Maple-Dijon Slow Cooker Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs bathed in a sweet-tangy maple-dijon glaze, served alongside caramelized carrots and parsnips for a comforting weeknight dinner. This American-inspired slow-cooker recipe, ready in about 405 minutes, pairs chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 390 min Serves 4 American cuisine 520 cal/serving

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Ingredients

1.5 lbs chicken thighs
4 medium, peeled and chopped into 1-inch pieces carrots
3 medium, peeled and chopped into 1-inch pieces parsnips
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp Dijon mustard
3 cloves, minced garlic
1 cup chicken broth
1 tsp dried thyme

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Instructions

Step 1: Place 1.5 lbs bone-in, skin-on chicken thighs in the slow cooker, skin-side up. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Toss 4 medium peeled carrots and 3 medium peeled parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then arrange around the chicken.
Step 3: Whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 3 minced garlic cloves, 1 cup chicken broth, and 1 tsp dried thyme in a small bowl, then pour evenly over the chicken and vegetables.
Step 4: Cover and cook on LOW for 6-7 hours until chicken reaches 165°F internally and vegetables are fork-tender, basting once halfway through cooking.