Crockpot Autumn Harvest Chicken with Maple-Apple Glaze and Root Vegetable Medley

Begin by preparing the chicken thighs; season them with salt, pepper, and a sprinkle of smoked paprika for depth of flavor.

Next, peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces, ensuring they are uniform for even cooking.

In a large bowl, mix together the apple cider, maple syrup, Dijon mustard, and a splash of apple cider vinegar to create the glaze.

Place the seasoned chicken thighs at the bottom of the crockpot, followed by the chopped root vegetables.

Pour the maple-apple glaze over the chicken and vegetables, ensuring everything is well coated. Add fresh thyme sprigs and a bay leaf for aromatic flavor.

Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and the vegetables are fork-tender.

Once cooked, remove the bay leaf and thyme sprigs, and give the dish a gentle stir to combine the flavors.

Serve the chicken and vegetables warm, drizzling any remaining glaze from the crockpot over the top for added sweetness and flavor.

Garnish with chopped fresh parsley for a pop of color and freshness before serving.