Name: Slow Cooker Maple Dijon Chicken Recipe
Prep time: 10 min
Cook time: PT-490795H41M42S
Total time: PT-490795H41M42S
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (about 3-4 large pieces); 1/4 cup Dijon mustard; 1/4 cup pure maple syrup; 1 Tablespoon apple cider vinegar; Salt to taste; Fresh ground black pepper to taste; 1/2 cup fresh parsley, chopped

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Introduction

This Slow Cooker Maple Dijon Chicken is an effortless and flavorful meal perfect for busy days. The sweet maple syrup combined with tangy Dijon mustard creates a delicious sauce that tenderizes the chicken while it cooks. Let your slow cooker do the work, and enjoy a comforting dinner with minimal effort.

A white plate holds a meal with three main layers: at the bottom are fresh green lettuce leaves mixed with thinly sliced radish rounds, scattered across the plate's right side; next, on the left side and slightly behind, there are halved small red and yellow potatoes with a smooth, glossy texture; on top and centered is a single large piece of golden-brown cooked chicken breast, being topped with a light brown creamy sauce poured from a spoon above. The dish sits on a white marbled surface, with a fork placed to the left of the plate and glasses of clear water blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 3-4 large pieces)
1/4 cup Dijon mustard
1/4 cup pure maple syrup
1 Tablespoon apple cider vinegar
Salt to taste
1/2 cup fresh parsley, chopped, for garnish (optional)
Fresh ground black pepper to taste

Instructions

Step 1: Stir the Dijon mustard, maple syrup, and apple cider vinegar together in the bowl of your slow cooker until well combined.
Step 2: Add the chicken breasts and a pinch of salt to the slow cooker. Use tongs to flip the chicken several times, making sure each piece is evenly coated with the sauce.
Step 3: Cover and cook on low for 3 to 5 hours, or until the chicken is cooked through and tender.
Step 4: Once cooked, top the chicken with chopped parsley and a sprinkle of fresh ground black pepper. Serve immediately with your favorite sides.

Tips & Variations

For added depth, add a minced garlic clove or a teaspoon of smoked paprika to the sauce before cooking.
Use chicken thighs instead of breasts for juicier results.
If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce on the stove to reduce before serving.
For a dairy-free garnish alternative, try chopped green onions or fresh thyme.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat to avoid drying out the chicken.

How to Serve

A white plate featuring a meal with three main layers: on the left side, a fresh salad with light green lettuce leaves, thinly sliced white radishes with red edges, and chopped green onions scattered on top; in the middle, a large piece of chicken breast covered with glossy brown gravy and sprinkled with finely chopped green herbs; on the right side, several roasted baby potatoes with a golden-brown color, also topped with small bits of green herbs. The plate rests on a white marbled surface, next to two vintage silver forks and a glass of white wine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen, increase the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).

Can I make this recipe on high instead of low?

Yes, you can cook on high for about 1.5 to 2 hours, but check the chicken for doneness earlier to prevent overcooking.