How long should I cook Maple Rosemary Chicken & Potatoes in a slow cooker?

The ideal cooking time for this dish is 6 hours on the LOW setting. This allows the chicken to become fork-tender and the baby potatoes to soak up all the maple-herb flavor. Avoid using the HIGH setting as it may overcook the chicken and dry it out.

Can I use bone-in chicken instead of chicken breasts?

Yes, bone-in chicken thighs or drumsticks work really well. They add more flavor and stay juicy even with longer cook times. Just make sure to sear them first for the best texture and trim any excess skin or fat before adding to the slow cooker.

What’s the best way to store leftovers of Maple Rosemary Chicken & Potatoes?

After the dish cools to room temperature, place it in an airtight container with any remaining sauce. It stays fresh in the refrigerator for up to 4 days and can be frozen for up to 2 months. Always label your container with the date.

Is it possible to make this dish in the oven or on the stovetop instead of a crockpot?

Absolutely. To make it in the oven, use a covered baking dish and cook at 350°F (175°C) for about 60 to 75 minutes. On the stovetop, use a heavy-lidded pot on low heat and let it simmer gently for around 45 minutes, stirring occasionally.

Can I adjust the herbs or swap out the potatoes?

Definitely. If you don’t have rosemary or thyme, you can try Italian seasoning or sage. For potatoes, fingerlings or even chunks of Yukon golds are great substitutes. Just keep the size uniform so they cook evenly.

Maple Rosemary Chicken & Potatoes: Sweet, Herby, and Effortless Comfort

Description

Tender chunks of chicken and baby potatoes slow-cooked in a maple Dijon glaze with rosemary and thyme. A cozy, one-pot comfort dish perfect for any season.

Ingredients

2 large chicken breasts, cut into big chunks

1 tablespoon olive oil

1/3 cup pure maple syrup

1/4 cup chicken broth

1 tablespoon Dijon mustard

1 teaspoon rosemary

1 teaspoon thyme

3 cloves garlic, minced

4 cups baby potatoes, halved

Salt & pepper

Instructions

1. Cut chicken into chunks and sear in olive oil until edges are lightly golden.

2. Place chicken and halved potatoes into the bottom of a crockpot.

3. In a small bowl, whisk together maple syrup, chicken broth, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper.

4. Pour the sauce over the chicken and potatoes evenly without stirring.

5. Cover and cook on LOW for about 6 hours.

6. Serve warm directly from the crockpot with a spoonful of the glaze over each portion.

Notes

Searing the chicken enhances flavor but is optional if you’re in a rush.

Adjust the herbs based on availability—sage or Italian seasoning also work well.

To make it ahead, store in a sealed container with sauce and reheat gently on the stove with a splash of broth.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 12g
Sodium: 480mg
Fat: 15g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 38g
Cholesterol: 85mg

Keywords: maple rosemary chicken, slow cooker chicken, crockpot chicken and potatoes