Description
This Slow Cooker Balsamic Chicken recipe is a flavorful and easy-to-make dish where tender chicken breasts are simmered in a tangy balsamic vinegar sauce with herbs and a hint of sweetness from brown sugar. Perfect for a hands-off dinner, this recipe allows the slow cooker to do all the work, resulting in juicy, aromatic chicken that’s ideal served over mashed potatoes, rice, or your favorite roasted vegetables.
Ingredients
Scale
Sauce Ingredients
- ½ cup balsamic vinegar
- ¾ cup chicken broth
- â…“ cup brown sugar
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
Chicken and Seasonings
- 8 boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- ½ teaspoon salt
Optional
- 1 teaspoon cornstarch (for thickening sauce)
Instructions
- Combine Sauce Ingredients: In the slow cooker, whisk together the balsamic vinegar, chicken broth, brown sugar, Dijon mustard, and minced garlic until well combined.
- Season Chicken: Trim any excess fat from the chicken breasts if desired. Season the chicken generously with dried oregano, basil, thyme, rosemary, red pepper flakes, salt, and black pepper to enhance flavor.
- Slow Cook: Arrange the seasoned chicken breasts in the slow cooker and stir them gently to coat with the balsamic mixture. Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Optional Sauce Reduction: If a thicker sauce is preferred, transfer the cooking juices from the slow cooker to a saucepan. Simmer over medium heat to reduce slightly, then whisk in 1 teaspoon of cornstarch to thicken further. Stir continuously until the sauce reaches desired consistency.
- Serve: Spoon the chicken and the balsamic sauce over your choice of sides such as mashed potatoes, rice, or roasted vegetables. Enjoy your delicious slow-cooked meal!
Notes
- You can trim excess fat from the chicken breasts for a leaner dish.
- Cooking times may vary depending on your slow cooker; always ensure chicken reaches 165°F internally.
- Thickening the sauce with cornstarch is optional but adds a nice glaze to the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a spicier dish, increase the amount of red pepper flakes to taste.
