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Pat the chicken thighs dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. This step adds depth of flavor. Transfer the seared chicken to the slow cooker.

Add the chopped carrots, parsnips, sweet potato, and yellow onion to the slow cooker, arranging them around the chicken. Season the vegetables with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a medium bowl, whisk together the honey, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, grated fresh ginger, and low-sodium soy sauce until all ingredients are well combined.

Pour the honey-maple glaze evenly over the chicken and vegetables in the slow cooker.

Cover the slow cooker and cook on high for 3 1/2 to 4 hours, or on low for 7 to 8 hours, until the chicken is fork-tender and the root vegetables are easily pierced.

Once cooked, carefully remove the chicken and vegetables to a serving platter. Cover them loosely with foil to keep warm while you prepare the sauce.

If you desire a thicker sauce, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry. Carefully pour the liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium heat on the stovetop. Whisk in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.

Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish generously with fresh chopped parsley before serving.


Pat the chicken thighs dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. This step adds depth of flavor. Transfer the seared chicken to the slow cooker.

Add the chopped carrots, parsnips, sweet potato, and yellow onion to the slow cooker, arranging them around the chicken. Season the vegetables with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a medium bowl, whisk together the honey, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, grated fresh ginger, and low-sodium soy sauce until all ingredients are well combined.

Pour the honey-maple glaze evenly over the chicken and vegetables in the slow cooker.

Cover the slow cooker and cook on high for 3 1/2 to 4 hours, or on low for 7 to 8 hours, until the chicken is fork-tender and the root vegetables are easily pierced.

Once cooked, carefully remove the chicken and vegetables to a serving platter. Cover them loosely with foil to keep warm while you prepare the sauce.

If you desire a thicker sauce, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry. Carefully pour the liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium heat on the stovetop. Whisk in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.

Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish generously with fresh chopped parsley before serving.
