Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Sue
Recipe by  Sue

“So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve on top of pasta and sprinkle with Parmesan cheese. I use one can of crushed tomatoes and one can of diced tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
  2. Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.

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Reviews (29)

Rate This Recipe
pengwenhsd
14

pengwenhsd

I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about 2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.

Bethann
10

Bethann

I had to sub thighs for the breasts and whole tomatoes for the crushed, just because that's what I had on hand. It was delicious! My hubby loved it and raved about how good it was.

KookinwKathy
10

KookinwKathy

Tried this yesterday. Very good. I had 4 med boneless, skinless chicken breasts already marinated overnight in frig. Used 1/2 cup apple cider vinegar and 3 teas. crushed garlic. I used 2 cans, undrained crushed tomatoes w/basil, oregano and thyme. Added 1/2 teas fresh finely chopped rosemary. 1 large sweet onion sliced. 2 hrs at low and 2 hrs at high. Came out extremely tender and tasty. Served in large bowl w/Grands biscuits. Very easy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 6.8 g
  • 11%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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