Crock Pot Maple-Balsamic Chicken with Roasted Garlic and Brussels Sprouts
This unique crock pot recipe combines the sweetness of maple syrup with the tangy depth of balsamic vinegar, creating a flavorful glaze for tender chicken. Paired with roasted garlic and Brussels sprouts, this dish is perfect for busy weeknight dinners, offering a delightful balance of flavors and textures.
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Begin by placing 4 boneless, skinless chicken breasts in the bottom of your crock pot. In a separate bowl, whisk together 1/2 cup of pure maple syrup, 1/4 cup of balsamic vinegar, 2 tablespoons of Dijon mustard, and 1 teaspoon of salt until well combined.
Pour this mixture over the chicken in the crock pot, ensuring each piece is well coated. Next, peel and smash 6 cloves of garlic, then add them to the crock pot for a rich, roasted flavor.
Trim and halve 1 pound of Brussels sprouts, and scatter them around the chicken in the crock pot. Cover the crock pot with its lid 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 reach an internal temperature of 165°F.
Carefully remove the chicken and Brussels sprouts from the crock pot, and let them rest for a few minutes.
To serve, drizzle some of the remaining sauce from the crock pot over the chicken and vegetables for added flavor.
Enjoy your delicious and unique maple-balsamic chicken with roasted garlic and Brussels sprouts!
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