This Tender Balsamic Chicken in the Slow Cooker features juicy chicken infused with a tangy, sweet balsamic glaze. Perfect for a hassle-free meal, it’s an easy recipe that blends rich flavors into a healthy, slow-cooked delight.
Why You’ll Love This Recipe
This tender balsamic chicken in the slow cooker is a flavorful, healthy dish that transforms juicy chicken into a tangy, sweet delight with a rich balsamic glaze, perfect for busy days. Easy to prep and hands-off with slow cooking, it’s versatile—serve with veggies or rice—and packed with protein. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and convenient.
Recipe Tips and Tricks
- Brown Chicken First: Adds depth of flavor before slow cooking.
- Use Low-Sodium Soy: Controls saltiness for a balanced taste.
- Stir Sauce Occasionally: Ensures even coating during cooking.
- Check Doneness: Chicken should reach 165°F internally.
- Thicken Sauce: Simmer on high if sauce is too thin.
- Use Fresh Garlic: Boosts flavor over powdered.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Serve Warm: Maximizes the balsamic-sweet contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
Tender Balsamic Chicken in the Slow Cooker
Juicy tender balsamic chicken, healthy slow cooker meal.
Ingredients
- ¼ cup honey
- ¼ tsp black pepper
- ½ cup balsamic vinegar
- 1 tbsp olive oil
- 1 tsp cornstarch
- 1 tsp Italian seasoning
- 2 green onions, chopped
- 2 lbs chicken thighs
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Pat chicken thighs dry with paper towels and season lightly with black pepper.
- Brown the Chicken: Heat olive oil in a skillet over medium heat, then brown the chicken thighs for 2-3 minutes per side. Transfer to the slow cooker.
- Make the Glaze: In a bowl, whisk together balsamic vinegar, honey, soy sauce, minced garlic, and Italian seasoning until smooth.
- Pour Over Chicken: Pour the glaze over the chicken thighs in the slow cooker, ensuring they are evenly coated.
- Set the Slow Cooker: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and reaches 165°F.
- Thicken the Sauce: Remove the chicken to a plate. Stir cornstarch with 1 tbsp water, add to the sauce in the crock pot, and cook on high for 10 minutes until thickened.
- Coat the Chicken: Return the chicken to the slow cooker and toss to coat with the thickened sauce.
- Rest the Dish: Let the chicken rest for 10 minutes with the lid off to absorb flavors.
- Garnish: Sprinkle chopped green onions over the top for a fresh finish.
- Serve and Enjoy: Serve warm with your favorite sides and savor this tangy-sweet treat!
Notes
- Brown chicken for extra flavor; use low-sodium soy to control salt.
- Stir sauce occasionally for even coating; adjust sweetness to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 414Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 194mgSodium 440mgCarbohydrates 17gFiber 0gSugar 15gProtein 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 Thighs (2 lbs): Bone-in, skin-on for juiciness.
- Balsamic Vinegar (½ cup): Adds tangy richness.
- Honey (¼ cup): Natural sweetener; adjust for sweetness.
- Soy Sauce (2 tbsp): Low-sodium for umami balance.
- Garlic (3 cloves): Minced for aromatic depth.
- Olive Oil (1 tbsp): For searing the chicken.
- Italian Seasoning (1 tsp): Blend for herbal flavor.
- Cornstarch (1 tsp): For thickening the sauce.
- Green Onions (2, chopped): For garnish and freshness.
- Black Pepper (¼ tsp): Enhances seasoning.
Variations and Substitutions
- Chicken Swap: Use drumsticks or breasts; adjust cooking time.
- Vinegar Swap: Replace balsamic with apple cider vinegar.
- Sweetener Swap: Use maple syrup or erythritol instead of honey.
- Soy Sauce Alternative: Use tamari for gluten-free.
- Oil Swap: Use avocado oil or omit for oil-free.
- Seasoning Swap: Use rosemary or thyme for a different herb profile.
- Garnish Swap: Use parsley or sesame seeds instead of green onions.
- Low-Sodium: Reduce or skip soy sauce based on preference.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat to avoid drying out.
Dish Gallery
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