Autumn Harvest Shredded Chicken with Apple-Cider Glaze and Roasted Brussels Sprouts

Begin by preheating your oven to 400°F. In a large mixing bowl, combine 1 cup of apple cider, 2 tablespoons of Dijon mustard, 1 tablespoon of maple syrup, and 1 teaspoon of ground cinnamon to create the glaze.

Season 2 pounds of boneless, skinless chicken thighs with salt and pepper, then place them in a slow cooker.

Pour the apple-cider glaze over the chicken, ensuring it is well coated. Cover the slow cooker and cook on low for 6 hours or high for 3 hours until the chicken is tender and easily shredded.

While the chicken cooks, prepare the Brussels sprouts by trimming and halving 1 pound of fresh Brussels sprouts.

Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until they are golden brown and crispy.

Once the chicken is cooked, shred it using two forks and mix it back into the glaze in the slow cooker.

To serve, plate a generous portion of the shredded chicken alongside the roasted Brussels sprouts. Garnish with fresh thyme leaves for an aromatic touch.

Enjoy your seasonal dish!