Crockpot Maple-Mustard Chicken with Roasted Brussels Sprouts and Cranberries
This unique crockpot recipe combines the sweetness of maple syrup with the tang of mustard, creating a delightful glaze for tender chicken. Paired with roasted Brussels sprouts and tart cranberries, it’s a perfect weeknight dinner that’s both comforting and vibrant.
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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 this mixture over the chicken, ensuring each piece is well coated. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper to taste.
Toss in 2 cups of halved Brussels sprouts and 1 cup of fresh cranberries around the chicken in the crockpot.
Cover 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 vegetables from the crockpot and place them on a serving platter.
Drizzle any remaining sauce from the crockpot over the chicken and vegetables for added flavor. Serve warm, garnished with fresh parsley if desired, and enjoy this delightful combination of flavors!
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