Crockpot Autumn Harvest Chicken with Maple-Cranberry Glaze and Root Vegetable Medley
This unique crockpot recipe features tender chicken simmered in a delightful maple-cranberry glaze, paired with a colorful medley of seasonal root vegetables. It's a comforting dish that captures the essence of autumn, making it perfect for cozy family dinners.
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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 crockpot. Next, season the chicken. Take 4 boneless, skinless chicken thighs and season both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.
Place the seasoned chicken thighs on top of the root vegetables in the crockpot. In a separate bowl, mix the glaze.
Combine 1/2 cup of pure maple syrup, 1/4 cup of cranberry sauce, 2 tablespoons of apple cider vinegar, and 1 teaspoon of Dijon mustard.
Stir until well combined. Pour the maple-cranberry glaze over the chicken and vegetables in the crockpot.
Add 1/2 cup of chicken broth to ensure moisture during cooking. Cover the crockpot and set it to cook on low for 6 hours or on high for 3 hours.
Once cooked, check the chicken for doneness; it should reach an internal temperature of 165°F. Before serving, sprinkle with fresh chopped parsley for a pop of color and flavor.
Serve the chicken and vegetables warm, drizzled with any remaining glaze from the crockpot.
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