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Slow Cooker Balsamic Chicken

A hands-off, comforting slow cooker recipe that combines tender chicken with a sweet and tangy balsamic sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 2-3 lbs boneless, skinless chicken thighs Thighs stay juicier than breasts.
  • ½ to ¾ cup balsamic vinegar Good-quality but not necessarily expensive.
  • ½ cup low-sodium chicken broth
  • 2-3 tbsp honey or maple syrup Can also use brown sugar.
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard Helps emulsify the sauce.
  • 1 tsp dried thyme Or 1 tbsp fresh thyme leaves.
  • ½ tsp crushed red pepper Optional for heat.
  • 1 tbsp olive oil For optional searing.
  • 1-2 tsp cornstarch + water (slurry) To thicken the sauce, if desired.
  • Fresh parsley to taste optional for finishing

Method
 

Preparation
  1. Pat chicken dry and season both sides with salt and pepper.
  2. Optional: Heat oil in a skillet over medium-high heat. Brown chicken for 1–2 minutes per side.
  3. In a bowl, whisk together balsamic vinegar, chicken broth, honey, minced garlic, Dijon mustard, and thyme until combined.
  4. Place chicken in the slow cooker in a single layer and pour the sauce evenly over the chicken.
Cooking
  1. Cook on LOW for 4–6 hours or HIGH for 2–3 hours until the chicken registers 165°F and is tender.
  2. Remove chicken to a plate. If the sauce is thin, pour it into a saucepan and simmer to reduce, or whisk in a cornstarch slurry.
  3. Return Chicken to the sauce to coat and heat through for a minute.
  4. Finish with chopped parsley and serve.

Notes

Use bone-in thighs for more flavor but increase cook time slightly. For lower sugar version, swap honey for a sugar substitute or reduce to 1 tbsp and add a splash of orange juice.