There’s a certain magic in letting a slow cooker do all the heavy lifting for you. Chicken thighs, in particular, benefit from the low-and-slow treatment, transforming into tender, juicy morsels infused with savory flavors. Today, we’re taking that slow-cooked goodness and adding a touch of tangy sweetness in our recipe for Tangy Maple–Mustard Slow Cooker Chicken Thighs.
Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ cup pure maple syrup
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for extra color)
Instructions
Begin by whisking together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic in a small bowl. Stir in the salt, pepper, and paprika if you’re using it, creating a thick, tangy sauce.
Next, arrange the chicken thighs in the bottom of your slow cooker. If the skin is on, you can leave it on for added juiciness, or remove it to reduce some of the fat. Pour the maple–mustard mixture over the chicken, ensuring each piece is coated in that delicious sauce.
Cover the slow cooker and set it to low for about 6 hours (or high for 3 to 4 hours). Troubleshoot time based on your slow cooker’s heat level, but aim for the chicken to reach an internal temperature of 165°F. Once done, the thighs will be incredibly tender, and you’ll have a sauce begging to be spooned over rice or mashed potatoes.
Finally, if you’d like a crispy finish on the chicken, pop the cooked thighs under a broiler for just a few minutes. Watch closely so they don’t burn—this step adds a mouthwatering caramelization to that tangy glaze.
This recipe is a weeknight hero, family-friendly yet elegant enough to serve guests. You can easily opt for boneless thighs, substitute honey for maple syrup, or add a pinch of chili flakes for a dash of heat. From a health standpoint, chicken thighs offer ample flavor for fewer calories than some other cuts, and they adapt beautifully to a range of dietary needs. Whether you’re cooking for an easy dinner or looking for fun ways to meal-prep, these Tangy Maple–Mustard Slow Cooker Chicken Thighs are a comforting, no-fuss option sure to satisfy. Enjoy!
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.
