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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I made this today for lunch and it was really amazing, I didn’t expect it to be so good. I only added 1/2 cup of chicken broth as my slow cooker is a bit bigger and mixed brown sugar with sweetner to not use so much sugar and still tasted great!!!!
Hi. I tried this the other night. 3/4 hour cook was definitely too long. I did 3 and my thermometer read 178. Fortunately the chicken was still edible but the flavor was too strong. Way too much balsamic and we like balsamic flavor.
I’m making this dish tomorrow with about 3 pounds of boneless chicken breasts. Should I double the ingredients & how long should I cook for?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
the first time I made this i just put is over a good brown rice may I cut up potatoes and cook them along side for a one pot dish?
Absolutely – what a great idea!
Does the chicken need to be fully thawed for the slow cooker?
Yes.
I made this a few weeks ago and my daughter told me it tasted like something she would get in a fancy restaurant! I’m making it again tonight and cannot wait! I will serve with green beans and garlic bread.
Can you use boneless skinless chicken breasts for this recipe. If so how many? Also would the cooking time change at all. Thank you so much and love this site.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Could you possibly link your exact slow cooker? It looks pretty from the pictures and I am in need of a new one! THANKS!
I am using an All-Clad 6-qt slow cooker here.
just so I have the proportions as correct as possible: the four bone in chkn breasts would equate to home many grams?
Each chicken breast is about 1 – 1 1/4 pounds. There is about 454 g = 1 pound. Hope that helps!
4 chicken breasts is ALOT of food for my family and I. We usually have a couple days leftovers from just 2. If I half the recipe do you suggest making the cooking time shorter or does the cooking time stay the same?
Thanks
Yes, cooking time may have to be reduced.
Wow I’ve used and reused a lot of your recipes and so I am considering getting your cookbook.
Except for the Thyme, didn’t have any on hand, I followed the recipe exactly. I put my slow cooker on high for 3-4 hours, as recipe said. I should have checked after 2 hours. the chicken was dry as could be. I will try making it again, because we thought the sauce was very good. Next time though, will cook with boneless chicken thighs or just for less time if I use the breasts again.
7 hr 50 min smelt great but to my taste a little to dry . I think you need to work out weight of chicken so the cooking time can be adjusted . I also used skinless breasts 4 large around 1.2 kilo
Totally agree! Awesome taste, but the time was way off!!
This was amazing!! I added 4 pork chops to the mix and the extra juice I put it with my slow cooking root vegetables…such a great meal!!
In the words of Mary Poppins, “Practically perfect in every way”. The herb mixture is amazing, and the chicken is so tender.
Thanks for the great recipe!
This recipe is so flavorful and delicious. I made it as written with a couple of minor substitutions: i used coconut sugar instead of brown sugar and I used boneless skinless chicken thighs. I cooked 12 thighs so i doubled the recipe. It cooked in just shy of 3 hours on high. I ended up shredding the meat and reduced the sauce, then I poured the sauce over the chicken. I served it over rice with veggies, but it would be great on a sandwich roll as well. This one’s a keeper!
I just made this in my Instant Pot (totally winging it!!!) It turned out so flavorful! I used bone in breasts and drumsticks and cooked on high pressure for 20 minutes. Seriously so amazing! I can’t wait to try in the slow cooker to compare!
I made this with chicken thighs and cooked on high for 3 hours and it was damn delicious! I combined all the ingredients and just poured it over the chicken. After it was done cooking I put the juices in a pan with a little flour and made gravy. Served with white rice and veggies. Thank you for the great and super EASY recipe!
Hi there, was just wondering how you made the gravy, seems like a good idea to have on the side
I just finished making this. Thank goodness for the reviews. I made it with chicken thighs (skin & bone-in) & drumsticks. I doubled the herbs & used 1.5 ingredients for the sauce.
I monitored the chicken & it was already done on low for 3.5 hours. I turned down the crock pot to warm until it was dinner time. When I tasted the sauce, it was far too vinegary, so I took the advice of one of the reviews & reduced the sauce in a frying pan & added a little bit of butter & brown sugar. That did the trick! Everyone loved the meal. The chicken was so tender & flavourful. The new sauce was poured over rice. Thank you for the base recipe & to the reviewers for their comments.
What would LOW cooker time be to double boneless breasts from 4 to 8? Do they have to be in single layer to work or stagger?
I recommend a single layer. As for timing, unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.