Slow Cooker Balsamic Chicken

By Lori

4 Person

305 Minutes

0 Calories

Let the crockpot do all of the work in the easiest dish of all time. Simply throw everything in with 5 min prep. That’s it! I promise you. It’s really 5 minutes – there’s no searing or sautéing here. Simply throw in your seasoned chicken into the slow cooker and stir in that balsamic goodness. Done. Now the recipe calls for boneless skinless chicken breasts but you can easily substitute bone-in, skin-on chicken breasts (or thighs) to suit your preferences. Either way, you just can’t go wrong with this garlicky, sweet and savory blend of flavors!

Ingredients

4 Boneless skinless chicken breasts
1/4 c. Balsamic vinegar
1/3 c. Low-sodium chicken broth
2 c. Brussels sprouts, trimmed and halved
Freshly chopped parsley, for garnish
Freshly ground black pepper
2 cloves Garlic, minced
Kosher salt
1/2 teaspoon Dried oregano
1/2 teaspoon Crushed red pepper flakes
2 tablespoons Grainy Dijon mustard
1 teaspoon Dried thyme
1/2 teaspoon Dried rosemary
1/4 c. Packed brown sugar
2 c. Baby red potatoes, halved or quartered if large

Method

01

In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
02

In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper.
03

Pour marinade over chicken and vegetables. Scatter all over with garlic.
04

Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
05

Garnish with parsley and serve with the juices.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Slow Cooker Balsamic Chicken

4.7

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 300 Mins
Total Time 305 Mins

02 Ingredients

4 Boneless skinless chicken breasts

1/4 c. Balsamic vinegar

1/3 c. Low-sodium chicken broth

2 c. Brussels sprouts, trimmed and halved

Freshly chopped parsley, for garnish

Freshly ground black pepper

2 cloves Garlic, minced

Kosher salt

1/2 teaspoon Dried oregano

1/2 teaspoon Crushed red pepper flakes

2 tablespoons Grainy Dijon mustard

1 teaspoon Dried thyme

1/2 teaspoon Dried rosemary

1/4 c. Packed brown sugar

2 c. Baby red potatoes, halved or quartered if large

03 Method

Step 1

In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.

Step 2

In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper.

Step 3

Pour marinade over chicken and vegetables. Scatter all over with garlic.

Step 4

Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.

Step 5

Garnish with parsley and serve with the juices.

04 Author