This Slow Cooker Balsamic Chicken and Mushrooms features tender chicken and earthy mushrooms in a tangy balsamic sauce. Perfect for a hassle-free meal, it’s an easy recipe that delivers rich, savory flavors with minimal effort.
Why You’ll Love This Recipe
This slow cooker balsamic chicken and mushrooms is a delicious, set-it-and-forget-it meal that infuses tender chicken with earthy mushrooms and a tangy balsamic sauce, making it perfect for busy schedules or cozy dinners. Versatile—pair with rice, mashed potatoes, or veggies—it’s ideal for meal prep and offers a juicy, flavorful dish with minimal work. The slow cooker’s simplicity creates a protein-packed, savory meal with a delightful tangy twist.
Recipe Tips and Tricks
- Trim Chicken: Remove excess fat for even cooking and less greasiness.
- Sear for Depth: 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 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 or mushrooms when mixing.
- Check Seasoning: Adjust salt and pepper based on taste.
- Serve Hot: Maximizes the balsamic-mushroom contrast.
Slow Cooker Balsamic Chicken and Mushrooms

Tender balsamic chicken with mushrooms, easy in the slow cooker.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ½ cup balsamic vinegar
- ½ cup low-sodium chicken broth
- ½ tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 4 cloves garlic, minced
- 8 oz sliced mushrooms
Instructions
- Prep the Chicken: Trim excess fat from chicken thighs and season with black 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.
- Add Mushrooms: Place sliced mushrooms over the chicken in the slow cooker.
- 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 mushrooms, 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.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently to coat the chicken and mushrooms.
- Serve and Enjoy: Serve with your favorite sides, and savor this savory, tangy meal!
Notes
- Trim excess fat from chicken to avoid greasiness; sear in batches if needed.
- Use fresh rosemary for a brighter flavor; dried works well too if crushed.
- 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
8Serving Size
1Amount Per Serving Calories 240Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 210mgCarbohydrates 8gFiber 1gSugar 5gProtein 29g
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 for tenderness; trim excess fat.
- Mushrooms (8 oz): Cremini or button, sliced for earthy flavor.
- 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): Natural sweetness; adjust to taste or use erythritol.
- 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.
- Black Pepper (½ tsp): Enhances flavors; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use breasts or drumsticks; adjust cooking time.
- Mushroom Options: Substitute with shiitake or portobello for variety.
- Vinegar Alternatives: Use apple cider vinegar for a different tang.
- Sweetener Swap: Replace honey with erythritol or maple syrup.
- Broth Swap: Use beef or vegetable broth for a richer taste.
- 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 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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