Slow Cooker Balsamic Chicken

The flavor of this Slow Cooker Balsamic Chicken is amazing!

We love Italian cuisine at Skinny Ms., 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!

Slow Cooker Balsamic Chicken Recipe

This 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 spaghetti, brown rice, 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.

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

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  1. 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.

    1. 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!

  2. 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.    

  3. 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!

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

      1. 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.

    1. 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.

      1. Cooking for one person and a toddler. 4-6 breasts are way too many, how would it affect cooking time if i only used 2 breasts?

        1. Nadine, I understand. Of course, this can be frozen after cooked. But, to answer your questions, the cooking time would be the same. Enjoy!

  4. 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.

  5. 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. 

    1. 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.

    2. 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.

  6. 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!

  7. 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!

  8. 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!!

  9. 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!

  10. 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!

  11. 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. 

    1. Missy, I love your creative idea of trying different balsamic vinegars! Espresso Balsamic vinegar sounds soooo yummy! 🙂

  12. Pingback: Dinner Woes | Peace, Love, and Pancakes!
  13. Yummy!  How would I modify this recipe to use frozen chicken?  I tend to stockpile it when it goes on sale.

    1. 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. 🙂

  14. 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!

  15. 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.  

  16. 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!!!

  17. 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..

  18. 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!

    1. 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.

  19. 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.

  20. 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!

  21. 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?

  22. Pingback: Slow Cooker Balsamic Chicken - TurVS
  23. 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!!

  24. 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!

  25. 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!

  26. 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.

  27. 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.

    1. 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. 🙂

  28. 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.

  29. 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??

  30. 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!

  31. 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.

  32. 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 🙂

  33. 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?

  34. 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.

  35. 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!

  36. 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

    1. 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.

  37. 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

    1. 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.

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

    Thank you!

    Kristen Berry

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

  40. 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%!

    1. 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. 🙂

  41. 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.

  42. So I’m always tardy to the party (sighs)…just found this on Friday and made it over the weekend for Saturday and Sunday lunch/dinner and WOW was it a hit! Followed directions mostly to a T, only I used 8 boneless, skinless chicken breasts, added about a cup and a half of low-sodium chicken broth to keep things moist, used 1 TBSP of dried basil (one of my faves) and my rule of thumb is whatever amount of garlic cloves is listed, always add two more for luck. My only problem with this dish currently, there’s only one little lunch serving left! <–that's how I know it's a keeper. Served this with sautéed kale and red onions, as a side, but this would be great with zoodles or even spaghetti squash "noodles". Going to try with White Balsamic vinegar, I think…yeah, Yeah, YEAH! I have totally added this to my collection of Crock Pot/Slow Cooker recipes; the fiancé insisted…Thank U!

  43. What a happy belly was mine after this surprisingly tasty meal, thanks a million SkinnyMs!!!!! Next weekend the plan is to try Mara’s tweaks, adding chicken broth with 8 boneless, skinless chicken breasts, fingers are crossed the meal will make my belly smile as much as it did while eating SkinnyMs’s recipe! Fast question SkinnyMs would your recipe be as tasty if I would to add peeled, cubed larger chunky size butternut squash to it, or terrible idea?

    1. Hi, Jason! Butternut squash wouldn’t be a terrible idea – however sweet potatoes would probably work better! Give both a try and let us know what worked best!

  44. I cooked mine for over 8 hours and the chicken (boneless breast) was perfect. We had so much leftover that I added beans, veggies, chicken broth and made a soup. It was also delicious.

  45. Hi, beside the fat portion, what would be the difference if I used boneless chicken brests, but still with skin? I have 4 such chicken breasts in the deep cooler and wonder if I could use them for this receipe.

    Best regard from Germany

    1. Hi Vera, chicken skin tends to have an odd texture when cooked in the slow cooker and doesn’t become tender like the breast meat. It won’t hurt to use the skin, but if you’re comfortable removing the skin, I would recommend removing or trimming!

    1. Chanda, Hmmmm…can’t say for certain since we’ve only used whole breasts, but likely around 2 hours on low, or 1 hour on high. Of course the thickness of the strips will effect timing as well. 🙂

  46. Delicious. I shredded the chicken after it was cooked and used it like a pulled chicken dish over buns (would still be awesome on its own too). Thanks for the recipe!

  47. Is that 11points or 1. When I used the calculator it came out 4. If chicken is free and tomatoes garlic etc why points. Is it the olive oil that would give so many points

  48. I made Slow Cooker Balsamic Chicken for dinner tonight, 9/6/18.
    I used five chicken leg quarters since we had those in our freezer. (We thawed them in the fridge overnight.)
    I did NOT add the oil because I used a slow cooker bag in the crock. I can’t imagine how the oil would benefit the flavor at all.
    After five hours, I took the leg quarters out of the crock, removed the bones, partly shredded the poultry, and added it back to the crock pot. I served the mixture over pasta.
    One word: DELICIOUS!
    Slow Cooker Balsamic Chicken is in our saved file to be made again!

    1. Many of these ingredients are zero points. This recipe is 10 servings and the points only come from the fried herbs, olive oil and vinegar.

  49. I made this for dinner tonight for 3 adults and we all loved it. This dish is healthy, economical, and so easy to put together. I made the recipe exactly as written and it came out perfect. I served it with egg noodles.

  50. After 2 hours my chicken fell apart and shredded. Are the tomatoes suppose to be drained? And mine was super watery. No “sauce” really. Just shredded chicken and water. The flavor was good though

  51. Do you think this would work with tofu? me and my boyfriend eat chicken but his daughter won’t. But she likes tofu.

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