Need an inexpensive meal for the family? Crock Pot Maple Dijon Chicken Thighs are a slow cooker feast that delivers big flavors!
I love chicken thighs. I can get them SO cheap on sale. They cook great, taste great…just an easy, cheap meal. That’s why I knew I had to make them when I saw Katie’s 40 meals in 4 hours post! Chicken thighs! YEA! One of our family’s favorites! The original oven recipe can be found here!
Maple Dijon Chicken is honestly one of my favorite Slow Cooker meals! I love it and can’t get enough (I was licking the sauce off of my plate!). Freezing it made it even better in my view – it was easy and yummy.
Be sure to check out some of our other slow cooker meals:
Slow Cooker BBQ Cranberry Chicken
Slow Cooker Mexican Style Shredded Beef
Crock Pot Maple Dijon Chicken Thighs
Ingredients
- 6-8 Chicken thighs
- 1/2 C Dijon Mustard
- 1/4 C Maple Syrup
- 1 T Rice Wine Vinegar
- 1 can of Sliced Mushrooms, drained
- 1 onion sliced
Instructions
- Spray crock pot with non-stick cooking spray
- Place chicken in crock pot
- Mix together mustard, syrup, vinegar and pour over chicken
- Top with mushrooms and sliced onion
- Cook on low for 6 hours
chicken thighs..with, or without skin and bones?
I used no skin but with bones. Would have been great boneless but what I had was bones 😉
I wouldn’t use skin but that’s a preference of mine!
You can really do whichever you prefer. I prefer boneless & skinless.
If you do use the skin…I would sear them in a saute pan on each side with some olive oil or better for about 2-3 just so they can brown and get a nice crisp skin…you can buy them both ways…I just happen to have the skinless in my freezer just now but that’s what I have done before…great additional flavor also…. 🙂 …
*butter* I meant…lol
That would taste delicious! YUM
Thanks for the tips and thanks for stopping by!
Yum!! I love using my crock pot and I’m always looking for new recipes to try in it. This is on the to make list. Thank you so much for sharing at A Bouquet of Talent. So glad you did!!
🙂 It’s really yum! you should try it
Hello… I am going to attempt this recipe in the near future but I could not find rice vinegar in my store.. I did some research and apple cider vinegar is supposedly a good substitute for it with maybe a touch of sugar added… has anyone tried this?
I think it would be a decent substitute. Let us know how it turns out!
I switch vinegars every time I make something. I don’t think you’ll need to add sugar 😉 Just use a different vinegar!
Can you make this recipe ahead of time to use for later, meaning freeze it uncooked? Would the maple syrup freeze okay? Thanks!
Yes! This recipe is definitely freezer friendly raw 😉
Thank you!!! By the way, great site!
Thanks! Let me know how you like the thighs! i wanted to drink the sauce it was so good!!!
I made these yesterday with chicken breasts and they were DELISH! I made rice and green beens to accompany. I tossed the green beans in the sauce with a little pepper and it was great, too. My crockpot has 2 high, 2 low & a warm setting. I set mine on the 6 hour setting and they were cooked in 4. Definitely recommend this recipe. My hubby and 4 year old daughter loved them, too!
I loved these too 😉 wanted to drink the sauce!
Hi Denise! Did you use boneless chicken breasts? How many? Thanks!
This was a HIT with all. From my hubby who “only eats white meat” to my 5 year old who had three helpings. My son and I also loved it. Cooked to perfection. Thank you.
Hi Heather,
We tried this meal the other night and it was delicious! I am doing a round-up of our favorite freezer-to-crock pot recipes and I was wondering if I could include the image from this recipe in my blog post. (Linking back to this recipe, of course!) Thank you!
Kim – please do! thanks – I’m so glad that you liked it!!!!!
Thanks again, Heather! Here is the round-up: http://pinspiredhome.blogspot.com/2013/11/stock-your-freezer-freezer-to-crock-pot.html
Thanks for including it Kim!!!!
We tried this yesterday and really enjoyed it! I am not a fan of cooking white meat in the crock pot so I adapted it for the stove (cooked at 350* for about an hour – until thighs were 165*). If you go this route, I definitely recommend letting it marinade for a few hours, though. Without time for the chicken to sit in the sauce it tasted a little bit flat and mustardy. On the upside, we had the leftovers tonight and they were superb!! Balanced, a little bit sweet, and mellow. As a note, I chose to use about 1.5 packages of fresh sliced mushrooms for the recipe and I liked that they had a more delicate texture and more appealing taste than canned mushrooms. I’m glad a froze a second batch when I was cooking yesterday.
I have been looking for recipes for a freezer meal baby shower for my sister and this will be on the list.
Oh I’m so glad you liked it! And yeah – I agree with you if you’re going to do it in the oven let the meat seat in the sauce for a bit longer in the fridge before cooking! Cause the sauce is SO good!
Do you have to use “real” maple syrup or can you use the “fake” stuff like Mrs. Butterworth? Thank you!!!
I have only used this with real 🙂
Real, real, real! It is one of the most important flavors in the dish. For me, it is worth the extra money. This dish is soooo yummy!
Maple + dijon is always yummy. I’ve tried it with salmon and it tastes so amazing. I’m sure this will taste great too. I’m already thawing my chicken thighs to make for tonight!
Oh it would be amazing on Salmon! Thanks for the good idea 🙂 Hope you love the thighs as much as we did 😉
I found this from searching for chicken thigh slow cooker recipes. I was intrigued and the reviews seemed good so threw it in the pot this morning. Honestly, it was just okay. I did sub rice vinegar with apple cider vinegar. But won’t be making it again. I will however be trying some of the other recipes you have on your website. Can’t wait! 🙂 Thanks!
Kim I’m sorry you didn’t love it – this is truly one of my family’s favorites – 🙂
Just found your site a few days ago but bagged up six of your crock pot chicken recipes and stuck them in the freezer. This one went into the crock pot today. I used 4 legs, with bones and skin, and put everything in while still frozen. By the time it came out, it was all falling apart and the skins seemed to have melted away- I didn’t find an obvious bit of skin while eating. I also added 1/2 a cup dry white rice an hour before I served it to soak up the liquids. It tasted fantastic, and my boyfriend, who is a picky eater, gobbled his up! We have a winner! Looking forward to trying the others I prepared as well!