Turkey Thighs with Maple Mustard Sauce for the Crock Pot
Tender, juicy, and bursting with flavor, these Turkey Thighs with Maple Mustard Sauce for the Crock Pot are the ultimate comfort food with a sweet and savory twist. Perfectly seasoned and seared turkey thighs are slow-cooked to perfection in a delicious blend of maple syrup, Dijon mustard, apple cider vinegar, and garlic, filling your kitchen with an irresistible aroma. The sauce thickens into a silky glaze, highlighted by a touch of dried thyme for a hint of earthiness. This easy crock pot recipe requires only 15 minutes of prep and yields a satisfying dinner that pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread. Serve these turkey thighs drenched in the rich maple-mustard sauce and garnished with fresh parsley for a crowd-pleasing meal that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on turkey thighs
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cup chicken broth
- 0.25 cup maple syrup
- 0.25 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 cloves minced garlic
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Pat the turkey thighs dry with a paper towel and season them evenly with the kosher salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the turkey thighs, skin-side down, for 3-4 minutes until golden brown. Flip and brown the other side for 2-3 minutes. Transfer the turkey thighs to the crock pot.
In a small bowl, whisk together the chicken broth, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme until well combined.
Pour the maple mustard sauce over the turkey thighs in the crock pot.
Cover and cook on LOW for 5-6 hours or until the turkey thighs are tender and reach an internal temperature of 165°F (74°C).
Once the turkey is done, transfer the thighs to a serving platter and tent with foil to keep warm.
Pour the remaining cooking liquid from the crock pot into a small saucepan. Heat over medium heat.
In a small bowl, mix the cornstarch and water until smooth. Stir the slurry into the saucepan and cook for 2-3 minutes, or until the sauce has thickened.
Spoon the maple mustard sauce over the turkey thighs and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 53.4 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1660 mg | 35% | |
*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.
