Maple Crock Pot Chicken

Get the taste of Thanksgiving turkey without actually cooking a Thanksgiving turkey.

I love the flavors of Thanksgiving–to the point that I think it’s a shame that we typically limit them to just one day a year. This recipe solves that problem. It will give you a little preview of (or reminder of) Thanksgiving turkey without all the time and trouble of cooking a Thanksgiving turkey. And just like that Thanksgiving turkey, you can easily stretch it out and get several meals out of it. I’ve used it for both my easy chicken salad and my creamy chicken and biscuits. And, of course, you can use the skin and bones to make homemade chicken broth, which you can freeze for future uses.


  • 1 whole chicken (4-5 lbs.)
  • 1/2 of an onion
  • 1/4 of a lemon
  • 1 bulb garlic, halved
  • 1-2 sprigs thyme
  • 1/4 cup maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp poultry seasoning
  • salt & pepper to taste
  • cooking twine for tying chicken legs


  1. In a small bowl, add maple syrup, Dijon mustard, olive oil, poultry seasoning, and salt & pepper to taste. Mix well.
  2. Prep the chicken by taking the insides out, washing, and patting dry.
  3. Place the chicken in an oiled crock pot and tuck the wings under.
  4. Season the inside of the chicken with salt & pepper, then stuff with onion, lemon, garlic, and thyme.
  5. Tie the legs together using cooking twine.
  6. Cover and cook on low for 8-10 hours or on high for 4-6 hours.

We don’t usually eat the skin so I usually cut it off before serving and use it to make broth, but if you like the skin to be crispy, you can place the chicken on a baking sheet and broil it for a few minutes.

See how this recipe is made by watching the video below:

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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