Slow Cooker Maple Dijon Chicken

Makes 3-4 Servings


  • 2 lbs Chicken Thighs (skinless, boneless)
  • 2 Tbsps Maple Syrup
  • 0.3 cup Dijon Mustard
  • 2 Tbsp Coconut Oil
  • 1 tsp Dried Basil
  • 1 tsp Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 8 cups Green Beans (washed and trimmed)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 Lemon, sliced into wedges
  • Sea Salt & Black Pepper (to taste)


Heat the coconut oil in a large sauté pan over medium heat. Sprinkle the chicken with salt and pepper sauté them until lightly browned. Remove from heat.

  1. Place chicken thighs in the slow cooker. Whisk together the maple syrup, dijon mustard, dried basil, paprika, sea salt and black pepper. 
  2. Pour over chicken thighs and use a large spoon or spatula to toss well until chicken is coated. Cook on low for 6 - 8 hours, or on high for 4 hours.
  3. About 5 minutes before serving, place the green beans in a steamer basket over simmering water and cover with a lid. Let beans simmer for 3 - 4 minutes, or just until tender and bright green but still crunchy. 
  4. When cooked toss the beans in olive oil, sea salt and black pepper to taste. Squeeze a lemon wedge over the beans for a little zing.
  5. Divide green beans between plates and top with maple mustard chicken. Enjoy!


  • No Chicken Thighs: Use chicken breast or drumsticks instead.
  • Save Time: Combine the chicken and marinade in a large zip lock baggie ahead of time. Shake well to mix and store in the fridge for up to 24 hours or freeze.
  • More Carbs: Serve with rice, sweet potato or quinoa.