Crock Pot Balsamic Chicken Recipe
This Crock Pot Balsamic Chicken recipe is a flavorful and easy-to-make dish featuring tender chicken breasts or thighs slow-cooked in a tangy balsamic vinegar and garlic sauce infused with a blend of herbs and brown sugar. Perfect for busy days, this recipe yields juicy, savory chicken that pairs well with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (slow cooker) or 10 minutes (Instant Pot)
- Total Time: 6 hours 20 minutes (slow cooker) or 20 minutes (Instant Pot including pressure release and prep)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 3-4 chicken breasts, bone-in or boneless, skin on or skin off, or chicken thighs
Sauce and Seasoning
- 1/2 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1/4 cup brown sugar, loosely packed
- 4 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh rosemary, minced or 1/4 teaspoon dried
- 1/8 – 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Prepare the Chicken: Add chicken breasts or thighs to the crock pot or Instant Pot as your cooking method choice.
- Season the Chicken: In a small bowl, combine basil, oregano, thyme, rosemary, parsley, crushed red pepper flakes, salt, and black pepper. Season half of the mixture on one side of the chicken, then flip and season the other side evenly.
- Make the Sauce: Whisk together balsamic vinegar, chicken broth, brown sugar, and minced garlic in a small bowl. Pour this mixture over the seasoned chicken in the pot. Place butter on top.
- Cook the Chicken: For crock pot: cover and cook on low heat for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F (74°C). For Instant Pot: seal the lid and set to pressure cook for 10 minutes, then allow pressure to release naturally for best results.
- Serve: Garnish with fresh chopped parsley if desired, and serve the balsamic chicken alongside your favorite side dishes.
Notes
- You can use any preferred cut of chicken – breasts or thighs, bone-in or boneless, skin on or off.
- If substituting fresh herbs for dried, use three times the amount of dried herbs. For dried herbs replacing fresh, use one-third the amount.
- When using the Instant Pot method, set to pressure cook for 10 minutes and allow natural release for best tenderness.
Find it online: https://flavorspath.com/crock-pot-balsamic-chicken-recipe/
