Thighs (skinless, boneless)
- 1/4 cup Real Maple Syrup (do not substitute)
- 2/3 cup Dijon Mustard
- 2 tsp Dried Basil
- 2 tsp Paprika
Place chicken thighs in the slow cooker.
Add in maple syrup, dijon mustard, dried basil, paprika, sea salt and black pepper. Use a spatula to toss well until chicken is coated. Cook on low for 6 - 8 hours, or on high for 4 hours.
Right before serving, place the green beans in a pot on the stove and cover with water. Bring to a boil and then reduce to a simmer. Let beans simmer for 3 - 4 minutes, or just until soft. Drain the water off, then toss in olive oil, sea salt and black pepper to taste.
Divide green beans between plates and top with maple mustard chicken. Enjoy!
Notes: We use chicken thighs here because they hold up better to the long cooking without getting dried out. If you prefer chicken breasts, you can use them instead, but may want to add 1/4 cup water to the sauce before cooking.
Refrigerate leftovers in an airtight container for up to three days.
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