Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

We love Italian cuisine at SkinnyMs., but we’re not always in the mood for heavy pastas and sauces. When we’re looking to serve something a little lighter for dinner, but we don’t want to sacrifice the zesty Italian flavor we’ve come to love, this Slow Cooker Balsamic Chicken does the trick! This slow cooker recipe is easy to make, healthy, and tastes delicious. Chicken recipes do not have to be boring. Slow cooker foods are a great way to pack a lot of flavor into lean chicken breast. The end result of this balsamic chicken recipe is a moist, flavorful dish your entire family will love!

Originally uploaded to our Facebook Fanpage by Dishing with Leslie, and tweaked a little by us at SkinnyMs., Slow Cooker Balsamic Chicken has quickly become a fan favorite. We love how the balsamic vinegar used in this recipe works a tenderizer, allowing the chicken to soak up every delicious ounce of flavor from the tomatoes, onions, and seasonings. Serve this over a bed of brown rice, or quinoa, or accompany it with a fresh salad, and your family is sure to wild!

Leftovers? This balsamic chicken is a great addition to salads or can be wrapped in a tortilla for a quick, healthy lunch.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g | Smart Points: 4 |

Ingredients

  • 4-6 boneless, skinless, chicken breasts (about 40 ounces)
  • 2 14.5 oz can diced tomatoes
  • 1 medium onion thinly sliced (Not chopped)
  • 4 garlic cloves
  • 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)
  • 1 tbsp. olive oil
  • 1 tsp each: dried oregano, basil, and rosemary
  • 1/2 tsp thyme
  • ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over angel hair pasta.

http://skinnyms.com/slow-cooker-balsamic-chicken/

Don’t miss the Top 10 Healthy Slow Cooker Recipes on SkinnyMs. and these recipes favorites: 7 Comfort Food Entrées Under 290 Calories.

And if you end up with leftovers, here is a recipe for a Balsamic Chicken Wrap.

Balsamic Chicken Wrap

Slow Cooker Balsamic Chicken Wrap

No nutrition data for this recipe.

Ingredients

  • 1 tomato and herb wrap
  • 1 Tbsp prepared pesto, no sugar added
  • 1 handful of baby spinach leaves
  • Leftover pieces of Balsamic Chicken

Directions

Place wrap on plate, spread with prepared pesto, add spinach leaves and top with chicken.

Wrap, slice in half and enjoy.

http://skinnyms.com/slow-cooker-balsamic-chicken/

Ready for dessert? 5 Chocolate Treats Under 230 Calories

More about Guest Contributor, Dishing with Leslie:

A while back, Leslie from Dishing With Leslie posted her recipe for Balsamic Chicken on our Facebook Fan page. It very quickly became one of the most requested recipes on our page! So of course, we just had to give it a try and we absolutely fell in love with this dish!

The only thing we changed was using 1 tablespoon olive oil instead of 2. Everything still turned out wonderful, we cut back on fat, and we didn’t have to go to the store for more oil!

We have invited Leslie to share the recipe here on our site, and she has been kind enough to also share a recipe that you can use when you have leftovers (…..IF…. you have leftovers…).

We hope you’ll enjoy both recipes, and we’ll let Leslie take it from here…

“I have been cooking for twenty years which has led to many experimental recipes. Although I am not a professional chef I do understand food and the delightful balance in blending flavors. Over time I have come to realize I am a fan of the classics, and a true comfort food lover. I discovered my Balsamic Chicken whilst trying to prepare a meal that was lite yet filling and had that classic Italian flavor. This delicious and versatile recipe has been made and appreciated by many, and it has been a joy to watch this recipe become a favorite for others as well. This recipe is also delicious when served over garlic mashed potatoes, roasted cauliflower, or a bed of sautéed squash.”

132 Comments on "Slow Cooker Balsamic Chicken"

  1. Stacy  January 27, 2012

    Question: When I use boneless, skinless chicken breasts in my slow cooker, they almost always are super dry! Do you have any suggestions for solving that problem? I usually cook on low for 8 hours.

    Reply
    • Skinny Ms.  January 27, 2012

      Stacy – Here's an article on that very subject. Maybe something there will help: http://skinnyms.com/avoiding-dry-or-tough-meats/

      Reply
    • Cheryl  September 23, 2013

      I put a 1/2 c of chicken broth in the bottom. Super moist

      Reply
    • Monica  February 19, 2015

      You should never cook boneless, skinless chicken breasts for longer than 4 hours.

