Maple Crockpot Chicken

In a small bowl, add maple syrup, Dijon mustard, olive oil, poultry seasoning, and salt and pepper to taste. Mix well.

Prep the chicken by taking the insides out, washing, and patting dry. Place chicken in an oiled crockpot and tuck the wings underneath. Season the inside of the chicken with salt and pepper, then stuff with onion, lemon, garlic, and thyme. Tie the legs together using cooking twine.

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.