Crockpot Maple-Dijon Chicken with Roasted Garlic and Brussels Sprouts

Begin by placing 4 boneless, skinless chicken breasts in the bottom of your crockpot. In a separate bowl, whisk together 1/2 cup of pure maple syrup, 1/4 cup of Dijon mustard, and 2 tablespoons of apple cider vinegar until well combined.

Pour the maple-Dijon mixture over the chicken, ensuring each piece is well coated. Next, add 1 pound of Brussels sprouts, trimmed and halved, around the chicken in the crockpot.

Peel and smash 4 cloves of garlic, then scatter them over the chicken and Brussels sprouts for added flavor.

Season the entire dish with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the Brussels sprouts are tender.

Once done, carefully remove the chicken and Brussels sprouts from the crockpot and place them on a serving platter.

Drizzle any remaining sauce from the crockpot over the top for extra flavor. Serve warm, garnished with fresh thyme leaves if desired, and enjoy your delicious and easy weeknight dinner!