Maple-Sweet Potato Chicken with Root Vegetables
Maple-Sweet Potato Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 sweet potatoes, medium, peeled and cubed into 1-inch pieces
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 tablespoon olive oil
For the Maple Glaze
- 1/2 cup maple syrup
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables and chicken: Peel and cube the sweet potatoes, carrots, and parsnips into 1-inch pieces. Chop the onion and mince the garlic. Cut the chicken thighs into 1 1/2-inch pieces.
⏱️ 10 min
- 2
Optional: Brown the chicken. In a large skillet over medium-high heat, add the olive oil. Sear the chicken pieces for 2-3 minutes per side until lightly browned. This adds depth of flavor. Transfer the browned chicken to the slow cooker.
⏱️ 5 min
- 3
Whisk together the maple glaze: In a medium bowl, combine the maple syrup, chicken broth, Dijon mustard, apple cider vinegar, dried thyme, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 2 min
- 4
Assemble in the slow cooker: Add the cubed sweet potatoes, carrots, parsnips, chopped onion, and minced garlic to the slow cooker with the chicken. Pour the maple glaze over all the ingredients. Stir gently to ensure everything is coated.
⏱️ 3 min
- 5
Cook: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, or until the chicken is tender and the vegetables are easily pierced with a fork.
⏱️ 240 min
- 6
Thicken the sauce (optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker during the last 15-30 minutes of cooking. Continue to cook until the sauce has thickened to your desired consistency.
⏱️ 5 min
- 7
Serve: Taste and adjust seasoning if needed. Ladle the maple-sweet potato chicken and root vegetables into bowls. Garnish with fresh chopped parsley before serving.
Kitchen Tools
Nutrition Facts (per serving)
Maple-Sweet Potato Chicken with Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 sweet potatoes, medium, peeled and cubed into 1-inch pieces
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 parsnips, medium, peeled and cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 tablespoon olive oil
For the Maple Glaze
- 1/2 cup maple syrup
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables and chicken: Peel and cube the sweet potatoes, carrots, and parsnips into 1-inch pieces. Chop the onion and mince the garlic. Cut the chicken thighs into 1 1/2-inch pieces.
⏱️ 10 min - 2
Optional: Brown the chicken. In a large skillet over medium-high heat, add the olive oil. Sear the chicken pieces for 2-3 minutes per side until lightly browned. This adds depth of flavor. Transfer the browned chicken to the slow cooker.
⏱️ 5 min - 3
Whisk together the maple glaze: In a medium bowl, combine the maple syrup, chicken broth, Dijon mustard, apple cider vinegar, dried thyme, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 2 min - 4
Assemble in the slow cooker: Add the cubed sweet potatoes, carrots, parsnips, chopped onion, and minced garlic to the slow cooker with the chicken. Pour the maple glaze over all the ingredients. Stir gently to ensure everything is coated.
⏱️ 3 min - 5
Cook: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, or until the chicken is tender and the vegetables are easily pierced with a fork.
⏱️ 240 min - 6
Thicken the sauce (optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker during the last 15-30 minutes of cooking. Continue to cook until the sauce has thickened to your desired consistency.
⏱️ 5 min - 7
Serve: Taste and adjust seasoning if needed. Ladle the maple-sweet potato chicken and root vegetables into bowls. Garnish with fresh chopped parsley before serving.