      Reply
  2. Britniwrisinger  February 27, 2012

    Could this be done on low to drag out the cooking time? I'm gone for work much longer than that :)

    Reply
    • skinnyms  February 27, 2012

      I check with Leslie from "Dishing with Leslie" since this is her recipe. Here's her answer:

      I have cooked it on low for six hours. I also used breasts with the bone in when I did this.
      It turned out just fine. I'm sure you are needing more than six hours though. I wish I could say I've cooked it that long. What I tell others who ask me this, is that other people have told me they have cooked for up to eight hours. They all have had mixed revues. Figures!

      Reply
  3. SkinnyKym  March 10, 2012

    I share this secret with everyone who, like me, is away from home longer than it takes to slow cook your meal — get out that good old household timer you may use at christmas time to "set" your lights to come on and go off at certain times of day.  Plug your slow cooker into it and remember to TURN ON your slow cooker.  Set the timer to come on a few hours after you leave the house and to turn off just before you come home, long enough in advance so dinner is slightly cooled and ready to eat when you walk in the door!  It works like a charm every time, except for those slow cookers that are electronic (you have to be home to hit "start" on those models.)  I will never use an electronic panel slow cooker again because they are too limiting (4, 6, 8 or 10 hours with nothing in between) and you need to push "start".  Plus, if there's ever an electricity outage or even a brief surge, those will turn off and never come back on on their own while you're not there.    

    Reply
    • skinnyms  March 12, 2012

      Thanks Skinny Kym for the tip!

      Reply
    • Melissa  February 20, 2013

      You should NEVER leave food out like you describe above – it is far too easy to wind up with food poisoning.

      Reply
      • Skinny Ms.  February 24, 2013

        Melissa, Please explain…food is not left out prior to slow cooking.

        Reply
  4. Carrlyharley  March 26, 2012

    I made this the other night but used 1 can of Rotel and 1 can of Italian diced tomatoes.  I did cook it on low longer than recommended and it was fine.  One of our new favorite recipes around here!

    Reply
  5. Kkadi28  March 26, 2012

    is it safe to sit chicken in a crockpot that isn't on for hours at room temperature? 

    Reply
    • Skinny Ms.  March 26, 2012

      No. That is not recommended. Make sure you are using fresh or thawed chicken, never frozen, for all dishes in the slow cooker.

      Reply
      • readerb  August 12, 2014

        I don't know why frozen meat isn't recommended – I've been using frozen meat [mostly chicken] for years & years with never a problem. In the suggestion made, the only way I would ever consider a timer is if the chicken was indeed frozen first. PS: I also use the crockpot to thaw & heat frozen leftover meals, set on low – it can take up to 8 hours [all day, so I don't need to be over it] – & works great.

        Reply
  6. Stacy  March 26, 2012

    Every time I try boneless skInless breasts in the slow cooker, it dries out. This recipe keeps moist???

    Reply
    • skinnyms  March 27, 2012

      Stacy, I agree…we love it too. It's a fine line between cooked and over cooking. I like to use chicken on the bone w/o skin when possible. Thanks.

      Reply
  7. Elizabetherhardt  March 27, 2012

    In response to the people who need to be at work for more than 4 hours, I have doubled some recipes, added a bit more liquid and added frozen meat.  That will slow down the cooking time.  You may have to add a bit more seasoning, to adjust for the extra liquid.  Good luck.

    Reply
  8. Sky Selman  March 30, 2012

    Rave review here from my family!   At first I wasn't sure if I would like it, even after I tasted the sauce at the end of cooking.   Once I mixed it in with a little angel hair pasta, and a little mozzarella mmmm soo good!   Even my picky 4 year old slurped it up. 

    Reply
    • skinnyms  March 31, 2012

      YAH!!! If you're 4 year old liked…I'm happy! :)

      Reply
  9. Karen  April 26, 2012

    Is there any way to cook this on the stove top or in the oven and get the same effect in less time?

    Reply
    • skinnyms  April 26, 2012

      Yes, place in a casserole dish and follow the same instructions. Oven on 375 degrees, check after 45 minutes for doneness. Make sure chicken juice runs clear when pierced with a fork. Also, Chicken should be an internal temp of 165 degrees. Do the same for the skillet, cover with a lid, turn to medium-high, bring to a boil, reduce to simmer and cook until chicken is done. Hope this helps.

