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Crockpot Balsamic Chicken with Mushrooms served in a bowl

Crockpot Balsamic Chicken

Tender chicken breasts braised in a sweet-tart balsamic broth with earthy mushrooms, this slow-cooker meal is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs) Butterfly if very thick.
  • 1 cup balsamic vinegar Use aged balsamic for richer flavor.
  • 1 cup chicken broth (low-sodium preferred) Adjust salt to taste.
  • 2 cups sliced mushrooms (cremini or button) Cremini mushrooms add deeper flavor.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste Finish with salt to taste.

Method
 

Preparation
  1. Place the chicken breasts in a single layer in the crockpot.
  2. In a medium bowl, whisk together balsamic vinegar, chicken broth, garlic powder, dried oregano, and a pinch each of salt and black pepper.
  3. Pour the mixture over the chicken breasts, ensuring they are at least partially covered.
  4. Scatter the sliced mushrooms over the top.
Cooking
  1. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken reaches 165°F.
  2. For a thicker sauce, whisk cornstarch with the cooking liquid and return to the crockpot for 10–15 minutes on HIGH.

Notes

Refrigerate leftovers within two hours. Thaw frozen leftovers overnight in the refrigerator before reheating.