Can I use bone-in chicken for this recipe?

Yes, bone-in chicken pieces work wonderfully and often provide more flavor. Just increase the cooking time by about 1 hour on low setting and make sure the internal temperature reaches 165°F. Remove the skin before cooking to prevent the sauce from becoming too greasy.

My sauce seems too thin. How can I thicken it?

The simplest method is to remove the chicken once cooked and transfer the liquid to a saucepan. Simmer over medium heat until reduced to your desired consistency. For a quicker solution, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir this into the simmering sauce until thickened.

Can I make this recipe with frozen chicken breasts?

For food safety reasons, it's best to thaw chicken completely before slow cooking. Using frozen chicken can cause the meat to remain in the "danger zone" temperature too long. Instead, thaw chicken overnight in the refrigerator before proceeding with the recipe.

How can I add more vegetables to make this a complete one-pot meal?

Add hardy vegetables like carrots, onions, or potatoes at the beginning of cooking. For quicker-cooking vegetables like bell peppers, zucchini, or mushrooms, add them during the last 60-90 minutes to prevent them from becoming mushy.

Slow Cooker Balsamic Chicken Recipe

Description

A flavorful and tender chicken recipe, Slow Cooker Balsamic Chicken combines the tanginess of balsamic vinegar with earthy herbs and a hint of sweetness. This easy-to-make dish is perfect for a hearty main course at any meal, and it only takes a few minutes to prepare before your slow cooker does the rest of the work!

Ingredients

Units Scale

For the Sauce

1/2 cup balsamic vinegar
3/4 cup chicken broth
1/3 cup brown sugar
1 tablespoon dijon mustard
4 cloves garlic, minced

For the Chicken

8 boneless chicken breasts
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon red pepper flakes
1 teaspoon black pepper
1/2 teaspoon salt

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Instructions

Prepare the Balsamic Mixture
In the bottom of your slow cooker, mix together the balsamic vinegar, chicken broth, brown sugar, dijon mustard, and minced garlic. Stir until well combined.
Season the Chicken
Trim any excess fat from the chicken breasts if desired. In a separate bowl, combine oregano, basil, thyme, rosemary, red pepper flakes, black pepper, and salt. Rub this herb mixture generously over the chicken breasts.
Arrange and Coat
Place the seasoned chicken breasts into the slow cooker. Stir gently to coat the chicken evenly with the balsamic mixture. Make sure all the chicken is submerged or well coated in the liquid.
Cook the Chicken
Cover the slow cooker with its lid. Set it to high for 3–4 hours or low for 6–8 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and is tender.
Optional Sauce Reduction
Once the chicken is fully cooked, remove the juices from the slow cooker and pour them into a small saucepan. Simmer the sauce over medium heat to reduce its volume, stirring occasionally. For a thicker sauce, mix 1 teaspoon of cornstarch with water, then add it to the saucepan and stir until the sauce thickens.

Notes

Use fresh herbs if available for a more aromatic flavor. Simply double the amount of fresh herbs as compared to dried ones.
For a richer taste, sear the chicken breasts in a skillet with a dash of olive oil before placing them in the slow cooker.
This dish pairs well with mashed potatoes, rice, or steamed vegetables.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
If you’d prefer a sweeter glaze, you can add a tablespoon of honey during the sauce-making process.

Nutrition

Serving Size: 1 chicken breast
Calories: 210
Sugar: 8g
Sodium: 420mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 34g
Cholesterol: 85mg