How can you beat a dish that takes just a few ingredients, 5 minutes of prep, and a Crock Pot! That's all you need for this delicious and easy Crock Pot Balsamic Chicken recipe!
Do dinners get any better than when they take 5 minutes of prep and then cook all day in a crock pot? No. The answer is a definitive no. Hellloooooo Crock Pot Balsamic Chicken!
Raise your hand if you are crazy busy all of the time. Solidarity! But that's why this is one of our favorites. 5 minutes of prep - and super easy ingredients.
Recipe Video
Ingredients Needed:
- Bone in chicken breasts - Or really any cut that you'd like! We love this with boneless breasts and thighs, too!
- Balsamic vinegar - What would a balsamic chicken be without balsamic?
- Brown sugar - Did you know you can make your own?!
- Chicken Stock - You can also make your own!
- Fresh garlic - You can also use dried, see recipe notes.
- Fresh rosemary - Dried works, too. See recipe notes.
- Dried seasonings- basil, oregano, parsley, thyme, red pepper, salt, fresh also works, see recipe notes!
- Butter - This is optional if using skinless chicken. If using a skinless chicken, this recipe doesn't have any added fat which can cause the chicken to dry out easier. Adding a little fat from butter will keep your chicken moist. If using skin on chicken, no need!
Easy. And super flavorful. And did I mention how easy it was?
What is Balsamic Vinegar?
The sweeter, thicker vinegar sister is Balsamic Vinegar. Made from grapes and created in Italy (the northern region of Emilia-Romagna, Italy), it is darker and is aged much longer than it's counterparts. This results in a vinegar that's syrupier and less acidic.
With that said, not all balsamic vinegars are created equal. While there are many varieties, there are 3 main varieties.
- Balsamic Vinegar or "Aceto Balsamico" that you'll find your grocery store. While more expensive than other vinegars, these might not be made in Italy and may have added colorings, thickening agents, and flavorings.
- Aceto Balsamico di Modena IGP is made only in Modena, Italy (the birthplace of balsamic vinegar) and it has particular guidelines surrounding the percentages of the additives.
- Aceto Balsamico Tradizionale di Modena is the creme de la creme of balsamic vinegars. It also has to be made only from lambrusco and trebbiano and must age for a minimum of 12 years and up to 25 years. This balsamic must be made in the traditional method and is upheld to strict regulations.
Which balsamic to use for this recipe? Whatever you can find in your grocery store works great. You don't need a top end balsamic for this. And honestly, do not use Aceto Balsamico Tradizionale di Modena for this! That is a balsamic that you eat drizzled on fresh mozzarella cheese or a crusty baguette. Do not put that quality (and expensive!) a balsamic in a crock pot!
Step-by-Step Instructions:
Did I mention how easy this balsamic chicken recipe is?
Step 1: Mix herbs with salt and pepper.
Step 2: Mix garlic, sugar, balsamic, and stock.
Step 3: Season chicken with herb mixture.
Step 4: Add to Crock Pot and then add balsamic mixture (and butter if using).
The liquid wont fully submerge the meat, which is ok. But because of this, we prefer to put our chicken breast side down.
Step 5: Let the Crock Pot do all of the work while you go about your life!
And when you're ready, you have super flavorful balsamic chicken!
This balsamic chicken recipe is so tender and full of flavor!!
Serve it With:
Balsamic Spinach and Mushrooms
Garlic and Gruyere Roasted Asparagus
Other Crock Pot Chicken Recipes:
Crock Pot Enchilada Chicken Tacos
Crock Pot Chicken and Stuffing From Scratch
Crock Pot Honey Mustard Chicken
Crock Pot Chicken Carnitas Tacos
Crock Pot Chicken and Broccoli
FAQs
Totally! We've made it with boneless chicken breasts and thighs! Although if you're making them with boneless meats, 4-6 hrs will be plenty of time on high.
Yup! Just remember that dried herbs are more potent. So if you're going to use fresh instead of dried, then you need to 3X the amount of FRESH to dried, and 1/3 the amount of DRIED to fresh.
Yup! It may adjust your cooking time and always be sure to ensure that the internal temperature of the chicken is at least 165 degrees Fahrenheit.
Definitely! See recipe notes.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
Crock Pot Balsamic Chicken
Equipment
Ingredients
- 3-4 chicken breasts bone in or boneless, skin on or skin off, or chicken thighs
- 1/2 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1/4 cup brown sugar loosely packed
- 4 cloves garlic minced
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh rosemary, minced or 1/4 teaspoon dried
- 1/8 - 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped optional for garnish
Instructions
- Add chicken breasts to a crock pot or Instant pot.
- In a small bowl, mix together the basil, oregano, thyme, rosemary, parsley, and red pepper flakes, salt, and pepper. Season chicken breasts with half of the mixture. Flip chicken with tongs and season the other side.
