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This warm and flavorful crock pot balsamic chicken recipe is perfect for a set-it-and-forget-it weeknight dinner. Juicy chicken and vegetables slow-cook until tender in a rich and tangy balsamic marinade. Afterward, shred the chicken to use in your favorite chicken recipes!
Also, try my creamy crock pot chicken Marsala, honey garlic chicken, and this whole honey lemon chicken cooked in the slow cooker!
On weeknights, I’m all about ditching complicated recipes in favor of easy flavor explosions, like crock pot balsamic chicken! This crock pot chicken is a game-changer for weeknight dinners, meal prep, and even game days. It’s super delicious and hands-free, with tender chicken and vegetables slow-cooked in a mouthwatering balsamic marinade with brown sugar.
Serve this juicy balsamic chicken and veggies with cauliflower rice or tucked into soft dinner rolls at the tailgate. Your taste buds will be doing a happy dance, I guarantee it!
All About This Crock Pot Balsamic Chicken
- No hands. Letting the crock pot do the work is a great way to free up time on busy weeknights.
- Budget-friendly. I make this recipe with simple, affordable ingredients. You might already have them on hand!
- Minimal clean up. This slow cooker chicken is the best when I’m aiming for a low-carb meal and fewer dishes to clean up.
- So many ways to serve it! Once you shred the chicken, it’s versatile enough for sandwiches, salads, or just devoured straight from the pot—my personal favorite approach.
5 Star Review
“I loved it! I could NOT stop eating it. Made it as a part of my meal prep for a cut I’m doing. I was supposed to save some and portion it out, but I had to share with my family, and after tasting it, they wanted a plate, so how could I tell them no! Yummy.” – Sabrina
Gather Your Ingredients
These are the ingredients you’ll need to make this easy balsamic chicken in the slow cooker. Scroll down to the recipe card for the full amounts and recipe details.
- Olive Oil – Or your choice of cooking oil, like avocado oil.
- Garlic – Freshly minced, or you can replace each fresh clove with ½ teaspoon of garlic powder or 1 tablespoon of jarred garlic.
- Chicken – I use boneless, skinless chicken breasts. You can make this recipe with any kind of chicken you’d like, including thighs and bone-in chicken. Chicken thighs and bone-in chicken will be juicier thanks to a higher fat content. They’ll need a longer cooking time.
- Balsamic Vinegar – Quality counts! I use balsamic vinegar of Modena. The better quality vinegar you use, the better your chicken will taste.
- Brown Sugar – You could also use white sugar, or another sweetener, like honey or maple syrup.
- Onion and Bell Pepper – My choice of vegetables. You can mix and match your favorite veggies. Try to choose vegetables with similar cooking times.
- Italian Seasoning – You could also use a mix of dried herbs, like oregano, basil, and thyme. If you’re using fresh herbs, you’ll need about 3 times the amount as dried.
Can I Use Frozen Chicken in the Slow Cooker?
Unfortunately not. If you have chicken breasts in the freezer that you want to use for this crock pot recipe, you’ll need to thaw the chicken fully first. Since chicken in the slow cooker cooks for a long period over low, steady heat, frozen chicken will stay at an unsafe temperature for too long while it thaws in the crock.
This risks bacteria and foodborne illness. Not worth it! Make sure the chicken is completely thawed before you add it to the crock pot.
Recipe Tips & Variations
- Use good-quality balsamic vinegar. Since it’s the star flavor here, it’s worth investing in a good-quality balsamic vinegar. The better the quality, the richer and more robust the flavor will be.
- Try different veggies. I use bell peppers and onions, but you can add sliced mushrooms, zucchini, or cherry tomatoes, too!
- Avoid overcooked chicken. Chicken, especially chicken breasts, can become dry if overcooked, even in a crock pot. If you’re cooking on High, check the chicken with an instant-read meat thermometer around the 3-hour mark. Chicken is done when the internal temperature reads 165ºF.
