This Flavorful Balsamic Chicken Thighs in the Slow Cooker features tender thighs in a tangy balsamic glaze with aromatic herbs. Perfect for a hassle-free meal, it’s an easy, savory dish that delivers bold flavors with minimal effort.
Why You’ll Love This Recipe
This flavorful balsamic chicken thighs in the slow cooker is a delicious, set-it-and-forget-it meal that infuses tender chicken with a tangy, herb-infused balsamic glaze. Ideal for busy schedules or family dinners, it’s budget-friendly, versatile—pair with rice or veggies—and leftovers taste even better. The slow cooker’s hands-off magic creates a juicy, savory dish with rich flavors, making it a go-to for a wholesome, satisfying meal.
Recipe Tips and Tricks
- Cut Evenly: Trim excess fat from thighs for consistent cooking.
- Sear for Flavor: Browning adds a rich, caramelized crust.
- Adjust Tanginess: Taste and tweak balsamic vinegar to your liking.
- Thicken the Sauce: Use a cornstarch slurry for a glossy finish.
- Add Herbs Late: Stir in fresh herbs at the end to preserve flavor.
- 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.
Flavorful Balsamic Chicken Thighs in the Slow Cooker
Tender slow cooker balsamic chicken thighs, flavorful and perfect for easy meals.
Ingredients
- ½ cup balsamic vinegar
- ½ cup low-sodium chicken broth
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 lbs bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
Instructions
- Prep the Thighs: Trim excess fat from chicken thighs and season with salt and pepper.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear thighs skin-side down for 4-5 minutes until golden. 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 and falling off the bone.
- 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 gently to coat the chicken.
- Serve and Enjoy: Spoon onto plates with rice or veggies, and savor this flavorful, tender chicken!
Notes
- Trim excess fat from thighs to avoid greasiness; sear in batches if needed.
- Use fresh herbs at the end if preferred 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
8Serving Size
1Amount Per Serving Calories 289Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 145mgSodium 352mgCarbohydrates 7gFiber 0gSugar 5gProtein 27g
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): Bone-in, skin-on for extra flavor; trim excess fat.
- Balsamic Vinegar (½ cup): High-quality for rich flavor; reduce if too strong.
- Chicken Broth (½ cup): Low-sodium keeps flavors balanced.
- Honey (1 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 boneless thighs 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.
- Herb Variations: Swap rosemary and thyme with oregano or sage.
- Spicy Kick: Add red pepper flakes or hot sauce.
- 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 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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Until you can read, Fall-Apart Slow Cooked Beef Roast