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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Cooked on high for fours. Came out dry and very bland. Would not recommend.
Matthew, cooking time specifically states 3-4 hours for the high setting. Perhaps your chicken may have just needed 3 hours instead of the 4, resulting in a dry texture?
When given a span of cooking time, it may be a good idea to test the ingredients at the earliest time for doneness to avoid over cooking. You can always add time, but you can never take it away.
I made this today, EXCELLENT FLAVOR & TENDERNESS!!!
I had to use boneless chicken breasts as that’s what was in the freezer. Other than that, I followed the recipe EXACTLY. They were done to perfection in 2 hrs on high at which time I removed them to a warm baking dish n placed in a 200 degree oven to keep warm while I finished 2 sides. I then took all the liquid from the crockpot and boiled it off with 1 Tbs butter and 1 Tbs brown sugar to make an excellent balsamic reduction. Poured it over the breasts along with some fresh chopped parsley as suggested. Served it with some Stove Top Stuffing and Green Beans Almondine and Apple Sauce. Wonderful dish and very easy to make
Looking forward to making it again with bone-in breasts and thighs mixed!
I made this tonight in my Instant Pot. Delicious! This will be in my rotation now 🙂 Thank you!
Curious, how long did you pressure cook it for? What kind of release did you do? Thanks!
OMG, I must have done something wrong. Mine did not turn out tasting good at all. It taste like a vinegary puree with chunks of chicken. I think maybe 1/4 vinegar would have been better. I’ll never know. Not making this again. If anyone can help me salvage this dish, I would vey much appreciate it. Thank you. P.S. Not to rain on your parade nor being a “hater”, just need help.
Leeza, did you follow the recipe exactly as written without any substitutions?
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I bought the “nicer” balsamic vinegar this time at the store, and it tastes WAY different and less vinegary than the cheapo bottle I’ve always gotten before. I wonder if that was the problem? A balsamic vinegar that’s less than great tasting to begin with?
This was A-MAZ-ING! I’m NOT the cook in my house, but I’m off this week and attempted to cook (I’m a teacher). My husband loved it! It will be moved into my repertoire of the 5 meals I make for dinner! Thank you so much! I even added some carrots!
I “made” this yesterday, adding slightly more crushed red pepper. It was fantastic with rice.
Thank you for a stupendously easy recipe.
I followed the instructions, but used boneless chicken breasts. I also added a bay leaf and a splash of worcestershire sauce to the pot.
My end result was too sour, not to mention the sauce was very thin. I saved it with milk and cornstarch, which both thickened it and neutralized that pesky acidity! Now I can serve it to my boyfriend when he gets home! Lol
Another total SUCCESS! I am serious when I say I haven’t been steered wrong with any recipe on this site. I used boneless skinless chicken breast but other than that I followed the recipe to the letter. I cooked it for 5 hours on low and it turned out stupendous! Whole family gorged on this (I didn’t but I’m more lady like) and I had my share…making it again. Thank you Chungah. Keep these wonderful recipes coming 🙂
I LOVE THIS RECIPE. I also added the carrots and it’s a great addition. Do you think I could easily double this recipe? Or is that too much chicken for the Crockpot?
It really depends on the size of the slow cooker.
winner! winner ! Chicken Dinner !!!
-wow every time I make this I think gee- I will never need to look for another awesome slow cooker meal again ! I have taken the sauce and thickened it slightly to pour over basmati rice – Yum 🙂
Do you think I could add baby carrots to this recipe?
Yes, absolutely!
Would we just throw the carrots in with the chicken at the same time?
Terra, it really depends on the size of the carrots – would you be using baby carrots or chopped carrots?
Would it still taste great without the sugar? Trying to find recipes that meet diet requirements! Thanks! PS. this sounds so good!!
The sugar balances the tartness of the balsamic vinegar.
Plus, the brown sugar helps the vinegar become heavier and far less acidic
Do you have to use Chicken breasts? Can you use thighs and legs? Would there be a cooking time difference?
Not at all – you can certainly substitute thighs and/or legs but you may have to adjust cooking time as needed.
Thyme and rosemary…fresh or dried? I’m assuming dried because of measurements but just want to be sure. Thank you for your blog. Can’t wait to try this recipe!
Dried herbs were used but you can certainly substitute fresh herbs as needed.
The chicken is fall off the bone tender. My only change would be to cut the sugar in half. Eating this dish hot was fine, but the left overs were way too sweet.
Made this for dinner tonight. I mismeasured and used too much basil but it was still very good. Also, not reading the directions thoroughly (duh), I mixed all the spices in with the liquids instead of seasoning the chicken with them. So, I just salt & peppered the chicken and poured the basil-ly sauce over the top. Boneless, skinless breasts, about 7 hours. Delish!! Served with roasted broccoli and some brown rice.
Love the website, but this dish was way too sweet. Sauce inedible, and chicken so sweet. Love the cashew chicken recipe though.
Michelle, thank you for trying my recipe. If the recipe was too sweet to taste, you can reduce the amount of brown sugar as needed for next time.
The sauce that is cooked in the slow cooker with the chicken. Well the chicken is raw and cooked with the sauce so is the sauce safe to eat? I guess so as it is cooked but just thought I would check.
Thank you
No, bc it is in the pan with raw chicken. Any of the juices from the raw meat will be mixing with the balsamic sauce so your sauce will be inedible at that time. The chicken must be cooked through in order to consume any of the ingredients in the crock pot.
Sorry- but a lil’ confused. If you cant have the slow cooker’ sauce’ then why is it that we put a whole uncooked chicken in with veggies and we can eat the veggies that have cooked in that juice…?? Thx
Lynda, my apologies – I am confused with what you are asking?
You can eat the juice. When you cook your chicken and veggies, the sauce cooks right along with it. Or am I missing something in the question or in the other replies to the question??
Yes, the sauce is safe to eat, as well. It all cooks together in the slow cooker.
Made this recipe and it was a keeper! Your website has now become my “go to” when I need ideas for dinner. Thanks!
Im going to try this in my pressure cooker tonight.
How did it work out in your pressure cooker? I would like to do the same but have yet to try out my new pressure cooker. What setting do I cook this dish on and for how long? Thanks!