Name: Crock Pot Balsamic Chicken with Herbs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: ½ cup balsamic vinegar; ½ cup low-sodium chicken broth; ½ tsp black pepper; ½ tsp salt; 1 tbsp cornstarch; 1 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp honey; 4 cloves garlic, minced

This Crock Pot Balsamic Chicken with Herbs features tender chicken in a tangy balsamic glaze with aromatic herbs. Perfect for a hassle-free meal, it’s an easy, flavorful dish that brings a rustic, savory taste to your table.

Why You’ll Love This Recipe

This crock pot balsamic chicken with herbs is a savory, tangy delight that transforms simple chicken into a tender, flavorful masterpiece with minimal effort. The balsamic glaze, infused with aromatic herbs like rosemary and thyme, creates a rich sauce that’s perfect for busy weeknights or family dinners. Versatile and budget-friendly, it pairs wonderfully with rice or veggies, and leftovers taste even better. The hands-off cooking and deep, comforting flavors make it a go-to for a wholesome, delicious meal without the fuss.

Recipe Tips and Tricks

Cut Chicken Evenly: Slice into uniform pieces for consistent cooking.

Sear for Flavor: Browning the chicken adds depth to the dish.
Adjust Tanginess: Taste and tweak balsamic vinegar to your liking.
Thicken the Sauce: Use a cornstarch slurry for a glossy finish.

Add Veggies Late: Stir in mushrooms or peppers in the last hour.
Low Heat Only: Cook on low to keep chicken tender.
Rest Before Serving: Let it sit for 10 minutes to meld flavors.

Use Fresh Herbs: Enhances the sauce’s aroma over dried.
Stir Gently: Avoid breaking chicken pieces when mixing.
Check Seasoning: Adjust salt and pepper based on taste.

Yield: 8 servings

Crock Pot Balsamic Chicken with Herbs

Tender crockpot balsamic chicken with herbs, savory and perfect for easy meals.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

½ cup balsamic vinegar
½ cup low-sodium chicken broth

½ tsp black pepper
½ tsp salt
1 tbsp cornstarch

1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp honey
4 cloves garlic, minced

Instructions

Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with salt and pepper.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken pieces for 2-3 minutes until lightly browned. Transfer to the slow cooker.
Mix the Sauce: In a bowl, whisk together balsamic vinegar, chicken broth, honey, minced garlic, rosemary, and thyme until smooth.

Pour Over Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring even coating.
Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender.
Prepare Cornstarch: Mix cornstarch with 1 tbsp water to create a slurry; set aside.

Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.
Check Seasoning: Taste and adjust with additional salt or pepper if needed.
Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring to coat the chicken.

Serve and Enjoy: Spoon over rice or veggies, and savor the tangy, herb-infused chicken!

Notes

Cut chicken evenly for consistent cooking; sear in batches if needed.
Use fresh herbs if possible for a brighter flavor; dried works well too.

Adjust balsamic vinegar or honey to balance tanginess and sweetness to your taste.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 241Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 355mgCarbohydrates 9gFiber 0gSugar 7gProtein 28g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Thighs (2 lbs): Boneless, skinless, cut into bite-sized pieces for tenderness.

Balsamic Vinegar (½ cup): High-quality for rich flavor; reduce if too strong.
Chicken Broth (½ cup): Low-sodium keeps flavors balanced.
Honey (2 tbsp): Adds natural sweetness; adjust to taste.

Garlic (4 cloves): Minced for aromatic warmth.
Rosemary (1 tsp, dried): Infuses earthy flavor; fresh works too.
Thyme (1 tsp, dried): Adds a subtle, savory note; fresh is optional.

Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.
Olive Oil (1 tbsp): Used for searing, adding depth.
Salt and Pepper (½ tsp each): Seasons the chicken; adjust after cooking.

Variations and Substitutions

Chicken Swap: Use chicken breast or drumsticks; adjust cooking time.
Vinegar Options: Substitute with apple cider vinegar for a different tang.
Broth Swap: Use beef or vegetable broth for a richer taste.

Sweetener Swap: Replace honey with maple syrup or agave.
Veggie Add-Ins: Mix in carrots, zucchini, or spinach.
Herb Variations: Swap rosemary and thyme with oregano or sage.

Oil Swap: Use avocado oil or skip for oil-free cooking.
Gluten-Free: Ensure cornstarch and other ingredients are certified gluten-free.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or microwave, stirring to blend sauce.