Crockpot Maple-Balsamic Chicken with Roasted Root Vegetables
This unique crockpot recipe combines the sweetness of maple syrup with the tanginess of balsamic vinegar, creating a soul-warming dish that pairs perfectly with roasted root vegetables. The slow cooking process allows the flavors to meld beautifully, making it a comforting meal for any occasion.
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Begin by seasoning the chicken thighs with salt and pepper on both sides. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic until well combined.
Place the seasoned chicken thighs in the crockpot, then pour the maple-balsamic mixture over the top, ensuring the chicken is well coated.
Next, peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces. Arrange the chopped vegetables around the chicken in the crockpot.
Sprinkle the thyme and rosemary over the vegetables and chicken for added flavor. Cover the crockpot with the lid 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 cooked through.
Once cooked, carefully remove the chicken and vegetables from the crockpot and place them on a serving platter.
Drizzle some of the cooking liquid over the top for extra flavor. Serve warm, garnished with fresh parsley if desired, and enjoy this comforting meal with family and friends.
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