You know that moment when you walk into a potluck and everyone’s sweating over complicated casseroles? Not you. You’re the person who brought a dish that tastes like Grandma’s hug but took half the effort.
One pan, one pot, big flavors, and a clean kitchen—because who wants to scrub on Christmas? These two power players—the sheet-pan Maple Dijon Chicken & Veggies and a Slow Cooker Cranberry-Orange Pulled Pork—will crush at any gathering. They’re affordable, scalable, and yes, they reheat like a dream.
Why This Recipe Works
Simple method, big payoff. High-heat sheet pan roasting caramelizes veggies and crisps chicken for that “I actually tried” vibe.
Meanwhile, the slow cooker transforms budget-friendly pork into tender, citrusy, tangy magic with almost no supervision.
Built for sharing. Both recipes scale up for a crowd, travel easily, and hold well on a buffet table. And because they use pantry staples and seasonal produce, they’re cost-effective without tasting cheap.
Flavor layers. The sheet-pan dish balances sweet maple, punchy Dijon, and roasty savory edges. The pork uses cranberries and orange to cut through richness, giving you a bright holiday profile that pairs with anything from rolls to mashed potatoes.
What You’ll Need (Ingredients)
Sheet-Pan Maple Dijon Chicken & Veggies
- 2 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional but great texture)
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Fresh parsley, chopped, for garnish
Slow Cooker Cranberry-Orange Pulled Pork
- 3–4 lbs pork shoulder (pork butt), trimmed of large fat caps
- 1 tsp kosher salt per pound of meat (so 3–4 tsp total)
- 1 tsp black pepper
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cloves (or allspice)
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (fresh if possible)
- Zest of 1 orange
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1/2 cup chicken broth
- 2 tbsp soy sauce (umami booster)
- Slider buns or Hawaiian rolls, for serving (optional)
Let’s Get Cooking – Instructions
Sheet-Pan Maple Dijon Chicken & Veggies
- Preheat and prep. Heat the oven to 425°F (220°C).
Line a large rimmed sheet pan with parchment for easier cleanup. If your pan is small, use two to avoid steaming.
- Mix the sauce. In a bowl, whisk olive oil, maple syrup, Dijon, whole-grain mustard, garlic, smoked paprika, thyme, salt, and pepper.
- Toss the veggies. Add potatoes, Brussels sprouts, and red onion to the pan. Drizzle half the sauce; toss to coat.
Spread in a single layer, cut sides down for max crisp.
- Coat the chicken. Pat chicken dry, then brush with remaining sauce. Nestle on the pan among the veggies.
- Roast. Bake 25–30 minutes, flipping veggies once. Chicken should reach 165°F (74°C).
Broil 2–3 minutes at the end for caramelized edges, if desired.
- Finish. Rest 5 minutes. Garnish with chopped parsley. Taste and hit with a pinch of salt or an extra drizzle of maple if you want more shine.
Slow Cooker Cranberry-Orange Pulled Pork
- Season the pork. Mix salt, pepper, cinnamon, garlic powder, onion powder, and cloves.
Rub all over the pork shoulder.
- Make the braising mix. In a bowl, combine cranberries, orange juice, orange zest, brown sugar, apple cider vinegar, chicken broth, and soy sauce.
- Load the slow cooker. Place pork in, pour the cranberry-orange mixture over the top. Cover.
- Cook low and slow. 8–10 hours on LOW or 4–6 hours on HIGH, until the pork shreds easily with forks.
- Shred and sauce. Transfer pork to a board, shred with two forks. Skim excess fat from the cooker juices.
Return shredded pork to the slow cooker and toss with the sauce. Keep on WARM until serving.
- Serve. Pile onto slider buns, or offer as a main with mashed potatoes, roasted squash, or a festive salad.
Storage Tips
- Sheet-pan leftovers: Refrigerate in airtight containers up to 4 days. Reheat at 350°F until hot, or air-fry for crisp edges.
