Indulge in melt-in-your-mouth chicken and perfectly soft vegetables, all infused with sweet and savory flavor. This hearty dish is a one-pot wonder that’s perfect for busy days—let the slow cooker do the work while you go about your routine.
Ingredients
- 2 lbs (about 900g) boneless, skinless chicken thighs
- 2 cups baby carrots
- 3 large potatoes, chopped into bite-size chunks
- 1 cup chicken broth
- ¼ cup pure maple syrup
- 4 cloves garlic, minced
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
Begin by seasoning the chicken thighs with salt, black pepper, and thyme. In a slow cooker, place the baby carrots and chopped potatoes on the bottom. Arrange the seasoned chicken on top of the vegetables.
In a small bowl, whisk together the chicken broth, maple syrup, minced garlic, soy sauce, and olive oil until well combined. Pour this sweet and savory mixture over the chicken and veggies, ensuring every piece is coated.
Cover the slow cooker and set it to low heat, allowing everything to cook gently for about 8 hours. The long, slow cooking time gives the chicken a tender, pull-apart texture, while the vegetables soak up the flavorful juices.
Serving is as simple as ladling the chicken and veggies onto a plate and drizzling some of the extra sauce on top. Give it a quick taste test before plating and season with more salt or pepper if needed.
Whether you’re feeding a hungry family or meal-prepping for a busy week, Rustic Maple-Garlic Chicken & Veggies fits the bill. Thanks to its naturally sweet maple glaze, it’s a great option for kids. Use sweet potatoes instead of standard potatoes for extra fiber and flavor, or swap chicken thighs for turkey breast if you’re watching your fat intake. This dish is a comforting all-rounder, perfect for those who love simplicity and wholesome goodness in one delicious, slow-cooked meal.
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.
