Name: Juicy Balsamic Chicken Breasts in the Crock Pot
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: Italian-American
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 boneless, skinless chicken breasts; 4 cloves garlic, minced

This Juicy Balsamic Chicken Breasts in the Crock Pot features tender chicken in a tangy balsamic glaze with aromatic herbs. Perfect for a hassle-free meal, it’s an easy recipe that delivers bold flavors with minimal effort.

Why You’ll Love This Recipe

This juicy balsamic chicken breasts in the crock pot is a flavorful, set-it-and-forget-it meal that infuses tender chicken with a tangy balsamic glaze and aromatic herbs, making it perfect for busy days or family dinners. Versatile—pair with rice, veggies, or salad—it’s ideal for meal prep and offers a moist, savory dish with rich Italian-inspired flavors, all with minimal cleanup.

Recipe Tips and Tricks

Cut Evenly: Trim excess fat from breasts 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.

Low Heat Only: Cook on low to keep chicken juicy.
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.
Serve Hot: Maximizes the balsamic-chicken contrast.

Yield: 8 servings

Juicy Balsamic Chicken Breasts in the Crock Pot

Juicy balsamic chicken breasts, flavorful and easy in the crock pot.

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 honey
1 tbsp olive oil
1 tsp dried rosemary

1 tsp dried thyme
2 lbs boneless, skinless chicken breasts
4 cloves garlic, minced

Instructions

Prep the Chicken: Trim excess fat from chicken breasts and season with salt and pepper.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side 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 juicy.
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: Slice or serve whole with your favorite sides, and savor this flavorful, tender chicken!

Notes

Trim excess fat from chicken 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-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 234Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 96mgSodium 238mgCarbohydrates 7gFiber 0gSugar 5gProtein 36g

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 Breasts (2 lbs): Boneless, skinless for tenderness; 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 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.