Slow Cooker Balsamic Chicken
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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 have had some requests for recipes that do not involve the stovetop or oven because at this time of the year, excess heat is really unnecessary, especially in this 90 degree+ heat wave.
So the crockpot comes in super handy during this summer heat, and it’s even better when you can whip up the easiest chicken dish of all time with just 5 min prep.
Yes, 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 bone-in, skin-on chicken breasts but you can easily substitute boneless, skinless 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!
Slow Cooker Balsamic Chicken
Ingredients
- ½ cup balsamic vinegar
- ½ cup chicken broth
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 4 bone-in, skin-on chicken breasts
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside.
- Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste.
- Place chicken breasts into a 6-qt slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165 degrees F.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Made this tonight and it was delicious!! Followed recipe exactly and it does not disappoint. Excellent recipe!
I made this for dinner tonight. It was yummy! I only made half of the sauce because I only had 3 chicken breasts. I used a good quality pecan praline balsamic vinegar and it was delicious! I stirred in some corn starch mixed with water to thicken the sauce and served it with rice and carrots. The sauce is very tasty and not vinegary at all. I will definitely make this again. Thank you for the recipe!
OMG, this recipe is/was a hit. Made it for the first time yesterday for guests. Like some suggested, I cut back the balsamic vinegar to 1/4 cup and added 1/4 cup red wine and added more garlic & used vegetable broth instead of chicken broth. Made about 2.5+ lbs of boneless, skinless chicken thighs. Had the perfect amount of liquid once cooked. Cooked on low heat. 2 hrs before it was done I added sliced yellow onions, a sliced red pepper and an orange one. It was definitely done in 7 hrs. It was very good & very tasty. Everyone liked it. Clearly, will repeat this recipe soon.
OMG! This was so full of flavor and so delicious! I used 4 skinless chicken breasts and cooked on high in my slow cooker for 4 hours, might aim for 3.5 hours in the future, chicken was a tad bit dry in places, but nothing too major.
I loved it!
It really was 5 minutes! And I appreciate that. As a busy working mother of 4 young ones, I get so mad when a recipe purports to be “easy and quick” and the prep takes me 45 minutes alone (I assume most people don’t like this regardless of situation).
Thank you for the truly quick, easy meal. I used bone-in skin-on split breasts which I never buy but the store had available and it was great. I made it with steamed broccoli and wild rice and we enjoyed our meal. I did shorten the cooking time but maybe my crock pot is extra hot. I was surprised at how juicy this turned out. I made the recipe as-is and did not find any overwhelming balsamic taste.
I already wrote a review, but this time I tripled this recipe and used the Instant Pot instead of a slow cooker. I used the Pressure Cook setting on high for 10 minutes and it came out great.
I made this with a rose balsamic vinegar I got in Connecticut. It’s not as bitter/strong as typical balsamic, and so I figured we’d try it as an adjustment given some of the existing reviews. I tripled the recipe across the board, used boneless chicken tenderloins and thighs, and cooked in a slow cooker for 3 hours on high. It was a HUGE hit in my house, which is such a gift. My kids usually don’t like the same things, but now they are asking me to make biscuits to dip in the sauce when we have the leftovers… Thank you!
This is the vinegar I use with this recipe. I’m not affiliated with this business at all.
I just love this product. :-). https://nutmegoliveoil.com/product/rose-white-balsamic/
Made this tonight and it was damn delicious! Made it with bone in and skin on legs and thighs. I halved the balsamic as was suggested and added a little red wine. The first hour of cooking was on low (oops) then turned on high for 2 hours. Turned out perfect, fall off the bone. Served with sweet potato and salad. It’s a keeper, thanks.
This was absolutely delicious. I followed the recipe almost exactly. I used boneless chicken thighs and doubled the sauce. I had it set to cook on High for 4 hours, but it was done in 3. My two boys loved this, told me this was keeper. Next time I will put more thighs in it, so maybe I can have some leftovers for lunch. Served it with roasted broccoli and rice. The sauce was thin so I thicken it up with cornstarch and water, so we could put it over our rice. Love your recipes, keep them coming.
Yummy It’s something different from the usual way that I cook chicken breasts. The sauce was the bomb.com… loved it.
What other spices could I use instead of the oregano and thyme??
Those do not agree with my tummy!!
I’d love to see what suggestions y’all have!!
Thank you~
This recipe was alright. I found it to be under seasoned with a prominent balsamic vinegar taste and very sweet. It needed more spice and seasoning to balance it out.
A few weeks ago I made this and it was A-MAZ-ING!
I decided to add veggies to it, so I got back on here to see if others did it and was shocked by the number of people who said it was too vinegary.
Today I made it, but had to use a different brand of balsamic vinegar, NOW I get why the others said it was too strong. WOW! Lessened learned, not all balsamic vinegars are the same. I will use less B.V. and more broth the next time.
With that said, my family and I chose to add a white onion, a few small red and orange peppers (we call them snack peppers), baby carrots and, towards the end, broccoli. It’s a hit…minus the potent B.V.
Tried tonight and it was amazingggggg!! Put a little less sugar based on reviews and it was perfect!
Was 3-4 hours on high supposed to be Slow Cook still… I think I put mine on pressure cook on high. Wonder if l ruined it???
Followed the recipe exactly – was lovely! Felt light, was juicy, and so much more tasty than dried out shake-n-bake.
My family enjoyed this very much.
Excellent recipe. Absolutely delicious.
I loved this balsamic chicken crockpot recipe! Thanks!!! I need more simple recipes like this.
I wish I had doubled the ingredients for the sauce to have more to pour over my rice. I followed everything in the recipe except I added chopped carrots to the bottom of the crockpot. Delish! This recipe is like Filipino Adobo dish. 🙂
I absolutely love this recipe ! It is so easy and delicious. Very convenient for a busy work schedule. I cook this a lot! Highly recommend. 5 stars!!
Do you you know I have never used a recipe of yours that hadn’t become a family favorite? Your ability of blending flavors is wonderful and my family has reaped the benefit of your talent. Thank you.