This Crock Pot Balsamic Chicken with Veggies features tender chicken and colorful vegetables in a tangy balsamic glaze. Perfect for a hassle-free meal, it’s an easy, flavorful dish that combines nutrition and taste in one pot.
Why You’ll Love This Recipe
This crock pot balsamic chicken with veggies is a wholesome, flavorful meal that brings together tender chicken and vibrant vegetables in a tangy balsamic glaze with minimal effort. Ideal for busy weeknights or family dinners, it’s packed with nutrients and versatile—serve over rice or enjoy as is. Budget-friendly and perfect for meal prep, the leftovers taste even better, with the slow cooker doing all the work to infuse deep, satisfying flavors into every bite.
Recipe Tips and Tricks
- Cut Veggies Evenly: Uniform pieces ensure consistent cooking.
- Sear Chicken First: Browning 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 Mid-Cook: Stir in sturdier veggies early, delicate ones later.
- 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 veggies when mixing.
- Check Seasoning: Adjust salt and pepper based on taste.
Crock Pot Balsamic Chicken with Veggies
Tender crockpot balsamic chicken with veggies, flavorful and perfect for easy meals.
Ingredients
- ½ cup balsamic vinegar
- ½ cup low-sodium chicken broth
- 1 large bell pepper, diced
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 tbsp honey
- 4 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with a pinch of salt.
- 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.
- Prepare Veggies: Slice carrots and dice bell pepper, placing them in the slow cooker with the chicken.
- Mix the Sauce: In a bowl, whisk together balsamic vinegar, chicken broth, honey, minced garlic, and rosemary until smooth.
- Pour Over Chicken: Pour the sauce mixture over the chicken and veggies in the slow cooker, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender and veggies are soft.
- 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.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently to coat.
- Serve and Enjoy: Spoon onto plates or over rice, and savor this hearty, flavorful meal!
Notes
- Cut veggies and chicken evenly for consistent cooking; sear in batches if needed.
- Add delicate veggies like bell peppers later if you prefer crunch; adjust timing.
- Use fresh rosemary if possible for a brighter flavor; dried works well too.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 248Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 217mgCarbohydrates 11gFiber 1gSugar 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.
- Carrots (2 medium): Peeled and sliced for sweetness and crunch.
- Bell Pepper (1 large): Diced, any color for flavor and color.
- Garlic (4 cloves): Minced for aromatic warmth.
- Rosemary (1 tsp, dried): Infuses earthy flavor; fresh works too.
- Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.
- Olive Oil (1 tbsp): Used for searing, adding depth.
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 Options: Add zucchini, mushrooms, or broccoli.
- Herb Variations: Swap rosemary with thyme or oregano.
- 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.
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