A delicious recipe that you can easily prepare in your crockpot is this Slow Cooker Chicken Thighs and Broccoli, made with chicken thighs, broccoli, orange, maple syrup, and Dijon mustard. This delicious Slow Cooker Chicken Thighs and Broccoli recipe is perfect for dinner and takes about 220 minutes to prepare and can serve up to 4 people.

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Recipe Ingredients

• 1 orange
• 2 tbsp of maple syrup
• 1½ tbsp of Dijon mustard
• 2 tsp of minced garlic
• ½ tsp of kosher salt
• 4 large bone-in, skin-on chicken thighs
• 4 tsp of light brown sugar
• 1 tbsp of vegetable oil
• 1 tbsp of white wine or white wine vinegar
• 8 oz of fresh broccoli florets

How To Make Slow Cooker Chicken Thighs and Broccoli

1. Prepare the Slow Cooker: Spray the insert of a 6-quart slow cooker with cooking spray to prevent sticking during the cooking process.
2. Prep the Orange: Zest half of the orange, then squeeze the juice from that half into a small bowl. Slice the remaining half of the orange into wedges and set them aside for garnish.
3. Mix the Sauce: Add the maple syrup, Dijon mustard, minced garlic, and kosher salt to the bowl containing the orange zest and juice. Stir the mixture well until all ingredients are fully combined.
4. Prep the Chicken: Trim any excess fat from the chicken thighs. Use your fingers to gently separate the skin from the meat, then slide 1 teaspoon of brown sugar under the skin of each thigh, spreading it evenly.
5. Sear the Chicken: In a large nonstick skillet, heat the vegetable oil over medium-high heat until shimmering. Place the chicken thighs in the skillet, skin-side down, and cook for about 4 minutes until they turn golden brown.
6. Transfer to Slow Cooker: Remove the chicken thighs from the skillet and place them in the slow cooker, arranging them skin-side up for even cooking.
7. Make the Sauce: Drain off all but 1 teaspoon of oil from the skillet. Return the skillet to medium-high heat, then pour in the white wine or vinegar. Stir to scrape up any browned bits from the bottom of the pan, then add the maple syrup mixture. Cook for a few minutes until the sauce starts to boil and thicken.
8. Slow Cook the Chicken: Pour the sauce over the chicken thighs in the slow cooker. Cover the slow cooker and cook on high for 3 hours until the chicken is fully cooked through.
9. Add the Broccoli: Separate the broccoli florets into smaller pieces and lay them over the chicken in the slow cooker. Cover again and cook on high for an additional 15 to 20 minutes until the broccoli is crisp-tender.

Recipe Tips

• Add some extra flavor: Before searing the chicken, rub a bit of smoked paprika on the skin for a smoky taste that pairs well with the maple syrup.
• Check the broccoli: If you prefer softer broccoli, steam it for a few minutes before adding to the slow cooker. This ensures it cooks through more evenly.
• Make it gluten-free: If you’re avoiding gluten, use a gluten-free Dijon mustard and double-check that the other ingredients, like the maple syrup, are also gluten-free.
• Avoid overcooking: Set a timer for the broccoli and check it at the 15-minute mark. Overcooked broccoli can become mushy, so keep an eye on it.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chinese Barbecued Chicken Thighs
• Slow Cooker Chicken Thighs Boneless Stew
• Slow Cooker Chicken Thighs Curry