A great fall recipe.
-5 to 6 skinless, boneless chicken thighs
-3 tablespoons real maple syrup
-1 ½ tablespoons Dijon mustard
-salt and pepper
Mix together maple syrup and Dijon mustard. Rub the mixture all over chicken thighs. Put thighs in the slow cooker, sprinkle with paprika and salt and pepper. Cover, turn slow cooker on “LOW” and cook for 4 hours. Save juices at the bottom of the cooker to spoon over thighs and Whipped Roasted Butternut Squash before serving.
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