- Add extra herbs and seasonings. For a spicy kick, sprinkle in red chili flakes. You can also garnish the chicken with fresh herbs, like basil, or squeeze over fresh lemon juice when serving for extra flavor.
What To Serve with Balsamic Chicken
Perhaps the best part of this dish is that you can stuff the shredded chicken into burgers, chicken wraps, or tacos, or serve it over a crisp salad. It’s also delicious tucked into these chicken flautas or tossed into my walnut chicken salad for a fresh twist. The shredded chicken is fantastic served over cauliflower rice or mashed cauliflower for a low-carb dinner or meal prep lunch.
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Crock Pot Balsamic Chicken
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- ⅓ cup balsamic vinegar of Modena
- 2 tablespoons brown sugar
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon Italian seasoning
Instructions
- Prep. Grease the sides and bottom of the crock pot insert with olive oil, then sprinkle minced garlic on the bottom.
- Prepare the chicken. Season the chicken breasts with salt and pepper and transfer the chicken to the crock pot, arranging it in one single layer.
- Make the balsamic sauce. In a small mixing bowl combine balsamic vinegar and brown sugar; whisk until thoroughly combined and pour it over the chicken.
- Add the veggies and seasoning. Top with sliced vegetables and Italian Seasoning.
- Cook. Cover with a lid and cook on HIGH for 3 hours or on LOW for 5 to 6 hours.
- Finish and serve. Remove the lid and transfer the chicken breasts to a cutting board; using two forks, shred the chicken. Stir the shredded chicken back into the crock pot, taste for seasonings, and adjust accordingly. Serve.
Notes
- Chicken: I use boneless, skinless chicken breasts for this recipe, but you can also use chicken thighs; just adjust the cooking time.
- Veggie Options: Feel free to add mushrooms, zucchini, or cherry tomatoes for variety.
- Cooking Time: Monitor the chicken to avoid overcooking, especially if on HIGH. Chicken is cooked through when its internal temperature registers at 165˚F on a meat thermometer.
- Fresh Herbs: Garnish with chopped basil or parsley for a fresh touch.
- Add Heat: For a spicy kick, toss in some red pepper flakes.
- Storing: Leftovers should be stored in an airtight container and refrigerated for up to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Crock Pot Balsamic Chicken
Ready to let your slow cooker handle dinner tonight? Great! Here are the steps to make this juicy and flavorful crock pot balsamic chicken:
- Prepare the crock. Lightly grease the crock pot with olive oil, and sprinkle in the minced garlic.
- Season the chicken. Next, generously season the chicken breasts with salt and pepper. Arrange the chicken inside the crock pot in a single layer.
- Mix the marinade. Whisk the balsamic vinegar and brown sugar in a small bowl until combined. Pour this mixture over the chicken in the crock pot.
- Add the vegetables. Layer the sliced veggies over the chicken. Finish with a sprinkle of Italian seasoning.
- Cook! Cook your chicken and veg on HIGH for 3 hours or choose LOW for 5 to 6 hours.
- Shred the chicken. After cooking, move the chicken breasts to a cutting board. Shred them using two forks, then stir the shredded chicken back into the crock pot.
- Finish and serve. Taste and adjust the seasonings if necessary. For a bit of heat, garnish with red pepper flakes.
How To Store Leftovers
- Refrigerate. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The chicken often tastes even better the next day, after the flavors have had a chance to meld further.
- Reheat. Warm up the balsamic chicken in the microwave or in a pan on the stovetop until it’s hot throughout.
- Freeze. You can store the leftover chicken frozen for 2-3 months. Thaw in the fridge before reheating.
Another easy, delicious recipe. Thank you 🙂
I hope you enjoy it! Thank YOU! 🙂
I loved it! I could NOT stop eating it. Made it as a part of my meal prep for a cut I’m doing. I was supposed to save some and portion it out, but I HAD to share with my family and after tasting it they wanted a plate so how could I tell them No! Yummy.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