Slow Cooker Maple Bacon Chicken - Super Tasty Recipes

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Prep Time:15

Cook Time:6

Total Time:6 15

Ingredients

6 boneless skinless chicken thighs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
6 slices bacon
½ cup pure maple syrup
¼ cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon onion powder
½ teaspoon smoked paprika
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped parsley

Instructions

Step 1: Season the Chicken - Pat the chicken thighs dry if they seem wet, then season both sides with the salt, black pepper, and garlic powder. I like to do this right on a plate or small sheet pan so I can see that every piece gets a little seasoning. This first layer matters because the glaze flavors the outside, but the seasoning helps the chicken itself taste good all the way through.
Step 2: Wrap the Chicken with Bacon - Wrap each chicken thigh with one slice of bacon, then place it in the slow cooker with the end of the bacon tucked underneath. That helps the bacon stay in place while everything cooks. You do not need to make it look fancy. Just wrap it snugly enough that the bacon hugs the chicken, then set each piece in a single layer if your slow cooker allows it.
Step 3: Whisk the Maple Glaze - In a bowl, whisk together the maple syrup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, onion powder, and smoked paprika. The sauce should look dark, glossy, and a little thick even before cooking. Give it a good whisk so the mustard blends smoothly into the maple syrup instead of sitting in little streaks. That way every piece of chicken gets the same sweet savory coating.
Step 4: Pour the Sauce Over the Chicken - Pour the maple mixture evenly over the bacon wrapped chicken in the slow cooker. Try to drizzle a little over each piece so the tops get coated right away. Some sauce will run down into the bottom, and that is exactly what you want. As the chicken cooks, the juices mingle with the maple mixture and create the base for that sticky glaze at the end.
Step 5: Slow Cook Until Tender - Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked. Low is my favorite when I have the time because the chicken becomes especially soft and juicy. Try not to lift the lid too often, even though the smell will tempt you. Every peek lets heat escape, and the slow cooker needs that steady warmth to do its job.
Step 6: Rest the Chicken - Carefully remove the chicken from the slow cooker and set it on a plate. Cover it loosely with foil while you thicken the sauce. The chicken will be tender, so use tongs and take your time. This little rest keeps the chicken warm and gives you room to turn the sauce into a glaze without breaking the bacon wrapped pieces apart.
Step 7: Make the Cornstarch Slurry - In a small bowl, whisk together the cornstarch and water until completely smooth. This is called a slurry, and it keeps the cornstarch from clumping when it hits the hot sauce. It only takes a few seconds, but it makes a big difference. You want it thin and milky looking with no dry bits hiding at the bottom of the bowl.
Step 8: Thicken the Maple Sauce - Stir the cornstarch slurry into the sauce left in the slow cooker. Turn the slow cooker to high and cook uncovered for 10 to 15 minutes, stirring every few minutes, until the sauce turns glossy and thick enough to coat a spoon. This is where the dish really comes together. The sauce changes from thin and brothy to sticky and rich, and you will know it is ready when it leaves a shiny layer on the spoon.
Step 9: Coat the Chicken in Glaze - Return the chicken to the slow cooker and gently turn each piece in the thickened maple glaze. Go slowly here because the chicken will be tender. Spoon extra glaze over the tops so the bacon gets coated too. This final coating gives you that beautiful sticky finish and makes every bite taste like maple, smoke, and savory chicken.
Step 10: Garnish and Serve Warm - Spoon a little more glaze over the chicken right before serving, then sprinkle with chopped parsley. The parsley is not just for looks. It adds a fresh little lift against the rich bacon and maple sauce. Serve the chicken warm with something that can catch the extra glaze, because leaving that sauce behind would be a real shame.

Notes

Substitutions

Chicken breasts: You can use boneless skinless chicken breasts, but check them earlier because they can dry out faster than thighs.
Honey: You can replace part of the maple syrup with honey for a slightly different sweetness, though the maple flavor will be softer.
Spicy brown mustard: Spicy brown mustard can stand in for Dijon and will give the glaze a little more rustic bite.
Turkey bacon: Turkey bacon works if you prefer it, but it will be leaner and may not bring quite the same smoky richness.
Regular paprika: Regular paprika can replace smoked paprika, though you will lose some of that campfire style warmth.
Chicken broth: A splash of chicken broth can loosen the glaze if it gets thicker than you like.

Variations

Maple Bourbon Chicken: Add 2 tablespoons of bourbon to the sauce mixture for a deeper, warmer flavor that feels made for a cool evening.
Maple Apple Bacon Chicken: Add thinly sliced apples around the chicken during cooking so they soften into the sauce and bring a gentle fall sweetness.
Spicy Maple Bacon Chicken: Add ½ teaspoon crushed red pepper flakes or a drizzle of hot honey if your family likes a little heat with the sweet.
Maple Cheddar Chicken: Sprinkle shredded sharp cheddar over the chicken during the last 10 minutes of cooking for a rich, melty finish.
Harvest Maple Chicken: Serve the chicken over mashed sweet potatoes with extra glaze spooned over the top for a cozy harvest style dinner.

Tips and Tricks

Use chicken thighs when possible: Thighs stay juicy and tender during slow cooking, which makes them a better fit here than chicken breasts.
Choose thicker bacon: Thick cut bacon holds its shape better during cooking and gives each piece of chicken a heartier bite.
Broil for a darker finish: For deeper color and a slightly crisp edge, place the cooked chicken on a baking sheet and broil for 2 to 3 minutes before serving.
Do not skip the glaze step: Thickening the sauce at the end gives the chicken that sticky, glossy coating that makes the recipe special.
Loosen the sauce if needed: If the glaze thickens too much, stir in a splash of chicken broth until it looks spoonable again.
Use a thermometer: Chicken is done when it reaches 165°F, and a thermometer takes the guesswork out of dinner.
Spoon sauce at the table: Set extra glaze on the table so everyone can add more over potatoes, rice, or vegetables.

Serving Ideas

Mashed potatoes: Creamy mashed potatoes are a classic choice because they soak up the maple glaze like they were made for it.
Rice: White rice, brown rice, or wild rice all make a simple base that lets the sweet smoky chicken shine.
Mashed sweet potatoes: Sweet potatoes lean into the cozy maple flavor and make the whole plate feel like fall.
Green beans: Crisp tender green beans add freshness and color next to the rich bacon wrapped chicken.
Roasted carrots: Carrots bring natural sweetness that pairs nicely with the maple glaze.
Buttered noodles: Egg noodles tossed with butter make a kid friendly side that catches extra sauce beautifully.
Simple salad: A green salad with a tangy dressing balances the richness of the bacon and glaze.

Storage and Make Ahead Tips

Refrigerate leftovers: Store leftover chicken and glaze in an airtight container in the refrigerator for up to 4 days.
Reheat gently: Warm leftovers in the microwave or oven until heated through, adding a spoonful of extra sauce if you have it.
Freeze for later: Freeze cooked chicken with some glaze for up to 2 months in a freezer safe container.
Thaw overnight: Move frozen chicken to the refrigerator the night before you plan to reheat it.
Prep ahead: Season and wrap the chicken ahead of time, then whisk the sauce separately so dinner is quick to start.
Save the glaze: Store any extra glaze with the chicken because it keeps the leftovers moist and flavorful.

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Servings: servings