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A light and easy crock pot balsamic chicken recipe perfect for weeknight dinners! This flavorful balsamic chicken is cooked in the slow cooker to tender perfection with vegetables, balsamic vinegar, and brown sugar.
Delicious Crock Pot Balsamic Chicken
Ditch the complex recipes and get ready for an easy, flavorful explosion. This Crock Pot Balsamic Chicken is a game-changer for weeknight dinners and even game days. Light, easy, and bursting with flavor, the tender chicken and veggies slow-cooked in balsamic vinegar with brown sugar will have your taste buds dancing. The beauty of this dish is that once you shred the chicken, it’s versatile enough for burgers, tacos, or just devoured straight from the pot—my personal favorite approach, especially when you’re aiming for a low-carb meal and fewer dishes to clean up.
I stumbled upon this gem last winter just as I was about to run out of my amazing balsamic vinegar. After a quick restock, this dish became a household staple, and our dinner woes were history. For those of you thinking, “Another crock pot chicken recipe?” – trust me, this isn’t just any chicken dish. And while I could introduce you to a week-long Italian Salted Cod Fish recipe, I say we stick to the simplicity and genius of slow cookers.
So, the next time someone mentions “As easy as pie”, introduce them to this Crock Pot Balsamic Chicken. It’s the true epitome of simplicity. Just a heads-up, though: it’s so good you might finish it in one go!
Why You’ll Love This Crockpot Chicken Recipe
- Effortless Preparation: Just set it in the crock pot and let it do all the work, freeing up your time.
- Versatility Galore: Once shredded, it can be used in burgers, tacos, or enjoyed straight from the pot, giving you multiple meal options.
- Low-Carb Friendly: A great option for those watching their carb intake without compromising on taste.
- Minimal Cleanup: One-pot cooking means fewer dishes to wash, making post-dinner cleanup a breeze.
- Budget-Friendly: Utilizes simple, inexpensive ingredients you might already have, preventing frequent, expensive grocery trips.
How To Make Crock Pot Balsamic Chicken
- Preparation: Lightly grease the crock pot with olive oil, and sprinkle in the minced garlic.
- Chicken Prep: Generously season the chicken breasts with salt and pepper and arrange the chicken in the crock pot in a single layer.
- Balsamic Sauce: Whisk the balsamic vinegar and brown sugar in a small bowl until combined. Pour this mixture over the chicken in the crock pot.
- Veggies: Layer the sliced veggies over the chicken. Finish with a sprinkle of Italian Seasoning.
- Cooking: Cook on HIGH for 3 hours or choose LOW for 5 to 6 hours.
- Shredding: 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.
- Final Touches: Taste and adjust seasonings if necessary.
Tips and Variations For Balsamic Chicken
- Chicken: While boneless, skinless chicken breasts are lean and convenient, you can also use chicken thighs for a juicier result due to their higher fat content.
- Balsamic Quality: Invest in a good-quality balsamic vinegar, as it’ll be a primary flavor in your dish. The better the quality, the richer and more robust the flavor.
- Veggie Variations: While bell peppers and onions are used in this recipe, consider adding sliced mushrooms, zucchini, or cherry tomatoes for added taste and texture.
- Avoid Overcooking: Chicken can become dry if overcooked, even in a crock pot. Make sure to check the chicken around the 3-hour mark if cooking on HIGH. Use an Instant Read Meat Thermometer – chicken is done when its internal temperature registers at 165˚F.
- Serving: Perhaps the best part of this dish is that you can stuff the shredded chicken into burgers, wraps, or tacos, or serve it over a crisp salad.
- Leftovers: Store leftovers in an airtight container in the refrigerator. The chicken often tastes even better the next day after the flavors have melded further.
More Slow Cooker Chicken Recipes
- Slow Cooker Chicken Breasts
- Slow Cooker Chicken Tacos
- Slow Cooker Crack Chicken
- Crockpot Honey Garlic Chicken
ENJOY!
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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 fresh 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
- Grease the sides and bottom of the crock pot insert with olive oil; sprinkle minced garlic on the bottom of the crock pot insert.
- Season the chicken breasts with salt and pepper and transfer the chicken to the crock pot, arranging it in one single layer.
- In a small mixing bowl combine balsamic vinegar and brown sugar; whisk until thoroughly combined and pour it over the chicken.
- Top with sliced vegetables and Italian Seasoning.
- Cover and cook on HIGH for 3 hours or on LOW for 5 to 6 hours.
- 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.
- Even Sizes: Slice veggies uniformly for consistent cooking.
- Balsamic Quality: A high-quality balsamic vinegar of Modena will elevate the dish’s flavor.
- 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.
- Versatility: Serve over pasta, salad, in wraps, burgers, or for a low-carb option, try cauliflower rice.
- 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.
Yep! Making this tonight!
How long would you recommend cooking this in the insta pot? Thank you!
Hi!
This is how I do it. I start with browning the chicken in some oil inside the insert of the IP. Do that for about 2 minutes per side, or until just browned. Remove chicken, then place the veggies (garlic, too) in the insert and saute those for about 3 minutes. Put chicken back in the IP over the veggies. Pour in the balsamic + brown sugar mixture. Add 1 cup of chicken broth so you don’t get the “burn notice” 😀. Lock the IP; set it on Manual High Pressure for 12 minutes. When done, do a quick release. Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot and mix it with the sauce. Serve.
Hope this helps. 😊
Looks divine! Emailed this to a personal chef client of mine to make for them because I think they’ll really enjoy!
What a gorgeous and easy chicken dinner!!! Your photos always amaze me!!!
This dinner looks perfect and I can’t believe how easy it is! I am going to have to check out the sauce you used.
This sounds insanely delicious! Love that it’s made in the slow cooker, so easy!
My husband loves balsamic vinegar – this looks perfect for a fast weeknight dinner! Healthy too!
Easy AND delicious. That’s mealtime perfection!
Easy and delicious! I put it over spaghetti squash 😋
I am very glad you enjoyed it! Thank YOU! 🙂
This sounds wonderful! It would be helpful to know what size slow cooker you used.
Hi Donald! At least a 6-quart. 🙂 I have a 7-quart that I use for almost everything.
It printed just fine for me. One page and just one small picture in the corner. I haven’t tried it yet, but looks good.
Thank goodness! 🙂 That is what it’s supposed to do… I would hate for someone to hit “print” and end up with 15 pages of just photos and my rants. ;-))
can not just print recipe, do not have enough ink for all you’re beautiful pictures Thanks anyway, would like to thou!
Hi Gail! So, when you click on the “print” button within the recipe box, you are not given the option to just print the recipe without all the photos? Please let me know because that’s not what is supposed to happen. You should be taken to a screen with just the recipe box on it and no photos. If you have a minute, do let me know. Thank YOU!
It prints the recipe with just one mini-pic.
Oh good! That sounds much better than pages and pages of all the photos! 😀 Thank you for letting me know!