Crock Pot 3-Ingredient Balsamic Chicken

Crock Pot 3-Ingredient Balsamic Chicken Recipe

How many evenings have you come home from work, wishing that something truly hearty, gourmet, and delicious was waiting for you in the kitchen? Too often, that feeling drives us to pick up the phone and order takeout, but you can easily prepare a restaurant-quality meal, minus the typical restaurant amounts of calories and fat, in just a few simple steps. Our balsamic chicken recipe boats only three ingredients and can be tossed in the slow cooker in the morning, only to fill your house with fragrance, throughout the day, cooking to perfection by the time you return home in the evening.

Crock Pot 3-Ingredient Balsamic Chicken

Crock Pot 3-Ingredient Balsamic Chicken

Yields: 6 servings | Serving size: 1 1/2 cups | Calories: 263 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 126 mg | Sodium: 687mg | Carbohydrates: 8g | Fiber: 1g | Sugars: 5g | Protein: 35 | SmartPoints: 4 |

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 (16 ounce) jar chunky salsa
  • 1/2 cup balsamic vinegar

Directions

Add chicken breasts to the slow cooker, pour salsa and balsamic on top. Cover and cook on low 6 hours or high 4 hours. Shred chicken with a fork and mix with the salsa mixture.

TIP: This recipe makes delicious tacos or burritos. If desired, add additional garnishes, i.e. lettuce and cheese. Also, makes great sandwiches when served on buns.

http://skinnyms.com/crock-pot-3-ingredient-balsamic-chicken-recipe/

More Crock Pot Chicken Recipes at SkinnyMs.:

Crockpot Skinny Lemon Chicken

Slow Cooker Everything Chicken

Slow Cooker Sesame Chicken

Slow Cooker Chicken Tacos

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54 Comments on "Crock Pot 3-Ingredient Balsamic Chicken"

  1. Jean  September 5, 2015

    All breasts are not equal – not even close! Could you give the amount of chicken in pounds please?

    Reply
    • SkinnyMs  September 7, 2015

      The recipe calls for 4-6 breasts to allow for some variation in size. This would be about 2 1/2 pounds of chicken.

      Reply
  2. Petula Winmill  November 11, 2015

    I am seeing more and more crockpot recipes on line, but I don´t have one. I do have a pressure cooker . Do you think they would work in that. ?

    Reply
    • SkinnyMs  November 11, 2015

      Unfortunately not. You can purchase a slow cooker for under $30.

      Reply
    • Linda  January 10, 2016

      YES!!! Research how to convert slow cooker recipes to pressure cooker recipes. Many references available via google.

      Reply
    • Amy  January 31, 2016

      Is your pressure cooker electric? Most electric pressure cookers can also be used as a slow cooker. 🙂

      Reply
  3. Mary Baker  January 9, 2016

    You can also use your oven as a crock pot – put everything in a dutch oven, casserole or roasting pan. Cover tightly with foil and cook at 200 for 6-8 hours. If you have a gas oven, you might want to do this only when you will be home.

    Reply
  4. Lynne  January 24, 2016

    Hi. I’m trying to see the recipe but all I see are ads.

    Reply
    • Gale Compton  January 24, 2016

      Lynne, I’m so sorry. We’re having an issue with some of the recipes not showing up. We’re working nonstop to get it fixed. Please be patient, we would really apprecite it. Thanks so much for being a loyal reader. Check back in a little bit and everything should be back to normal. We won’t stop until it is. 🙂

      Reply
  5. lynne  January 24, 2016

    I am having the same problem. What are the ingredients?

    Reply
    • Gale Compton  January 24, 2016

      Lynne, Please check now. We’ve been working for hours on the issue and have finally found a fix. 🙂

      Reply
  6. bscott  January 24, 2016

    I would appreciate it if the links actually took me to a recipe. About half the time the links take me to a page without the linked recipe. What a waste of time.

    Reply
    • Gale Compton  January 24, 2016

      I deeply apologize for the inconvenience. We’ve been working all day on the issue and finally got it fixed. You should be able to see the entire recipe now. Don’t hesitate to let us know if you ever have any issues whatsoever. 🙂 Our goal is always to give our audience free, delicious and healthy recipes, but every now and then there’s an issue, as with any website. Thank you for understanding.

      Reply
  7. Rachel  January 26, 2016

    What balsamic do you use?

    Reply
    • Gale Compton  January 27, 2016

      Rachel, I use a balsamic that does not contain caramel coloring. I usually look for Colavita. Thanks! 🙂

      Reply
  8. Laura  January 26, 2016

    You are being way too apologetic. Some people are just plain rude and lack any patience what so ever. Can’t wait to try your recipe tomorrow!

    Reply
  9. Maria  January 30, 2016

    How would you adjust the timing/liquid content to do this with frozen chicken? Thanks!

    Reply
  10. Marcy  February 17, 2016

    Can this recipe be in the crockpot longer than 6 hours on low?

