This Paleo Maple Garlic Chicken cooked up in a slow cooker is an easy, delicious, quick dinner idea. Gluten free, Paleo friendly and dairy free, make this the perfect healthy, clean, low-calorie weeknight dinner for the whole family.
Why is it so hard to get back in the swing of work after a long weekend? This Labor Day I got to be lazy do what I want, you know go for bike rides, eat out, see movies, watch fireworks, and did I say be lazy. Yep, I may have even taken a nap, but I won’t confirm or deny that.
I hope you had a wonderful Labor Day weekend and got to relax, eat lots of food and maybe you got to take a nap. I won’t tell if you did. We will keep that between us.
I have been crazy busy as of late and I have been turning to the slow cooker to help me out with my dinner. I am always trying to come up with simple ways to make up dinner in the slow cooker, with little ingredients, but plenty of flavors.
We actually harvested some Brussels sprouts from the garden before the bugs got them all, and I wanted to shred them up and serve them with a simple protein, and sauce.
Can we pause for a moment for the cuteness below? She always shows up when things start smelling good, so I thought a photo was in order.
WHY YOU WANT TO MAKE THIS PALEO MAPLE GARLIC CHICKEN IN A SLOW COOKER.
This recipe couldn’t be any more easy, throw the chicken in the cooker after you lightly season it, mix up the maple garlic mix, pour it over, close the lid and let it slow cook away. What you are left with is perfectly flavored chicken that is super moist, easy to shred and perfect with some fresh vegetables. I served my chicken with shredded raw brussels sprouts and red bell pepper. The extra maple garlic sauce works perfect tossed with both of these as a side dish.
Do not toss Brussels Sprouts into slow cooker until ready to serve. They should be served raw, not cooked.
- 1 1/2 pounds of boneless skinless chicken thighs {4-6 pieces}
- 4 garlic cloves, minced
- ⅓ cup pure maple syrup
- ½ cup sugar-free ketchup
- 1/4 cup coconut amino’s
- ½ teaspoon dried Italian seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- Optional
- 1/2 pound of fresh brussels sprouts, 3 cups shredded
- 1 red bell pepper, cleaned and sliced
- Sprinkle chicken thighs on both sides with Italian seasoning, salt, and pepper. Then arrange thighs on the bottom of your slow cooker.
- In a mixing bowl, combine garlic, maple syrup, ketchup, coconut amino, and whisk until thoroughly combined.
- Pour the sauce over the chicken thighs.
- Cover and cook for 4 to 5 hours on low, or 3.5 to 4 hours on high.
- Remove lid and transfer chicken to a serving plate and spoon sauce over thighs.
- If serving with brussels sprouts and pepper, pour 1/2 sauce over sprouts mix and stir to combine.
- Serve thighs on top of a bed of Brussels.
My Fitness Pal Information {not including brussels sprouts & pepper}
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Gluten Free Creme Brulee French Toast Casserole
Hazelnut Chocolate Sandwich Cookies {gluten free + vegan}
Paleo Pumpkin Banana Chocolate Swirl Cake
Omg…I was looking at your delicious recipe…and then I saw your pup! I’d recognize a terrier anywhere! So cute…I have a Wheaten Terrier. Oh, yes, and I love that this is made in the slow-cooker!
Hey Cynthia! Gotta love those terriers! My sister-n-law has a Wheaten, the cutest!
Delish! And I appreciate how easy it was to make. This was loved by all in our house! We will be making it again this weekend!
That is awesome to hear Heather! Thanks for the feed back.