Sink your fork into these tender, flavor-packed chicken thighs, simmered low and slow for a full eight hours. Maple syrup adds a subtle sweetness that is perfectly balanced by savory balsamic vinegar and aromatic herbs. The result is a meal that’s luscious enough for a weekend family dinner, yet simple enough for any busy weeknight.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 4–5 pieces)
- ½ cup balsamic vinegar
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Optional garnish: chopped fresh parsley
Instructions
Start by patting the chicken thighs dry with a paper towel—this helps them brown nicely and prevents excess moisture from diluting your sauce later on. In a large skillet set over medium-high heat, warm the olive oil. Add the chicken thighs skin side down, cooking just long enough to get a bit of golden color, about 3–4 minutes on each side.
In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, salt, and pepper. Once the chicken has browned, transfer it to the slow cooker. Pour your maple-balsamic mixture over the chicken pieces, ensuring they are evenly coated.
Cover and set your slow cooker to LOW for 8 hours. During this gentle cooking process, the chicken thighs will absorb every drop of tangy-and-sweet flavor. Once done, remove the chicken carefully, as it will be extremely tender. Skim off any excess fat from the sauce if you like, and drizzle the remaining juices over the chicken before serving. If desired, top with a sprinkle of chopped fresh parsley for an extra burst of color.
Whether you’re a meal-prep enthusiast, a busy parent, or simply a fan of effortless cooking, these Maple-Balsamic Chicken Thighs are a perfect fit. The long, slow cooking time yields meat so melt-in-your-mouth delicious, you’ll want to make extra. For a wholesome meal, pair with roasted veggies or a hearty side of mashed potatoes.
If you’re watching sugar intake, swap out the maple syrup for a lower-sugar sweetener, or lighten up by removing the chicken skin before serving. Enjoy this simple, comforting dish that proves patience in the kitchen truly pays off.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
