This Easy Crock Pot Balsamic Chicken features tender chicken in a tangy balsamic sauce with a hint of sweetness. Perfect for a no-fuss meal, it’s a simple, flavorful dish that delivers comfort and taste with minimal effort.
Why You’ll Love This Recipe
This easy crock pot balsamic chicken is a hassle-free, flavorful meal that turns simple ingredients into a tender, tangy delight with minimal prep. The balsamic sauce, sweetened slightly with honey, infuses the chicken with rich flavor, making it perfect for busy weeknights or meal prep. Budget-friendly and versatile—pair with rice or veggies—it’s a hands-off recipe with leftovers that taste even better, offering a comforting, delicious option every time.
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.
- Low Heat Only: Cook on low to keep chicken tender.
- Rest Before Serving: Let it sit for 10 minutes to meld flavors.
- Use Fresh Garlic: Enhances the sauce’s aroma over powdered.
- Stir Gently: Avoid breaking chicken pieces when mixing.
- Check Seasoning: Adjust salt and pepper based on taste.
- Add Moisture: Include extra broth if sauce reduces too much.
Easy Crock Pot Balsamic Chicken
Tender crockpot balsamic chicken, easy and flavorful, perfect for quick meals.
Ingredients
- ½ cup balsamic vinegar
- ½ cup low-sodium chicken broth
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp honey
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with black 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, and soy sauce 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 pepper if needed.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently.
- Serve and Enjoy: Garnish with chopped parsley (if using), spoon over rice or veggies, and savor this simple, delicious chicken!
Notes
- Cut chicken evenly for consistent cooking; sear in batches if needed.
- Use fresh garlic for the best flavor; adjust balsamic or honey to taste.
- Add parsley at the end for a fresh touch; optional but recommended.
- 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 240Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 274mgCarbohydrates 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 (3 cloves): Minced for aromatic warmth.
- Soy Sauce (1 tbsp): Low-sodium for umami; tamari for gluten-free.
- Cornstarch (1 tbsp): Thickens the sauce; dissolve in water before adding.
- Olive Oil (1 tbsp): Used for searing, adding depth.
- Black Pepper (½ tsp): Enhances flavors; adjust to taste.
- Fresh Parsley (1 tbsp, chopped, optional): Adds a fresh finish.
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.
- Sauce Variations: Add a splash of orange juice for citrus notes.
- Spicy Kick: Include red pepper flakes or hot sauce.
- Oil Swap: Use avocado oil or skip for oil-free cooking.
- Gluten-Free: Ensure soy sauce and cornstarch 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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