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I’ve got a new crowd-pleasing recipe for you, Soy Maple Glazed Chicken & Sweet Potatoes! I made a version of this for my parents, and my dad was like, “You have to send me this recipe.” I’m not sure I can recall the last time he asked me for a recipe (he usually relies on a rotation of their tried and true favorites) … so I thought that was a pretty darn good sign!
Easy Potatoes Chicken in Slow Cooker With Soy Maple Glaze
Starting the chicken off in the slow cooker means it ends up so tender it’s practically falling off the bone. The sweet potatoes can easily be mashed with a fork when it’s all said and done, and the sauce does a great job complimenting everything in the dish and providing a nice glaze on the chicken.
How to Make the Perfect Chicken Glaze
It all starts with a simple roux that comes together with the whole wheat flour, olive oil and butter. After that, we used the cooking liquid from the chicken and whisked it together in the same pot to make a soy maple glaze that will reduce while it’s cooking until it’s thick enough to coat the chicken and vegetables.
Give it a try the way it is and see what you think. Try this homemade Chicken and Broccoli as well!
Other Slow Cooker Chicken Recipes You Might Enjoy
- Slow Cooker Chicken Cacciatore
- Slow Cooker Green Salsa Chicken
- Slow Cooker Chicken “Tagine”
- Slow Cooker Chicken Tikka Masala
Soy Maple Glazed Chicken and Sweet Potatoes (Slow Cooker)
Ingredients
- 1 1/2 pounds chicken drumsticks
- 1 1/2 pounds bone-in, skin-on, chicken thighs
- 1 1/2 pounds sweet potatoes (cut into 1" thick wedges)
- 1/2 cup chicken broth
- 1/3 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons sriracha ((it's not that spicy after being in the slow cooker for so long!))
- 1/2 teaspoon salt
- 2 tablespoons butter (or olive oil)
- 2 tablespoons whole-wheat flour
Instructions
- Use kitchen shears to cut off and remove the big pieces of skin from the chicken (it helps reduce the amount of fat rendered into the sauce). No need to do a perfect job here.
- Place chicken in the bottom of the slow cooker. Layer sweet potato wedges on top.
- Whisk together the chicken broth, syrup, soy sauce, sriracha, and salt. Pour over top of the sweet potatoes and chicken. Cook on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falling off the bone.
- Preheat the oven broiler to high. Remove and run the cooking liquid (from the bottom of the slow cooker) through a fine-mesh strainer, you should have about 2 cups. Skim the fat off the top and discard, if desired.
- Heat the butter or olive oil in a small pot or saucepan over medium heat. Whisk in the flour and cook while stirring to help break up any clumps until it browns, but does not burn, 2 to 3 minutes. Whisk in the cooking liquid and lightly boil over medium-low heat, while stirring occasionally, until it reduces by half into a glaze, 5 to 10 minutes.
- Meanwhile, line a baking sheet with foil and use a slotted spoon or spatula to carefully transfer the chicken and sweet potatoes in one layer (without letting the pieces break apart).
- Pour/brush the thickened cooking liquid on top of the chicken and potatoes and place under the broiler until bubbly and dark brown, 6 to 8 minutes, and serve immediately.
Notes
- Dairy-free if olive oil is used instead of butter.
- Inspired by Slow Cooker Recipes Magazine
- We recommend organic ingredients when feasible.
Can you do this with frozen chicken?
We have not tried starting it with frozen chicken. For this recipe, we do recommend that you take off most of the skin before cooking to reduce the amount of fat that goes into the sauce, so cooking from frozen will affect that, as well as the cooking time. – Nicole
Can this be made without a slow cooker?
We have not tried. Using the slow cooker will lend to much more tender meat than possibly baking. If you try it a different way let us know how it turns out. – Nicole
I have been totally looking for things to start off the new year. This looks incredible. I did not know the Broiling trick for years, so I would slow cook things and so many things just come out like stew of different varieties. I started broiling things just before serving them and like magic everything is so much better. I do not cook things as long so they do not break apart while transferring them like the article says.
This looks like it will make a great addition to my Slow Cooker repertoire.
This recipe looks amazing! I need to dust off my slow cooker and cook some winter warming comfort food and this looks ideal to make! Only two of us so we could either be piggys or there will be some leftover for lunch the next day, perfect!
Let us know if and when you do try it out! – Nicole
Sounds delicious! Perfect fall meal! Has anyone tried with boneless chicken?
Hi there! Do you think I could throw brussel sprouts in with the chicken and potatoes?
We haven’t tried Brussels sprouts in the slow cooker before. They might come out too soft based on the time needed for the chicken and potatoes. You can definitely give it a try and let us know if you have success. – Nicole
Good point! I will probably just roast. Thank you for the advice!!
Once cooked, will this freeze well for a future dinner?
They should be okay to freeze as long as you store them in an airtight container. – Nicole
Have you tried this with the slow cooker setting on the Instant Pot?
We have not tried it with the Instant Pot since Lisa isn’t a big fan of them. If you try it out, feel free to let us know so other readers can try, too. – Nicole
Doesn’t sriracha have questionable ingredients that do not line up with real food rules? Have you found a brand that’s not full of junk?
There are clean sriracha sauces out there. It’s made of a mixture of chili peppers, distilled vinegar, garlic, sugar, and salt. Thrive Market has one that stays in the real food rules. – Nicole
I definitely want to try this recipe! Looks yummy but 1 lb of chicken per person seems like a very large portion. Is this because it is bone in?
Hi, depending on each person’s appetite, you’ll get about 3/4 lbs per serving of chicken at the most, but yes, since these are bone-in you’re getting less chicken per pound than if you went for boneless. – Nicole
Better to have too much (leftovers, yayyy!) than not enough…..
looks delicious! could i use boneless, skinless chicken breast with this? and how would I alter the recipe?
That should work, too. While we haven’t tried it yet, I would say 4-5 hours on low for boneless. – Nicole
Question: Am I reading it correctly that it’s 3 pounds total of chicken for 4 people?
Yes, this is correct. – Nicole