      Reply
    • Tina  February 5, 2013

      Do check it for doneness before 45 mins. I would check it at about 30 mins depending on your oven & size of chicken breasts. I think mine would be dried out at 45 mins. If you do in a skillet, brown chicken a bit first in pan, then I'd add in the onions brown those a bit & deglaze it a bit w/ the balsamic & add in the other ingredients. It would add more layers of flavor. It isn't necessary but would be yummy.

      Reply
  10. Lisa  May 1, 2012

    is it possible to use fresh tomatoes instead of canned? 

    Reply
  11. Kimgm12  May 6, 2012

    We like "spicy", so used canned Mexican Rotel for tomatoes – yummy!!!!

    Reply
    • skinnyms  May 7, 2012

      Sounds yum!

      Reply
  12. Jessica McNeil  June 10, 2012

    This is my family's favorite! So easy and delicious! I add fresh tomatoes too when I have them handy. Served over brown rice or whole wheat pasta it is a go to recipe for us all the time!

    Reply
  13. Kristinashinn  June 10, 2012

    We love this recipe!!! As a family who eats alot of chicken, we love simple yet tasty and healthy chicken recipes…….my husband was recently diagnosed diabetic….your recipes are usually ok for diabetics!!! Thank you!

    Reply
  14. jwells  June 10, 2012

    This is by far one of our favorite go to crock pot recipes! Love it with angel hair pasta and a side salad! Easy and is delicious!! Thanks for posting this recipe!!

    Reply
  15. Gwen  June 10, 2012

    I love this recipe!

    Reply
  16. CarrieC  June 11, 2012

    Do you just put the whole garlic cloves in the crock pot, or do you mince them first? Going to try this for a friend tomorrow!

    Reply
  17. Ellentaylor38  June 20, 2012

    Can`t wait to try this! tfs

    Reply
  18. Krishell  June 24, 2012

    Served this with lots of the 'broth' over quinoa and shredded the chicken so it was a bit soup like.  It was AMAZING.  This is a new favorite for sure!

    Reply
  19. Missy  July 6, 2012

    We have a specialty olive oil and vinegar store in our town.  I made this with an espresso balsamic vinegar and it was fantastic!  This recipe gets made at our house about every other week. I will try it with different balsamic vinegars. 

    Reply
    • Skinny Ms.  July 7, 2012

      Missy, I love your creative idea of trying different balsamic vinegars! Espresso Balsamic vinegar sounds soooo yummy! :)

      Reply
  20. Cupcake Dessert  July 6, 2012

    I bet this would be good with some artichoke hearts added.. yum! I can't wait to try this!!

    Reply
    • Skinny Ms.  July 7, 2012

      I think you're right…love artichoke hearts!

      Reply
  21. Gabemack1  July 26, 2012

    one of my favorite slow cooker recipes

    Reply
  22. klj1414  July 26, 2012

    This is fantastic!  A different twist on chicken!!!

    Reply
  23. D'Aun  July 26, 2012

    I love the balsalmic chicken. It was so good and had a lot of flavor. 

    Reply
  24. klj1414  July 26, 2012

    This is fantastic!  A different twist on chicken!!!

    Reply
  25. Adriana L  July 26, 2012

    One of my favorites so far!  The list of recipes to try keeps growing

    Reply
  26. Pingback: Dinner Woes | Peace, Love, and Pancakes!

  27. Ames Funds  July 28, 2012

    Yummy!  How would I modify this recipe to use frozen chicken?  I tend to stockpile it when it goes on sale.

    Reply
    • Skinny Ms.  July 28, 2012

      Ames, We don't recommend using frozen chicken in slow-cooker recipes. Bacteria tends to build up while the chicken slowly thaws and can be unsafe. Thaw frozen chicken in the frig prior to using in this or any other slow cooker recipe. :)

      Reply
  28. cjsmiles  July 30, 2012

    Trader Joes sells a white balsamic vinegar. Do you think that will taste as good?

    Reply
    • Skinny Ms.  July 31, 2012

      cjsmiles, That's all I use lately. The white is especially yummy in desert dishes.

      Reply
  29. Dfcf1410  July 31, 2012

    I made this when I got home from night shift at 7a this morning. I put it on low for 6 hours bc I wanted to get some sleep. When I woke up, I turned it off and let it sit in the crock pot until I ate around 7p. It was awesome! New fave slow cooker recipe!

    Reply
    • Skinny Ms.  August 1, 2012

      It is awesome! Glad you're adding it to your favorites list.

