Maple Dijon Chicken

This Maple Dijon Chicken is inspired quite thoroughly by the Maple Dijon Chicken on Stephanie O’Dea’s blog, but is quite different since I can’t leave anything alone!


  • 4 -6 chicken thighs
  • 1 cup chicken broth (I used homemade frozen)
  • 1 onion, diced
  • 2T stone ground dijon mustard (the kind with lots of seeds)
  • 3T maple syrup (the real stuff – use molasses if you don’t have maple syrup, or sorghum, both would be good but not that pancake syrup that’s mostly just corn syrup.)
  • 5 cloves garlic
  • 2t dried thyme
  • 2 bay leaves


Layer all the ingredients except the broth in the crock pot…


and mix them up really well.


Add the broth on top (does not have to be frozen; if you have a different size container, short it but do not increase the volume)

After 4 hours on high (could go a long time on low if you’re not home – 8-10 hours would be fine.)


(picture is one serving left in the crock pot)


Serving plated.

We served with sweet potatoes on the side; the original recipe had the sweet potatoes in the crock but I’m really picky about how I cook sweet potatoes. The flavors blended marvellously, and we used bread to soak up extra sauce. It reminded me a lot of the glaze I make when I make a ham. It would probably be equally good with pork tenderloin or pork chops, since it tasted like a pork sauce.

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