Crock Pot Autumn Harvest Chicken with Maple-Glazed Root Vegetables and Cranberry Chutney

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 dried thyme.

In a separate bowl, mix together 1/4 cup of pure maple syrup, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard.

Pour this mixture over the vegetables in the crock pot. Take 4 boneless, skinless chicken thighs and place them on top of the vegetables.

Season the chicken with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cover the crock pot and cook on low for 6 hours or on high for 4 hours.

While the chicken and vegetables are cooking, prepare the cranberry chutney. In a small saucepan, combine 1 cup of fresh cranberries, 1/2 cup of sugar, 1/2 cup of water, and the zest of 1 orange.

Bring to a boil, then reduce the heat and simmer for about 10 minutes until the cranberries burst and the mixture thickens.

Once the chicken is cooked, serve it alongside the maple-glazed root vegetables and top with a generous spoonful of cranberry chutney.

Garnish with fresh parsley for a pop of color and flavor.