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Slow Cooker Maple Dijon Chicken Thighs with Sweet Potatoes
Original recipe: 6 servings · Prep: Under review · Cook: Under review · Total: Under review
By PanPotPlates Editorial TeamPublished May 5, 2026 | Updated Oct 21, 2026
American-Inspired
Under review
slowcookeronepoteasyfamilydinnerbudget-friendlycomfortfoodtimessaver
Chicken thighs and sweet potato cubes cooked together in maple-Dijon sauce, with optional broiling of the cooked chicken.
Prep
Under review
Cook
Under review
Total
Under review
Servings
6
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
6
- 6 bone-in, skin-on chicken thighs
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
-
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper until smooth.
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Season the chicken thighs lightly with salt and pepper on both sides.
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Place the cubed sweet potatoes at the bottom of the slow cooker. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
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Arrange the chicken thighs skin side up over the sweet potatoes in the slow cooker.
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Pour the maple Dijon sauce evenly over the chicken and sweet potatoes.
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Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
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Optional: For crispy skin, carefully remove the chicken thighs and place under a preheated broiler for 3-5 minutes, watching closely to prevent burning.
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Drizzle any remaining sauce from the slow cooker over the chicken and sweet potatoes before serving.
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Garnish with freshly chopped parsley and serve warm.
Preparation
The sweet potatoes cook in the slow cooker; they are not roasted. Optional broiling uses a separate broiler-safe tray. Follow the slow cooker manufacturer guidance.
Timing note
Allow for preparation, 6-7 hours on LOW or 3-4 hours on HIGH until chicken reaches 165°F (74°C) and sweet potatoes are tender, plus optional broiling.
Storage
Refrigerate promptly in covered shallow containers for up to 4 days. Reheat to 165°F (74°C).
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