Slow Cooker Balsamic Chicken (Print)
Tender chicken slow-simmered in a sweet and savory balsamic glaze with tomatoes, garlic, and herbs.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 cup cherry tomatoes, halved
→ Liquids & Sauces
05 - 1/2 cup balsamic vinegar
06 - 1/4 cup low-sodium chicken broth
07 - 2 tablespoons honey
08 - 2 tablespoons extra-virgin olive oil
→ Spices & Herbs
09 - 1 teaspoon dried basil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
→ Garnish
13 - Fresh basil leaves, roughly chopped (optional)
# How To Make It:
01 - Scatter the sliced onions, halved cherry tomatoes, and minced garlic evenly across the bottom of the slow cooker insert.
02 - Place the chicken breasts in a single layer on top of the vegetables.
03 - In a small mixing bowl, whisk together the balsamic vinegar, chicken broth, honey, olive oil, dried basil, dried oregano, salt, and black pepper until well combined.
04 - Pour the balsamic mixture evenly over the chicken breasts, ensuring each piece is well coated. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer the chicken to serving plates and spoon the balsamic sauce and vegetables generously over each portion. Garnish with fresh chopped basil if desired.
# Expert Tips:
01 -
- The sauce does all the heavy lifting, turning basic chicken breasts into something that tastes like a Sunday dinner with almost zero effort.
- It is naturally gluten free, dairy free, and low carb, which means you can serve it to almost anyone without a second thought.
02 -
- Chicken breasts can go from perfect to dry surprisingly fast in a slow cooker, so check at the four hour mark rather than assuming five hours is always better.
- If you want a thicker sauce to serve over rice or potatoes, remove the chicken after cooking and let the sauce reduce with the lid off on high for about ten to fifteen minutes.
03 -
- Sear the chicken breasts in a hot skillet for two minutes per side before adding them to the slow cooker for a deeper caramelized flavor that is absolutely worth the extra pan.
- Use a slightly better bottle of balsamic vinegar than you think you need because it is the backbone of the entire dish and the difference is noticeable.