Slow Cooker Balsamic Chicken (Print version)

Tender chicken slow-cooked in a savory-sweet balsamic glaze with garlic, honey, and herbs for an effortless weeknight meal.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium yellow onion, thinly sliced
03 - 3 cloves garlic, minced

→ Balsamic Glaze

04 - 1/2 cup balsamic vinegar
05 - 1/4 cup low-sodium chicken broth
06 - 2 tablespoons honey
07 - 2 tablespoons olive oil
08 - 1 tablespoon Dijon mustard

→ Seasonings

09 - 1 teaspoon dried basil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh parsley, chopped (optional)

# Cooking steps:

01 - Scatter the thinly sliced onions and minced garlic across the bottom of the slow cooker insert to form an aromatic bed for the chicken.
02 - Lay the chicken breasts in a single layer on top of the onion and garlic mixture.
03 - In a mixing bowl, whisk together the balsamic vinegar, chicken broth, honey, olive oil, Dijon mustard, dried basil, dried oregano, salt, and black pepper until fully combined and smooth.
04 - Pour the balsamic mixture evenly over the chicken breasts, ensuring each piece is well coated.
05 - Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F.
06 - Transfer the chicken and onions to a serving platter. For a thicker sauce, pour the remaining cooking liquid into a saucepan and simmer over medium heat for 3 to 5 minutes until reduced to desired consistency.
07 - Spoon the onions and reduced balsamic sauce over each chicken breast. Finish with a sprinkle of fresh chopped parsley if desired, and serve alongside mashed potatoes, steamed rice, or roasted vegetables.

# Tips from flavorandfeast:

01 -
  • The sauce practically makes itself while you go about your day, and it tastes like something from a restaurant that charges twenty dollars a plate.
  • Cleanup is embarrassingly simple since everything cooks in one vessel, which means more time to unwind after dinner.
02 -
  • Opening the slow cooker lid repeatedly releases heat and adds cooking time, so resist the urge to peek more than once.
  • If your sauce tastes too acidic at the end, stir in an extra half teaspoon of honey and let it rest for a minute before serving.
03 -
  • Sear the chicken in a hot skillet for two minutes per side before slow cooking to add a golden crust that locks in moisture.
  • Let the finished dish rest for five minutes before serving so the juices redistribute and every bite is succulent.

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