Slow Cooker Balsamic Chicken (Printable)
Tender chicken thighs slow-cooked in a tangy-sweet balsamic glaze with herbs and honey. An effortless, flavorful meal perfect for busy days.
# 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
13 - 2 tbsp chopped fresh parsley
# How To Make:
01 - Layer sliced red onion and minced garlic evenly across bottom of slow cooker insert.
02 - Place chicken thighs in single layer atop onion and garlic bed.
03 - Whisk balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, basil, oregano, salt, and pepper in small bowl until fully incorporated.
04 - Pour sauce mixture evenly over chicken thighs ensuring all pieces are coated.
05 - Cover and cook on low setting 6 hours or high setting 4 hours until chicken reaches internal temperature 165°F and tender.
06 - Transfer chicken to platter. Pour cooking liquid into saucepan and simmer 5-8 minutes until reduced and thickened. Return chicken to sauce.
07 - Sprinkle fresh parsley over chicken before serving.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like you spent hours reducing it on the stove
- It is genuinely foolproof even if you are the person who burns toast
- Leftovers somehow taste better the next day
02 -
- The sauce will be quite thin right out of the slow cooker which is totally normal
- Serving the sauce over rice or potatoes is essential because they soak up all that incredible flavor
- Do not skip the fresh parsley even if it seems like just a garnish
03 -
- Bone in thighs work great too and add even more flavor to the sauce
- The sauce reduces beautifully if you have extra time to simmer it on the stove