      Reply
  30. iowarocks  August 4, 2012

    We loved it, but was somewhat runny is that how it is suppose to be?

    Reply
  31. Skinny Ms.  August 4, 2012

    Not really runny…just juicy.

    Reply
  32. Kathy Geyer  August 5, 2012

    I made this today and it is delicious!  Chicken is very moist  – I am assuming the vinegar and tomatoes tenderize the chicken.  I may drain the tomatoes a bit next time, but that's just me.  

    Reply
    • Skinny Ms.  August 6, 2012

      Kathy, Great! Thanks for your feedback.

      Reply
  33. Mcsummers  August 10, 2012

    Love this recipe!  It's a favorite.

    Reply
  34. Bridget  August 10, 2012

    Tried this recipe last night…..LOVE it! Even my picker eating husband liked this one :) My 3 year-old liked it as well, but I LOVED it!!!

    Reply
  35. Sue  August 12, 2012

    One of our family's favorite!  Have shared this recipe with others too!
     

    Reply
  36. Sheri Hobbs  August 12, 2012

    Yum, this is really really good!!

    Reply
  37. Jill Mclean61  August 12, 2012

    This Balsamic Chicken is my fav!  I swear I could eat it every week.  Gonna make it this Tuesday.

    Reply
  38. DeereAnn  August 22, 2012

    love this recipe. it's hard to only eat on serving!

    Reply
  39. Tammy Tidwell Jones  August 27, 2012

    This was delish!!! My whole family LOVED it :)

    Reply
  40. Leanne  August 30, 2012

    ok, i made this in the oven the other night. soo easy and OMG so good. Served over angel hair pasta, husband raved.
    Thank you for sharing..

    Reply
    • Skinny Ms.  September 1, 2012

      Leanne, GREAT! We're so happy you enjoy.

      Reply
  41. Desiree  September 2, 2012

    Silly question…can this dish be prepared with frozen chicken and maybe just cook it a little longer. I'm the worst about remembering to defrost my meat the night before?? I've heard of other people using frozen chicken with crock pot cooking. As you can tell not much of a cook here!

    Reply
    • Skinny Ms.  September 2, 2012

      Desiree, We don't recommend using frozen chicken because it may build up bacteria. Some people do use frozen chicken but I wouldn't recommend.

      Reply
  42. cmckinn6  September 27, 2012

    HELP! WHOLE CLOVES OR MINCED?

    Reply
  43. Skinny Ms.  September 28, 2012

    Whole cloves.

    Reply
  44. Jill  October 4, 2012

    I made this tonight and my family found it way to vinegar-y! However, I put it in the crock pot on Sun night and I didn't get a chance to cook it until tonight (Thurs). Do you think the flavours sat for too long and made it too strong? I want to give it another try because of all the positive comments, but am afraid.

    Reply
    • Skinny Ms.  October 5, 2012

      Jill, That's certainly a possibility. Try reducing the vinegar slightly and not leaving in the frig over night.

      Reply
  45. Amateur Mommy  November 4, 2012

    My family loves this recipe, especially over linguine!

    Reply
  46. Mary Alice Stanford  November 4, 2012

    My family and I love this recipe! The sauce is great over whole wheat angel hair. I like to serve it with saluted spinach. Yummy!

    Reply
  47. Kelly  November 13, 2012

    I love your recipe. I divided the recipe in half though so I thought it would make 5 cups since the full recipe said it made 10 cups & I only got 2.5 not even almost 3 cups what happened?

    Reply
    • Skinny Ms.  November 13, 2012

      Kelly, So happy you enjoyed the recipe.

      Reply
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  49. Skinny Ms.  December 23, 2012

    Wendy, So sorry your family didn’t enjoy! :(

    Reply
  50. Christy McD  December 26, 2012

    Made the slow cooker balsamic chicken and the chicken wraps. They were both really good. The chicken wrap tasted like something you would get at a nice restaurant. Definitely recipes worth keeping at our house!!

    Reply
    • Skinny Ms.  December 27, 2012

      Christy, GREAT!!! Thanks for letting us know. :)

      Reply
  51. Brenda D  December 28, 2012

    Can you put the chicken in frozen or does it have to be thawed??

    Reply
  52. Bianca  December 31, 2012

    Can this be frozen once made? I like to double recipes and freeze a future dinner.

    Reply
    • Skinny Ms.  December 31, 2012

      Blanca, Allow to cool before freezing.

      Reply
  53. MTrevino  January 16, 2013

    So the 190 calories per cup, is that with or without the angel hair pasta?

