Slow Cooker Balsamic Chicken (Printable version)

Tender chicken thighs in tangy-sweet balsamic sauce with honey and herbs. Simple, flavorful, and effortlessly delicious.

# What you'll need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs

→ Vegetables

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

→ Sauce

04 - 1/3 cup balsamic vinegar
05 - 2 tablespoons honey
06 - 1/4 cup low-sodium chicken broth
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon olive oil
09 - 1 teaspoon dried basil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Arrange the sliced red onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Place the chicken thighs in a single layer on top of the onion and garlic bed, ensuring even distribution.
03 - In a small mixing bowl, whisk together the balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, dried basil, dried oregano, salt, and black pepper until fully combined.
04 - Pour the prepared sauce evenly over the chicken thighs, ensuring all pieces are well-coated.
05 - Cover and cook on low setting for 6 hours or on high setting for 4 hours, until the chicken reaches an internal temperature of 165°F and is tender throughout.
06 - For a thicker sauce, carefully transfer the chicken to a plate. Pour the cooking liquid into a saucepan and simmer over medium heat for 5-8 minutes until reduced. Return the chicken to the sauce before serving.
07 - Sprinkle fresh chopped parsley over the chicken just before serving. Serve alongside rice, mashed potatoes, or steamed vegetables.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that makes people think you are secretly a gourmet chef
  • You literally toss everything in and walk away until dinner time
02 -
  • The sauce will be quite thin straight from the slow cooker which is perfect over rice but simmering it creates that restaurant style glaze
  • Chicken thighs really do perform better here but if you use breasts check them after 3 hours on high to avoid drying them out
03 -
  • Pat the chicken dry before adding it to help the sauce adhere better
  • Let it rest for 5 minutes before serving so the juices redistribute

Return