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Slow Cooker Balsamic Chicken

Tender shredded chicken bathed in a sweet-tangy balsamic-honey glaze, perfect for meal prep and hands-off weeknight dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds
  • 1 cup balsamic vinegar use good-quality for richer flavor
  • 1/4 cup honey maple syrup or agave can work as substitutes
  • 1 tablespoon Dijon mustard yellow mustard is milder; whole-grain adds texture
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Season the chicken breasts lightly with salt and pepper and place them in the slow cooker in a single layer.
  2. In a bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic until smooth. Season with a pinch of salt and a few grinds of pepper.
  3. Pour the balsamic mixture evenly over the chicken, making sure each piece is coated.
Cooking
  1. Cover and cook on low for 6–7 hours, or until the chicken is completely cooked through and shreds easily with two forks.
  2. When done, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the cooking liquid.
  3. For a thicker glaze, transfer the sauce to a skillet and simmer it down, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the hot sauce until it thickens.
Serving
  1. Serve hot, garnished with chopped fresh parsley.

Notes

For juicier meat, use boneless chicken thighs and reduce cooking time slightly. Store leftovers for 3–4 days in an airtight container, or freeze for up to 3 months. reheat gently to 165°F (74°C).