    Reply
  54. Cassandra Stark DeGuise  February 10, 2013

    Love this recipe because it’s quick and easy, I always have the ingredients!

    Reply
  55. Erica Davis  February 17, 2013

    This is my favorite recipe. I like being able to break up the preparation involved in cooking. So, doing part of it early afternoon and then the rest of it just before dinner is perfect for me! I also LOVE the flavor of this dish, which is only enhanced by smelling it for hours before dinner!

    Reply
  56. SusieQ  February 17, 2013

    Love the balsamic flavor profile with this chicken. This is a new favorite of mine.

    Reply
  57. Leeanne P.  February 17, 2013

    This recipe is really yummy!

    Reply
  58. Jenny T  March 14, 2013

    We thought it was too vinegary. If I were to make this again, I'd reduce the vinegar. Not bad but not a fave.

    Reply
  59. tmenconi  March 27, 2013

    Just put it all the crock pot, can't wait to try it tonight! I accidentally got crushed tomatoes instead of diced so I added some fresh sliced cherry tomatoes and mushrooms to add some texture. Serving it tonight over a brown rice/quinoa blend with steamed veggies and salad. Excited!

    Reply
  60. Heather  April 22, 2013

    Does the nutritional info include the past?

    Reply
  61. Andrew  May 15, 2013

    That balsamic chicken was fantastic! It was so moist and tender that it would just come apart with the tug of a fork. Kudos to you Skinnyms! Make sure you have some bread or a roll around to soak up the remains of that delicious sauce after the delicious chicken.

    Reply
  62. Stacey Schults  June 26, 2013

    I make this balsalmic chicken on a weekly basis! It is fantastic and moist!

    Reply
  63. Colleen  July 2, 2013

    I'm new to slow cooking so forgive me if this is a silly question. Could I fold in some fresh, sliced mushrooms towards the end of the cook time? Am making this for the second time and looking to add some additional veggies.

    Reply
    • Skinny Ms.  July 3, 2013

      Coleen, Sure…that would work great. More veggies are always a good thing just be sure there is enough liquid to cover them while cooking. :)

      Reply
  64. naededo  July 29, 2013

    LOVE LOVE LOVE this recipe. I wanted it "saucier" so I added more tomatoes (some fresh from garden) and tomato sauce. Delicious served over angel hair pasta.

    Reply
  65. Melanie  August 21, 2013

    Good balsamic vinegar should not have caramel coloring.

    Reply
    • Skinny Ms.  August 22, 2013

      Melanie, White balsamic vinegar does not contain caramel coloring. Most regular balsamic vinegar brands do.

      Reply
  66. Laurie  September 3, 2013

    I'm not real experienced in the kitchen and I am trying this tonight;) I'm about to go put it all together but just realized I don't have garlic cloves:( I have two sleeping boys or I would run to the store…do you think minced garlic would work??

    Reply
    • Skinny Ms.  September 4, 2013

      Laurie, Yes I do. Did you use the minced garlic?

      Reply
    • SkinnyMs  March 3, 2014

      Yes, minced garlic will work just fine.

      Reply
  67. Janet  September 19, 2013

    has anyone tried packaging this freezing and then cooking in crockpot?

    Reply
  68. Beverly  October 2, 2013

    Made this yesterday. Cooked on low for 8 hours – came out AMAZING! I used 4 whole garlic cloves as the recipe states but I also added 4 cloves minced. Will for sure make this again!

    Reply
  69. FS23561  March 15, 2014

    As a food safety inspector I can unequivocally say that this "tip" should be avoided at all costs.

    Chicken left in a crockpot at room temperature for hours before being used is a breeding ground for E.Coli. Add to that the slow crockpot cooking (which takes place at lower than optimum temperatures) and potentially leaving it on "warm" for more than 2 hours and you have a cauldron of brewing bacteria.

    I NEVER cook anything on LOW and always serve immediately it's done cooking. Refrigerate leftovers straight away.

    Years ago you may have gotten away with this but unfortunately today's meat processing plants have led to huge increases in unwanted bacteria getting into our food chain and the ONLY way to prevent getting sick, other than pure luck, is to practice proper food handling, sanitization and cooking methods.

    Reply
  70. Bonnie  March 16, 2014

    When you say it will make 10 cups, and each cup is 190 calories, is that for the “sauce” only and no chicken? I assume it is, but just want to make sure. Thanks so much! Trying this tonight and your cabbage rolls for St. Patty’s day :)

    Reply
    • SkinnyMs  March 16, 2014

      A serving size is a cup, including sauce and chicken.

