CrockPot Maple Dijon Chicken
Ingredients
Chicken:
2 Cups All-Purpose Flour
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
8 Whole Chicken Thighs (Bone-In Or Boneless)
¼ Cup Vegetable Oil
Maple & Dijon sauce
1 Cup Real Maple Syrup
¼ Cup Prepared Grainy Dijon Mustard
1 Teaspoon Fresh Sage (Roughly Chopped)
1 Teaspoon Fresh Rosemary (Roughly Chopped)
Directions
For The Chicken:
In a gallon sized zippered plastic bag place the flour, salt and pepper and mix to combine.
Place 2 chicken thighs at a time in the bag with the flour mixture and zip close the bag. Shake the bag to coat the chicken with the flour. Open bag and remove chicken from the bag, shaking off the excess flour and place chicken on a large platter and set aside.
In a large skillet on the stove-top heat vegetable oil on medium heat until hot.
Place 2 to 3 pieces of chicken in the hot oil and cook for about 3 minutes until lightly golden brown. Flip chicken over and cook an additional 3 minutes until lightly browned. The chicken will still be raw inside.
With a pair of tongs carefully remove the chicken from the frying pan and transfer it to a 3.5-quart casserole slow cooker OR a 5 quart or larger oval or round slow cooker.
Continue cooking with the rest of the chicken placing the chicken in your slow cooker.
For the Sauce:
In a small bowl mix together the real maple syrup, dijon mustard and fresh herbs.
Stir to combine and then spoon over the chicken.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
