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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This was awesome! Thanks! Made it with boneless, skinless thighs and had it easily assembled in 5 minutes before work. I did use maybe half the sugar with success for those wondering.
I am so happy to have recently discovered your site! Made this 2 nights ago; my husband was very impressed. It is very sweet, juicy, and flavorful. I’m a sucker for anything with balsamic. I used boneless, skinless breasts, and it was done in about 5-6 hours on low. Thanks, again!
Made this tonight, it was delicious! Used boneless chicken breasts and cooked for 7 hours. Meat was tender and juicy. So far I have loved everything I’ve made from your blog.
Did you cook is 7 hours on HIGH or LOW? I did not know you could cook boneless breasts that long without them drying out. Very interested to know.
I just completed this recipe… My boneless skinless chicken breasts dried out… Then again, I’m not sure how long I cooked then for. I put it together and went to bed.
Did you cook on low?
Can I skip the brown sugar do you think?
You can certainly omit the brown sugar but the end result may be too bitter to taste.
Would maple syrup be a good sub for brown sugar?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this for supper this evening was tasty, did you use white balsamic ? My liquid looked much darker than yours and so was the chicken,,
Marie, I used Trader Joe’s Gold Quality Balsamic Vinegar of Modena.
Cannot wait to try this – what are your thoughts on using boneless chicken? Maybe less time?
Yes, cooking time may need to be reduced as needed.
Do I pour the mixture over the chicken or around it?
Klev, you can pour the mixture directly over the chicken.
Hello! Love your recipes. Could I use anything other than chicken for this recipe? Thank you.
Pork tenderloin would be a great substitute.
Would you cook the pork tenderloin whole, or slice it prior to cooking? Next related question, what size tenderloin would you recommend?
Unfortunately, without further recipe testing, I cannot answer these with certainty. Please use your best judgment.
Do you think this would go good with pork chops as well?
Yes, absolutely.
Throw everything in a slow cooker and go? I’m sold! But this flavor combination is fantastic – can’t wait to try this one!
This looks great for my type 2 diabetes! Thanks
Can I use my Dutch Oven instead? And if so, on top of stove or in oven and at what temp. And for how long.
Thanks so much…love all your recipes
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/. Hope that helps!
Guess what’s for dinner Sunday? Yep – this is it. The hot weather has made me lazy but at the same time, hungry! A nice big salad and purchased rolls . . . and even rice in the rice cooker should do just fine. Wanting to bake but can’t bring myself to turn the oven on. Thanks for sharing this.
How did this come out? Mine is cooking now. There is only two of us, so I did one LARGE chicken breast. I probably won’t have to do 7 hours. I am just curious how the meat finishes.
Thanks!
I’m a sucker for slow cooker recipes. I love this one! Sounds absolutely delicious. I’ll let you know when I make this and how it turns out!
This looks great! What sides would you suggest serving?
These lemon rosemary roasted potatoes would be a great complement to this meal.
Omg awesome mmm mmm great choice yum
This recipe is incredible, as a single man, throwing all this in a crockpot and 8 hours came home from work to delicious, falling apart chicken was awesome!!!!!!
Those rosemary potatoes look awesome! I don’t have any in the house right now so I’m using up a half bag of egg noodles. Since this dish will have a nice little sauce I think that would go well. For that matter suppose rice and simple couscous would be good too. As for a veggie side dish, I would think with chicken and herbs anything would go. From asparagus to broccoli to butternut squash to a salad – cooked your favorite way.