This Slow Cooker Balsamic Chicken Delight features juicy chicken in a tangy balsamic and herb sauce with tender veggies. 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 delight is a flavorful, set-it-and-forget-it meal that infuses juicy chicken with a tangy balsamic and herb sauce, paired with tender veggies for a wholesome dish. Ideal for busy days or family dinners, it’s versatile—serve with rice or bread—and perfect for meal prep. 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 Herbs: Enhances the sauce’s aroma over dried.
- Stir Gently: Avoid breaking chicken or veggies when mixing.
- Check Seasoning: Adjust salt and pepper based on taste.
- Serve Hot: Maximizes the balsamic-veggie contrast.
Slow Cooker Balsamic Chicken Delight
Juicy balsamic chicken with veggies, easy in the slow cooker.
Ingredients
- ½ cup balsamic vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 2 lbs boneless, skinless chicken thighs
- 2 medium carrots, sliced
- 4 cloves garlic, minced
- 8 oz sliced mushrooms
Instructions
- Prep the Chicken: Trim excess fat from chicken thighs and season with a pinch of 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 Veggies: Place sliced carrots and 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 veggies, 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 veggies.
- Serve and Enjoy: Serve with your favorite sides, and savor this savory, tangy delight!
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 244Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 217mgCarbohydrates 9gFiber 1gSugar 6gProtein 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.
- Carrots (2 medium): Peeled and sliced for sweetness.
- Mushrooms (8 oz): Sliced, cremini or button 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.
Variations and Substitutions
- Chicken Swap: Use breasts or drumsticks; adjust cooking time.
- Veggie Options: Substitute with bell peppers or zucchini 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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