- In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic and then add to the chicken in the crock pot. Add butter to crock pot.
- Cover and cook on low heat for 6-7 hours or high for 3-4 hours or until chicken is fully cooked when internal temperature is 165 degrees.
- Garnish with fresh parsley and serve.
Delicious-My husband loved it! I used skinless legs and thighs on the bone but no butter just used olive oil. Served it over quinoa with steamed broccoli-absolutely a keeper!
So wonderful to hear, Gabrielle! Thanks so much for taking the time to leave a review!
Hi! Wanting to make this for tomorrow… can I brown the chicken before, or I shouldn’t? If so, do I change anything in the recipe? Thank you!
Hi Rebecca! You can definitely brown the chicken before adding it to the crock pot to add a little more flavor. You won't have to change anything else to the recipe if you do this. Enjoy!!
This was great! I have never cooked with balsamic vinegar anything and def will try more. I knew my husband likes it as a salad dressing and thought we had some. It was strawberry flavored. I wasn't sure about that, so I used a white wine vinegar that was gifted to us (but never used) and everything else was according to the recipe. Fabulous!
So great to hear, Paula! You should try our Balsamic Spinach and Mushrooms next! https://www.servedfromscratch.com/balsamic-spinach-and-mushrooms/
I made this yesterday and it was absolutely fantastic! Definitely going to be adding this to our regular recipes! Thank you for sharing!
That's so great to hear, Mary!
If I pressure cook do I natural release after 10 minutes or quick release. I’m using 3 large bone in breasts.
After it's cooked for 10 minutes you should be able to use the quick release. Although be sure to check that the internal temp of your biggest piece is at least 165 degrees in the fattest part of the breasts. Those big pieces can take a couple of extra minutes, sometimes. If it's not 165 yet, pressure cook for another 2 minutes. Enjoy!
I thought I would mention: quick releasing meats right away leads to dry meat. The rapid depressurization causes moisture loss. You can “safely” quick release. But if you have the time, always let the meats natural release (or at least wait 10-15 min).
Making this now, it sounds delicious. I’m confused about the butter in the ingredients list though, I don’t see where you put it in the recipe? Thank you!
Thanks, Nancy! Oops! Fixing that now, but I just add it into the pot next to the chicken to add a little fat to help keep the chicken moist. Thanks for pointing that out!
If I add carrots and potatoes to this do I need to increase the chicken stock amount? Thanks!
Hi! Yes, I would double the recipe (not the chicken) to accommodate for the carrots and potatoes. I've tried just increasing the stock without adjusting the balsamic, and then you lose the balsamic flavor. So when we do additions (mushrooms are one of our favorites), we double the balsamic, stock, and seasonings. Enjoy!
About to start making it now, thank you for your quick reply & help! 🙂
Can I add veggies like broccoli and carrots right in the crockpot? If so, when should I add them? Thanks!
Totally! I would double the sauce if doing that. You can add at the beginning for very well cooked veggies or halfway through. Enjoy!
Could i shred and serve over rice?
That sounds delicious!!
I've been making this recipe on and off for the past few years and love it. However, The past couple of times I was wondering if there was a way to turn the leftover juice into a sauce or jus of some kind. Have you ever tried this? My latest batch will be done in 2 hours and I'm hoping to make something out of it. I was thinking of taking about half of the leftover sauce and reducing it down in a skillet, possibly adding cornstarch to help thicken. Thoughts?
Hi Andrew!! That’s so great to hear I’m so happy that you enjoy it! And yes, I think you’re spot on, you should be able to transfer it to a skillet simmer it with a cornstarch slurry to thicken it and reduce it. I haven’t tried it yet but now that you mention it, it makes perfect sense. Let me know how it turns out! ☺️
Can I use frozen chicken?
Hi Connie! Yes, you can! You can put it in frozen although it will affect the cooking time to ensure that the chicken is fully cooked. Be sure that when you check if it is done, you use a meat thermometer and that the internal temp has reached at least 165 degrees.
This looks delicious, I want to make it tonight. Can you add vegetables to the crockpot? If yes, would potatoes, carrots and green beans work?
Thanks!
Hi Samantha! Potatoes and carrots for sure or the whole time - I'd add the green beans with maybe an hour or so to go! Enjoy!
I think you missed a step with all the herbs . When do you add those ingredients??
Yikes! You're right, Susie! Add it to the chicken after you add it to the crock pot! Thank you for pointing that out!
What kind of balsamic vinegar? Red or white?
Red or dark is what we use, but you could use white if that's all you have! The main difference between the two is that white isn't as sweet, but it would also absolutely work in this recipe. Enjoy!
Do you think this would still be good if I used skinless, boneless breasts? I bought the wrong chicken!
Definitely!! ☺️