      Reply
  71. Ellen  March 25, 2014

    If I make this recipe with 12 breasts instead of 6, I know to adjust the other ingredients. But should I add cooking time or still do the 4 hours?

    Reply
    • SkinnyMs  March 25, 2014

      You should check the chicken to see if it's cooked through. If it's pink in the center, continue to cook.

      Reply
  72. mary  June 18, 2014

    I'm making this tonight for the second time. Was very good the first time, but I thought it had too much of a vinegary taste, so I reduced the amount this time. I might also try adding the fresh mushrooms, as one reviewer suggested.

    Reply
  73. Courtnie  August 8, 2014

    This was great! I actually used about 4.3lbs (70 ounces) of chicken breast and only one can of tomatoes. After shredding, I let the chicken cool then mixed the chicken and juices into raw fresh veggies (cucumbers, bell pepper, tomatoes). Added some italian seasoning and had a delicious cold summer salad! Loved it. Thank you!

    Reply
    • SkinnyMs  August 11, 2014

      Courtnie, You're welcome. Great ideas about making it into a summer salad;).

      Reply
  74. Suz  December 15, 2014

    Can I substitute the balsamic vinegar for anything?

    Reply
  75. CLAIRE  January 25, 2015

    I BUY a lot of chicken thighs…skinless…boneless….what difference would I have t make to use this part of the chicken???? as long as the bone is missing…should be the same as the breast

    Reply
    • SkinnyMs  January 26, 2015

      Claire, Chicken thighs would work well too. They have slightly more fat, but they don't tend to dry out when slow cooking like white meat can, so that is a bonus.

      Reply
  76. Jennifer  February 4, 2015

    Made this and family found it vinegary or acidy.. Did i do something wrong? How do I correct this. Can you suggest any maple syrup or honey added to it. thanks

    Reply
    • SkinnyMs  February 5, 2015

      Jennifer, When you add the diced tomatoes, you should add all the liquid from the can too. You probably did that. Some vinegars are stronger than others. You may want to add another can of diced tomatoes with liquid when reheating to tone down the acidity. You can also add a bit more olive oil. If you do make this recipe again, I would say to cut the vinegar in half for personal preference.

      Reply
  77. Kristen Berry  May 3, 2015

    Hi,
    Could I brown the chicken breasts before placing them in the crockpot?

    Thank you!

    Kristen Berry

    Reply
    • SkinnyMs  May 4, 2015

      Kristin, You don't have to brown them, but you can if you prefer to.

      Reply
  78. Liz T  December 8, 2015

    Chicken itself was very tender and moist but overall it was pretty bland. Any suggestions for beefing this recipe up a bit?

    Reply
    • SkinnyMs  December 9, 2015

      Liz,

      Hmmmm… this has been a very popular recipe. I would suggest giving this recipe a try http://skinnyms.com/crock-pot-3-ingredient-balsam…. I think you'll
      find this has a bit more kick and is amazing as sandwiches, burritos, tacos, etc..

      Reply
  79. jen  December 22, 2015

    Great recipe. I added chicken peas, olives, and artichoke hearts at end , just to heat through, and served over rice yummy!

    Reply
  80. jen  December 22, 2015

    Chick peas that is. Ugh. Auto correct!

    Reply
  81. JeAn  January 18, 2016

    Trying the 7 day detox:) when on the 7 day plan is it best to eat the recipe solo or add it to rice or quinoa? Also what about the next day for lunch. Trying to stick to this 100%!

    Reply
    • Gale Compton  January 18, 2016

      Hi, It’s fine if you add a small portion (about 1/2 cup) cooked brown rice or quinoa. Definitely, eat for lunch
      the following day. :)

      Reply
  82. Jean  January 19, 2016

    Great thanks so much!! Is the chicken supposed to be shredded-is that how you get a servi g is a cup? I haven’t made this yet but basing it off other recipes that I cook in the crockpot.

    Reply
    • SkinnyMs.  January 20, 2016

      Yes, the chicken will shred a bit when removed from the crock pot.

      Reply
  83. Jessa  April 7, 2016

    Hi: can I replace chicken for beef? If so What and how much? Thank you

    Reply
    • Melissa Bump  April 9, 2016

      Jessa, Replace a pound of lean beef per pound of chicken. Enjoy!

      Reply

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