Slow Cooker Maple Dijon Chicken and Broccoli

By PineyCook

Ingredients

• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 heads broccoli, cut into florets
• 2 tablespoons chopped fresh parsley leaves
• For the sauce
• 1/3 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Zest of 1 orange
• Kosher salt and freshly ground black pepper, to taste

Details

Adapted from damndelicious.net

Preparation

Step 1

In a medium bowl, whisk together maple syrup, mustards, red wine vinegar, garlic, rosemary, oregano and orange zest; season with salt and pepper, to taste. Set aside.

Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken; season with salt and pepper, to taste.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken thighs into a 6-qt slow cooker. Stir in maple syrup mixture. Cover and cook on low heat for 5-6 hours or high for 2-3 hours. Add broccoli during the last 30 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.