Autumn Harvest Crock Pot Chicken with Maple-Glazed Root Vegetables

Begin by preparing the root vegetables. Peel and chop 2 medium sweet potatoes, 2 medium carrots, and 1 large parsnip into bite-sized pieces.

Place them in the bottom of the crock pot. Next, season the vegetables with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of ground cinnamon.

In a separate bowl, mix together 1/4 cup of pure maple syrup and 2 tablespoons of olive oil. Drizzle this mixture over the vegetables and toss to coat evenly.

Now, take 4 boneless, skinless chicken thighs and season them with 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of cayenne pepper for a subtle kick.

Place the seasoned chicken thighs on top of the vegetables in the crock pot. Pour in 1 cup of low-sodium chicken broth and the juice of 1 orange over the chicken and vegetables.

This will add a bright, citrusy flavor to the dish. Cover the crock pot and set it to cook on low for 6 hours or on high for 3 hours.

Once the cooking time is complete, check the chicken for doneness; it should be tender and easily shredded with a fork.

Before serving, sprinkle 1/4 cup of chopped fresh parsley over the top for a pop of color and freshness.

Serve the chicken and vegetables warm, drizzled with any remaining cooking liquid for added flavor.