Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs bathed in a sweet-tangy maple-rosemary glaze, paired with caramelized carrots and parsnips for a comforting yet elegant weeknight meal. This american-inspired slow cooker (gluten-free) ready in about 380 minutes pairs boneless chicken thighs, medium, peeled and chopped carrots, medium, peeled and chopped parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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.

★ 3.5 (12 ratings) Prep: 20 min Cook: 360 min Serves 6 American cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs boneless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3-4 minutes per side until golden brown. Transfer to slow cooker.
  2. Step 2: Add 2 diced medium yellow onions and 3 minced garlic cloves to the skillet; cook for 2 minutes until fragrant. Stir in 2 cups chopped carrots and parsnips, then cook for 3 minutes until slightly softened.
  3. Step 3: Pour 3 tbsp pure maple syrup, 2 tbsp apple cider vinegar, 1 tsp dried rosemary, and 1 cup low-sodium chicken broth into the skillet, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
  4. Step 4: Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 6 hours, until chicken is fork-tender and vegetables are caramelized.
  5. Step 5: Stir gently to coat vegetables in sauce. Discard any excess fat from the surface before serving.

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Frequently asked questions

How long does Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Maple-Glazed Slow Cooker Chicken with Roasted Root Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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