Crockpot Maple Glazed Chicken – Easy, Cozy, and Full of Flavor

Sweet, savory, and impossibly tender—that’s what you get with Crockpot Maple Glazed Chicken. This is the kind of dinner that makes the house smell amazing and gets everyone excited to eat. The sauce has a mellow maple sweetness, a little tang, and just enough garlic to keep it interesting.

It’s unfussy, family-friendly, and perfect for busy weeknights or slow, relaxed weekends. If you like comfort food with minimal effort, you’ll love this.

What Makes This Recipe So Good

This dish strikes a great balance: it tastes special, but the work is simple. The crockpot handles the cooking, so you can set it in the morning and come back to a ready-to-serve meal.

The maple glaze isn’t overly sweet—it’s rounded out with soy sauce, Dijon, and apple cider vinegar for a rich, balanced flavor.

It’s also versatile. Use chicken thighs for juicy results or chicken breasts if you prefer leaner meat. The sauce is generous and spoonable, perfect over rice, mashed potatoes, or roasted veggies.

Plus, leftovers reheat beautifully, and the flavors deepen by the next day.

Shopping List

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Pure maple syrup: 1/2 cup (use real maple syrup, not pancake syrup)
• Soy sauce: 1/4 cup (regular or low-sodium)
• Dijon mustard: 2 tablespoons
• Apple cider vinegar: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Onion: 1 small, finely chopped (optional but recommended)
• Smoked paprika: 1 teaspoon (or regular paprika)
• Black pepper: 1/2 teaspoon
• Red pepper flakes: Pinch, to taste (optional for mild heat)
• Salt: 1/2–3/4 teaspoon, to taste (adjust if using regular soy sauce)
• Cornstarch: 1–2 tablespoons, for thickening the glaze
• Water: 2 tablespoons, for cornstarch slurry
• Fresh herbs for garnish: Chopped parsley or chives (optional)
• Serving ideas: Cooked rice, quinoa, mashed potatoes, or steamed green beans

Step-by-Step Instructions

1. Prep the chicken. Trim excess fat if using thighs. Pat dry with paper towels so the sauce sticks better. Season lightly with salt and pepper.
2. Make the maple glaze. In a bowl, whisk maple syrup, soy sauce, Dijon, apple cider vinegar, garlic, paprika, black pepper, and red pepper flakes.

   Taste and adjust salt if needed.

3. Layer the slow cooker. Scatter the chopped onion in the bottom of the crockpot. Place the chicken on top in an even layer.
4. Pour and cook. Pour the maple glaze over the chicken, coating it well. Cover and cook on Low for 4–5 hours (thighs) or 3–4 hours (breasts), until the chicken is tender and reaches 165°F.
5. Remove the chicken. Transfer the chicken to a plate and tent with foil to keep warm.

   Skim excess fat from the sauce if needed.

6. Thicken the sauce. In a small bowl, stir cornstarch and water until smooth. Switch the crockpot to High. Whisk in the slurry and cook for 10–15 minutes, or until the glaze thickens to a silky consistency.
7. Return and coat. Add the chicken back to the crockpot and toss to coat in the glossy maple glaze.

   Let it sit for 5 minutes to soak up flavor.

8. Serve. Sprinkle with chopped parsley or chives. Spoon over rice, quinoa, or mashed potatoes, and drizzle extra glaze over the top.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld nicely, and the sauce thickens a bit more, which is great for reheating.

For freezing, cool the chicken and sauce completely, then freeze in a freezer-safe bag or container for up to 3 months.

Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce becomes too thick.

When reheating, do it low and slow so the chicken stays tender. A covered skillet over medium-low heat works well, or a microwave at 50–70% power in short bursts.

Benefits of This Recipe

• Low effort, high payoff: Minimal prep and hands-off cooking.
• Balanced flavor: Sweet, salty, tangy, and savory without being heavy.
• Flexible protein: Works with thighs, breasts, or even drumsticks.
• Kid-friendly: The maple glaze wins over picky eaters.
• Meal prep friendly: Easy to double and great for leftovers.
• Budget-conscious: Simple pantry ingredients and affordable cuts of chicken.

Pitfalls to Watch Out For

• Overcooking chicken breasts: They dry out faster than thighs. Check for doneness early, especially after 3 hours on Low.
• Using pancake syrup: It’s too sweet and artificial.

  Real maple syrup gives the right flavor and consistency.

• Skipping the thickener: Without cornstarch or a reduction, the sauce may be too runny. Thicken for that glossy finish.
• Under-seasoning: Taste the sauce before cooking and adjust salt, especially if using low-sodium soy sauce.
• Too much liquid: Some chicken releases a lot of juices. If the sauce seems thin, remove the lid for the last 20–30 minutes or thicken with a slurry.

Variations You Can Try

• Maple Balsamic: Swap apple cider vinegar for balsamic vinegar.

  Adds depth and a subtle fruity note.

• Ginger-Garlic: Add 1 tablespoon grated fresh ginger and increase garlic to 5 cloves for a brighter, aromatic glaze.
• Smoky Chipotle: Stir in 1–2 teaspoons adobo sauce from chipotles for sweet heat and smokiness.
• Citrus Twist: Add 1 tablespoon orange zest and 2 tablespoons orange juice to the sauce.
• Veggie Boost: Add sliced carrots or bell peppers in the bottom of the crockpot. They’ll soak up the glaze and come out tender.
• Crispy Finish: After cooking, broil the glazed chicken on a sheet pan for 2–3 minutes to caramelize the top. Watch closely.

FAQ

Can I use bone-in chicken?

Yes.

Bone-in thighs or drumsticks work well and stay juicy. Add about 30–60 minutes to the cook time on Low, and ensure the internal temperature reaches 165°F and the juices run clear.

How do I make it gluten-free?

Use a gluten-free tamari or coconut aminos in place of soy sauce. Everything else in the recipe is naturally gluten-free, but always check labels to be safe.

Can I make this on the stovetop or in the oven?

Stovetop: Simmer the chicken in the sauce covered over medium-low heat for 20–30 minutes, flipping once, until cooked through.

Remove the chicken, thicken the sauce with cornstarch, then return chicken to coat. Oven: Bake covered at 350°F for 30–40 minutes, then thicken the sauce on the stovetop.

What sides go best with this?

Rice, quinoa, mashed or roasted potatoes, and steamed green beans are all great. A simple green salad or roasted Brussels sprouts also pair nicely with the sweetness of the glaze.

Can I reduce the sugar?

You can use 1/3 cup maple syrup and add an extra teaspoon of Dijon for balance.

The sauce will be less sweet but still flavorful and glossy once thickened.

How do I prevent the sauce from getting too salty?

Use low-sodium soy sauce and taste the glaze before cooking. If it’s already salty enough, skip the added salt on the chicken. Remember, slow cooking concentrates flavors slightly.

What if I don’t have cornstarch?

Use arrowroot starch or a quick reduction on the stovetop.

If reducing, simmer the sauce uncovered in a small saucepan until thickened, then return it to the chicken.

Final Thoughts

Crockpot Maple Glazed Chicken is the kind of meal that makes dinner feel easy and special at the same time. The slow cooker does most of the work, and the sauce brings comfort without being heavy. Whether you’re feeding family, meal prepping for the week, or just want a reliable, flavorful dinner, this recipe delivers.

Keep a bottle of real maple syrup in the pantry and you’re halfway there.

Serve it with your favorite sides, and don’t forget to spoon extra glaze over everything. It’s cozy, simple, and consistently delicious.