Crock Pot Autumn Chicken
Embrace the cozy flavors of fall with this irresistibly hearty Crock Pot Autumn Chicken recipe! Tender, seared chicken thighs are slow-cooked to perfection alongside nutrient-packed sweet potatoes, carrots, apples, and onions, creating a comforting blend of savory and subtly sweet flavors. The dish is elevated by a luscious sauce made with chicken broth, maple syrup, Dijon mustard, and warm spices like cinnamon and thyme, infusing every bite with hints of autumn. With minimal prep time and effortless cooking in a crock pot, this recipe is perfect for busy weeknights or lazy weekends. Garnished with fresh parsley, it pairs wonderfully with crusty bread or a warm bed of rice for a soul-satisfying, seasonal dinner that's both wholesome and flavorful.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 2 medium apples, cored and chopped
- 1 large yellow onion, diced
- 1 cup chicken broth
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic cloves, minced
- 0.5 teaspoon cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until lightly browned. Remove from heat and set aside.
In the crock pot, add the sweet potatoes, carrots, apples, and onion, spreading them evenly across the bottom.
Place the seared chicken thighs on top of the vegetables.
In a small bowl, whisk together the chicken broth, maple syrup, Dijon mustard, minced garlic, cinnamon, dried thyme, salt, and black pepper until combined.
Pour the sauce mixture over the chicken and vegetables in the crock pot, ensuring everything is well coated.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through, and the vegetables are soft.
Once done, taste and adjust the seasoning if necessary. Optionally, sprinkle with fresh parsley for garnish before serving.
Serve hot and enjoy your Crock Pot Autumn Chicken with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 24.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
