6 hours 10 mins
6 boneless, skinless chicken thighs (4 ounces each; 1-1/2 pounds)
Salt and fresh ground black pepper
¼ cup Dijon mustard
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary (or 1-1/2 teaspoons dried)
2 teaspoons tapioca (for thickening)
2 teaspoons soy sauce
1 clove garlic, minced (or ¼ teaspoon garlic powder)
Ideal Slow Cooker Size: 3 to 4-Quart
Grease the inside of the slow cooker. Trim the chicken thighs of any excess fat and season well with salt and pepper and SmokeHouse maple seasoning, if using. Place the chicken in the slow cooker.
In a medium bowl, whisk together the mustard, maple syrup, rosemary, tapioca, soy sauce and garlic. Cover and cook on LOW for 4 to 6 hours or until the chicken is tender.