- Pulled pork: Refrigerate up to 5 days or freeze up to 3 months.
Add a splash of broth when reheating to keep it juicy.
- Transporting to a potluck: Keep the pork in the slow cooker on WARM. For the sheet pan, wrap tightly and reheat uncovered for 10 minutes on arrival.
Nutritional Perks
- Balanced macros: Protein-forward with smart carbs from potatoes and fiber-rich Brussels sprouts. The pork is rich yet balanced by acidic cranberries and citrus.
- Micronutrient boost: Brussels sprouts bring vitamin C, K, and folate; cranberries add antioxidants; orange zest gives flavonoids your body actually likes.
- Better fats, fewer additives: Olive oil instead of mystery ingredients and slow-cooked pork with real spices—your gut will thank you, IMO.
What Not to Do
- Don’t overcrowd the sheet pan. If everything touches, nothing browns.
Use two pans or risk steamed sadness.
- Don’t skip drying the chicken. Moisture on the surface kills caramelization. Paper towels are your friend.
- Don’t under-salt the pork. Salt per pound matters. Under-seasoned pork tastes flat, even with great sauce.
- Don’t forget acid. The vinegar and orange juice cut richness.
Without them, the pork gets heavy fast.
- Don’t hold the sheet-pan dish covered. Trapping steam ruins texture. Reheat uncovered for crisp edges.
Recipe Variations
- Sheet-pan swaps: Use sweet potatoes or carrots instead of potatoes; add halved grapes in the last 5 minutes for a sweet pop; sub honey for maple if needed.
- Heat lovers: Add 1–2 tsp crushed red pepper to the maple Dijon sauce, or finish with a drizzle of hot honey.
- Herb-forward: Swap thyme for rosemary and sage for more holiday notes.
- Pork remix: Replace cranberries with pomegranate arils (last 30 minutes only) or use cherry preserves for a deeper, jammy vibe.
- Make it lean: Use pork loin in the slow cooker but cook on LOW and watch closely—it dries out faster. Baste with extra cooking liquid.
- Gluten-free friendly: Use tamari instead of soy sauce and serve with GF rolls or roasted veggies.
FAQ
Can I prep these dishes the day before?
Yes.
Marinate the chicken and chop the veggies, then refrigerate separately. For the pork, season and refrigerate overnight; dump and go in the morning. Flavor improves with time—win-win.
How do I scale for a big crowd?
Double both recipes.
Use two sheet pans on separate oven racks, rotating halfway. For pork, use two slow cookers or one large 7–8 quart model and extend cook time slightly if packed.
What if I don’t have fresh cranberries?
Frozen works perfectly. Canned whole-berry cranberry sauce can pinch-hit—reduce brown sugar to 1 tablespoon and cut the soy sauce to 1 tablespoon to balance sweetness.
Can I make the sheet-pan recipe with salmon?
Yes, but roast the veggies first for 18–20 minutes, then add 6–10 oz salmon portions brushed with the sauce and cook 8–10 minutes more.
Don’t overcook unless you enjoy chalky fish (you don’t).
What sides pair best at a potluck?
Think creamy mashed potatoes, garlicky green beans, a crunchy apple-fennel slaw, or cornbread. Rolls for the pork are basically required by law—soft, slightly sweet, gone in minutes.
How do I keep food warm without drying it out?
For pork, keep on WARM and stir occasionally with a splash of broth. For the sheet-pan dish, cover loosely with foil in a low oven (200–225°F) and uncover for 5 minutes before serving.
In Conclusion
Two dishes, one pan and one pot, and you’re officially running the Christmas potluck like it’s your side hustle.
The sheet-pan Maple Dijon Chicken & Veggies delivers crispy, glossy comfort, while the Slow Cooker Cranberry-Orange Pulled Pork brings tangy holiday swagger. Low stress, high flavor, and virtually no cleanup—FYI, that’s the dream. Bring these once and expect texts next year: “You’re bringing those again, right?”
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.