This is a lovely and very easy recipe that I found here, when I was searching for something completely different, but it was a lucky find.
I love slow cooker recipes that have very few ingredients. The fewer the better I say! This one has just four, but it could really have just two. I did not think the paprika added anything to it, and the black pepper you could skip and just put a grinder on the table to add later. In fact Rob did do just that, as I could not be bothered to tell him I had already added pepper to the chicken!
6 chicken thighs (not pictured as they are pugly) I used thighs with skin and bones but took the skin off them.
3 Tablespoons of maple syrup
1.5 Tablespoons of Dijon mustard
A sprinkle of paprika
A shake of black pepper
Put the chicken in the slow cooker bowl. Mix maple syrup and mustard in another bowl, then pour on chicken. Add the paprika and pepper if you want to, but its not essential.
Cook for 3-4 hours on high or 7-8 hours on low, depending on how fierce your slow cooker is.
Top tip, if you have a slow cooker get yourself one of these. I got mine for three pound in Morrison’s BTW. Rob likes a bit of sauce (ooh matron!) with his food, so in order to serve the cooking liquor/gravy, a stainer is invaluable as chicken thighs are fatty little so and so’s.
Even if you remove the skins like I did, you will still get a lot of grease in your sauce during the cooking process. So your arteries will thank you for buying the jug.