Slow Cooker Balsamic Chicken (Printable)

Tender chicken thighs in tangy balsamic sauce with honey and herbs.

# 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 tbsp honey
06 - 1/4 cup low-sodium chicken broth
07 - 2 tbsp Dijon mustard
08 - 1 tbsp olive oil
09 - 1 tsp dried basil
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper

→ Garnish (optional)

13 - 2 tbsp chopped fresh parsley

# Step-by-step:

01 - Place the sliced onion and minced garlic in the bottom of the slow cooker, creating an even layer to rest the chicken on.
02 - Arrange the chicken thighs in a single layer over the onion and garlic, ensuring even cooking.
03 - In a small bowl, whisk together the balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, basil, oregano, salt, and black pepper until fully combined.
04 - Pour the sauce evenly over the chicken thighs, coating all pieces.
05 - Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
06 - Remove the chicken and set aside. Pour the sauce into a saucepan and simmer for 5–8 minutes to thicken, then return the chicken to the sauce.
07 - Garnish with fresh parsley before serving over rice, mashed potatoes, or steamed vegetables.

# Expert Advice:

01 -
  • Your slow cooker does practically all the work while you go about your day
  • The sauce develops incredible depth without needing fancy techniques or ingredients
  • Leftovers actually taste better the next day as the flavors continue to meld
02 -
  • Resist the urge to lift the lid during cooking every peek adds 15 to 20 minutes to your cooking time
  • The sauce will look quite thin at first but reducing it on the stove transforms it into something velvety and luscious
  • Chicken thighs with bone in take longer to cook but add even more flavor to the sauce
03 -
  • Pat the chicken dry before adding it to the slow cooker for better browning and sauce adhesion
  • Use a good quality balsamic vinegar since it is the main flavor driver of the dish

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