Slow Cooker Maple-Soy Chicken Thighs Recipe

Slow cooker recipes don’t always promise crispness or complexity, but this maple-soy chicken delivers both. The magic lies in a double sear, once before cooking the chicken to render and caramelize the chicken skin before it ever meets the slow cooker, and again after cooking to restore that irresistible crunch. Between those two moments, the slow cooker handles the rest, transforming humble chicken thighs, garlic, ginger, and brussels sprouts into a deeply flavorful meal that tastes like you’ve been tending the stove for hours.

The gently sweet and savory sauce showcases equal parts soy sauce and maple syrup. As the chicken simmers, the vegetables soak up the umami-rich juices, becoming tender and glossy. A quick cornstarch slurry at the end turns the cooking liquid into a shiny glaze that clings to every bite.

The best part? The technique is simple, but the results feel refined. It’s cozy enough for a weeknight dinner yet elegant enough for guests. Serve it over steamed rice, broccoli, or even noodles, with extra sauce spooned over everything. The combination of sticky maple glaze, juicy chicken, and crisp skin makes this one of those dishes that will earn a spot in your regular rotation, and it proves that slow cooking doesn’t mean sacrificing texture or flavor.

Why the double sear?

Browning the chicken before slow cooking adds essential depth of flavor, while the later sear brings back the crisp skin that slow cooking softens. You can skip the second round of searing, but when we did so the test kitchen missed the crispiness of the skin.

Do any other vegetables besides brussels sprouts work?

Yes, any sturdy vegetables that can withstand long cooking, such as root vegetables like onions, carrots, turnips, and winter squash, will work well here. Cut them to approximately the same size as the brussels to ensure even cooking. 

Notes from the Food & Wine Test Kitchen

• Starting the final crisping in a cold pan ensures even heat and perfectly rendered golden skin.
• Don’t skip straining the sauce before thickening as this step keeps the texture smooth.
• Use uniform, large chicken thighs to avoid dryness and ensure consistent cooking.

Suggested pairing

Pair this maple-soy chicken with a medium-bodied off-dry Riesling, like Dr. Loosen Blue Slate Riesling Kabinett (Mosel, Germany, 2021). Its bright acidity and stone-fruit sweetness balance the soy’s saltiness and the maple’s caramel notes, while its subtle minerality complements the gingery glaze. If beer’s your pick, reach for a crisp Japanese lager such as Sapporo Premium for a smooth, malty, and refreshing finish against the dish’s rich, sweet-savory sauce.

This recipe was developed by Adam Dolge; the text was written by Breana Killeen.