Ingredients:

  • 2 lbs boneless, skin-on chicken thighs
  • 2 cups sweet potato, cubed into 1-inch pieces
  • 2 cups carrots, sliced into thick rounds
  • 1 medium red onion, wedged
  • 4 cloves garlic, smashed
  • 1 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked quinoa or wild rice mix
  • 4 cups curly kale, stems removed and torn

Instructions:

  1. Place the cubed sweet potatoes, carrots, and red onion at the bottom of the slow cooker. Note: This creates a rack so the chicken doesn't sit in liquid.
  2. Scatter the smashed garlic cloves over the vegetables.
  3. Drizzle with olive oil and toss lightly to coat the root veg.
  4. Whisk together the balsamic vinegar, maple syrup, Dijon mustard, thyme, salt, and pepper in a small bowl.
  5. Place the chicken thighs on top of the vegetables.
  6. Pour the glaze evenly over the chicken. Ensure every piece is coated to prevent dry spots.
  7. Cover and cook on Low for 6 hours until the chicken reaches 74°C and the carrots are tender. You'll notice the aroma shift from raw garlic to a rich, maple scented sweetness.
  8. Let the chicken rest for 5 minutes.
  9. Place the torn kale in a large bowl and massage with a pinch of salt and a drizzle of olive oil until the leaves soften.
  10. Divide the cooked quinoa or wild rice among four bowls.
  11. Top each bowl with the slow cooked vegetables and one piece of chicken.
  12. Garnish with fresh apple slices, crumbled goat cheese, and toasted pumpkin seeds. Spoon the remaining glaze from the crockpot over the top.