Slow Cooker Maple-Mustard Chicken Thighs and Sweet Potatoes

Ingredients

• 2 pounds boneless, skinless chicken thighs, fully thawed
• 1½ pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 small yellow onion, sliced
• ⅓ cup low-sodium chicken broth
• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon fine salt
• ½ teaspoon black pepper
• 1 tablespoon cornstarch plus 1 tablespoon cold water, optional

Preparation and cooking

1. Place the onion and sweet potatoes in a 4- to 6-quart slow cooker. Pat the fully thawed chicken dry, season it with salt and pepper, and arrange it over the vegetables. Wash hands, utensils, and work surfaces after handling raw chicken.
2. Whisk the broth, Dijon, maple syrup, vinegar, garlic, and thyme. Pour the mixture over the chicken.
3. Cover and cook on Low for approximately 4–6 hours or High for 2–3 hours. Begin checking at the early end because cooker performance and thigh thickness vary. Every thigh must reach at least 165°F in its thickest part, and the sweet potatoes should be fork-tender. Use the slow-cooker thermometer guide for correct placement.
4. For a thicker sauce, move the chicken and vegetables to a clean platter. Mix cornstarch with cold water until smooth, stir it into the cooker liquid, cover, and cook on High for 10–15 minutes.

Why the sweet potatoes go on the bottom

Dense vegetables soften more reliably when they sit close to the heated crock and under the chicken juices. Keep the pieces close to 1 inch so they cook at a similar rate. Very small cubes can turn soft before thick thighs are ready.

Ingredient notes and substitutions

Use pure maple syrup rather than pancake syrup for predictable sweetness. Yellow or whole-grain mustard can replace part of the Dijon, but the sauce will taste milder. Bone-in thighs may take longer; confirm each piece with a thermometer. Chicken breasts are leaner and are not a direct timing substitute.

Serving ideas

Add steamed green beans, broccoli, or a crisp cabbage salad. If the sauce seems thin, follow the measured options in the watery slow-cooker meal guide.

Storage and reheating

Move leftovers into shallow containers and refrigerate within two hours—one hour if they have been above 90°F. Use refrigerated cooked chicken within 3–4 days, or freeze portions for longer storage. Reheat leftovers rapidly on the stove, in the oven, or in the microwave to 165°F; do not reheat chilled leftovers in a slow cooker. See the leftovers guide for a step-by-step cooling routine.

Safety sources

Guidance checked November 9, 2026: FoodSafety.gov slow-cooker safety, FoodSafety.gov minimum temperatures, and FoodSafety.gov four safety steps.