Mustard-Maple Chicken with Wild Rice Pilaf

Lightly coat the inside of a 4-quart slow cooker with cooking spray.

Combine carrot, wild rice, onion, and almonds in the bottom of the slow cooker. Stir in the broth. Cook on Low for 2 hours or on High for 1 hour.

Remove skin from chicken thighs and place chicken in slow cooker. Combine maple syrup, mustard, vinegar, garlic, sage, salt, and ground pepper in a small bowl. Pour over the chicken in the slow cooker. Cook on Low for 6 hours or on High for 3 hours more. Serve rice mixture with a slotted spoon. Top with chicken thighs.