Slow-Cooked Buttermilk Chicken with Maple-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs simmered in a tangy buttermilk sauce with caramelized root vegetables for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs chicken thighs, buttermilk, dijon mustard 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.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 cup buttermilk
• 2 tbsp dijon mustard
• 3 tbsp maple syrup
• 2 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then rub with 1 tsp salt and 1/2 tsp black pepper. Place in slow cooker.
2. Step 2: Whisk together 1 cup buttermilk, 2 tbsp Dijon mustard, and 3 tbsp maple syrup in a bowl. Pour over chicken, ensuring even coating.
3. Step 3: Toss carrots, parsnips, 1 tbsp olive oil, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Arrange around chicken in slow cooker.
4. Step 4: Cover and cook on low for 6 hours until chicken reaches 165°F internally and vegetables are tender.