The flavor of this Slow Cooker Balsamic Chicken is amazing!
We love Italian cuisine at Skinny Ms. but are not always in the mood for heavy pasta 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 Balsamic chicken crockpot recipe 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!
Balsamic Chicken Crockpot Recipe
This balsamic chicken crockpot recipe has quickly become a fan favorite. We love how the balsamic vinegar used in this recipe works as 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 go wild!
Did you end up with leftovers? This balsamic chicken is a great addition to salads or can be wrapped in a tortilla for a quick, healthy lunch.
Balsamic Chicken Crockpot Recipe
Ingredients
- 1 tablespoon olive oil
- 4 to 6 boneless and skinless chicken breasts
- salt to taste
- ground black pepper to taste
- 1 onion medium, thinly sliced (not chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 4 garlic cloves
- 1/2 cup balsamic vinegar
- 29 ounces diced tomatoes cans
Instructions
- Pour the olive oil on the bottom of the slow cooker, add chicken breasts, salt, and pepper to each breast, put sliced onion on top of the chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
- Cook on high for 4 hours, and serve over angel hair pasta.
Nutrition Information
Have you made this recipe?
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Chicken itself was very tender and moist but overall it was pretty bland. Any suggestions for beefing this recipe up a bit?
Liz,
Hmmmm… this has been a very popular recipe. I would suggest giving this recipe a try https://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..
Great recipe. I added chicken peas, olives, and artichoke hearts at end , just to heat through, and served over rice yummy!
Chick peas that is. Ugh. Auto correct!
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%!
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. 🙂
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.
Yes, the chicken will shred a bit when removed from the crock pot.
Hi: can I replace chicken for beef? If so What and how much? Thank you
Jessa, Replace a pound of lean beef per pound of chicken. Enjoy!
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!
We’re so happy you enjoyed it! Thanks for sharing! 🙂
With the Tomates, should I drain the juice? Or dump it all in as is?
Cole, Use liquid and tomatoes. 🙂
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?
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!
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.
Glad you enjoyed the recipe, Sharon!
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
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!
Can this be frozen after cooking then warmed up in microwave?
Yes!
What is the timing difference if I use chicken strips instead of whole breasts?
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. 🙂
Can you freeze This?
Hi Kim, yes you can freeze this after it has been cooked.
This was one of my most recent / favourite! Excellent!