    Reply
    • Gale Compton  February 18, 2016

      Marcy, Your chicken might dry out if cooked beyond 6 hours. If you’re slow cooker has a “Warm” that would work for beyond 6 hours.

      Reply
  11. Kathy  February 18, 2016

    Can you tell me how much is in a serving size? Thank you.

    Reply
    • Gale Compton  February 18, 2016

      Kathy, Approximately 1 cup serving size, give or take a few tablespoons. 🙂

      Reply
  12. Donna  March 4, 2016

    Hi, I am on a low cholesterol diet and was wondering where the high cholesterol amount is coming from??

    Reply
    • Gale Compton  March 5, 2016

      Donna, Yikes! We’ll recalculate this and update this weekend. 🙂

      Reply
  13. Allan N  March 29, 2016

    Is the balsamic vinegar supposed to let off a disgusting odor while you cook? Because I may have used the wrong vinegar if so

    Reply
    • SkinnyMs.  March 30, 2016

      Balsamic vinegar does have a strong smell, but it shouldn’t be disgusting. 🙂

      Reply
  14. Jennifer  April 11, 2016

    Can I use frozen chicken breasts? I am seeing conflicting info on Internet about this.. Thanks/

    Reply
    • Gale Compton  April 11, 2016

      Jennifer, Frozen meats should never be placed in the cooker, it causes bacteria to grown.

      Reply
  15. Jennifer  April 22, 2016

    What brand of salsa do you prefer to use? When I see chunky salsa, I think of PACE salsa. What is your go to brand for the balsamic?

    Reply
    • Gale Compton  April 23, 2016

      Jennifer, Pace is a good choice. I use different brands, mostly Simple Truth which is sold at Kroger. Also, if it’s not chunky that’s fine, the results will be the same.

      Reply
  16. Jenna  April 29, 2016

    Made this yesterday and it was delicious! One of the best crock pot meals I make. I put it over rice and it was very hearty, tangy and savory!

    Reply
    • Gale Compton  April 30, 2016

      Jenna, Great! Thank you so much for the comment. 🙂

      Reply
  17. Kimberly Johnson  May 9, 2016

    Hi Can you use fresh salsa?

    Reply
  18. Christine Thompson  June 1, 2016

    Are there any veggies you might recommend putting in with the chicken to cook? I would love to make this an all in one meal.

    Reply
  19. Rene  July 15, 2016

    Can white balsamic be used?

    Reply
    • Gale Compton  July 16, 2016

      Rene, Any brand is fine, minus sugar in the ingredients. My personal favorite is Alessi White Balsamic Vinegar.

      Reply
  20. Ang  September 17, 2016

    Can this be done with already cooked chicken pulled from a whole chicken that has been roasted? Thank you.

    Reply
    • Gale Compton  September 18, 2016

      Yes, But the cooking time will be reduced to no more than two hours.

      Reply
  21. Ames  October 5, 2016

    If i cut the recipe in half does that cut the cooking time in half?

    Reply
    • Nichole  October 8, 2016

      Hi Ames,

      Cooking time will remain the same, even with a half batch!

      Reply
  22. Allison  January 2, 2017

    Hi! Would this recipe be altered much if a different type of vinegar was used? For instance apple cider vinegar?

    Reply
    • Nichole Furlong  January 2, 2017

      Allison, great question! I would not recommend using a different vinegar. Balsamic vinegar has a very distinctive flavor. Using a different type, such s apple cider vinegar, would make this recipe very sour and tart tasting!

      Reply
  23. Lisa  January 5, 2017

    This recipe is AHHHMAZING! First try (as soon as it finished cooking) the vinegar taste was a little strong. However, after you let it rest some it is great and even better the next day. My picky husband (who thinks chicken is diet food) loved it!.

    Reply
    • Kym Votruba  January 5, 2017

      We love that your family enjoyed the recipe. Thanks for sharing!

      Reply
  24. Maria  January 6, 2017

    Why do people try to follow a recipe and then try to change it? Either you follow it or not. Period. Jeez

    Reply
  25. Jessica H.  January 14, 2017

    Without thoroughly thinking it through, I picked up a balsamic vinaigrette dressing. Will that work or should I use actual balsamic vinegar (as in not a dressing)

    Reply
    • Gale Compton  January 14, 2017

      Jessica, I would recommend the balsamic vinegar but the dressing is fine in a pinch. 🙂

      Reply
      • Jessica H.  January 18, 2017

        Thank you for your reply. Okay, I’m going to use what I have now and hope for the best!

        Reply
  26. Ellen  January 20, 2017

    I just made…!/2 cup Pineapple Balsamic Vinegar, 16 oz. Pace mild salsa, 3lbs. bnls, sknls chicken thighs. 4 hrs. high in crockpot. Absolutely awesome! Shredded for all dinners mexican:)

    Reply
  27. Evelyn  February 28, 2017

    Can you double this recipe?

    Reply
  28. Kathleen  March 22, 2017

    Anyone try this with red potatoes and carrots? If so do you throw them in at the start of cooking or would the be too done cooking that long? Thank in advance

    Reply

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