Balsamic Chicken

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Prep Time 10 mins
Cook Time 6 hrs
Temp Low

Balsamic Chicken – easy recipe for this tasty dish

Ingredients

  • 3/4 Cup Balsamic Vinegar
  • 3/4 Cup Olive Oil
  • 1 1/2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 1 Ounce Basil Leaves, finely chopped
  • 2-3 Cloves of Minced Garlic
  • 6-8 Chicken Breasts (boneless, skinless)
  • 1 Pint Grape Tomatoes

Directions

  1. Step One

    Combine all ingredients, except for tomatoes.

  2. Step Two

    Cook on LOW for 6 hours, until chicken is tender and easily pulls apart.

  3. Step Three

    Add grape tomatoes to the slow-cooker 30 minutes prior to completion time (optional).


  4. Step Four

    Serve chicken on top of cooked penne or bow tie noodles or cooked rice.

  5. Step Five

    Drizzle sauce from slow cooker on top of chicken and noodles or rice. Sprinkle with feta cheese or Parmesan cheese.

Crockin' Reviews Add Review
  1. Annie

    We enjoyed this. I used 4 chicken breasts and lowered the olive oil to 1/2 cup and balsamic vinegar to 1/2 cup. The cherry tomatoes and feta cheese are a must! I served over rice and had a side of sauteed zucchini. Mine was done in 5 hours (on low) and next time I will check at 4 hours.

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  2. Crockin Girls

    Crockin Girls

    Great to know Lisa! Thanks for sharing and love how you made it your own!!! You go girl :)

  3. Lisa F.

    Wow – this was amazing. I did not have any chicken but I had a pork loin, about 5 lbs. I used all the same measurements listed above, added them to the pork loin, and used dried basil since I had no fresh basil. I also had no grape tomatoes so I added a can of organic diced and a can of organic crushed tomatoes. I cooked it on low for about 9 hours, and the pork fell apart. I served it over brown rice with some feta cheese on top and with rolls and it was to die for. Just amazing, and my entire family loved it as well. YUM! Next time I’ll try it with the chicken.

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  4. Molly

    This was ok but not a favorite at our house.

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  5. Jenny

    We LOVE this recipe!! I have made it twice now. My husband says it is one of his favorites of all the meals I’ve made. I served it to company tonight, and it went over really well. The only downside to me is the amount of oil, as mentioned by another reviewer. I skimmed off a lot of it before serving it tonight. When I refrigerate the leftovers, a lot of fat solidifies on top, which I take off before re-heating. I wonder if I could make it a day in advance, slightly undercook it, let the fat rise, skim it off, and then heat it up. I’m not totally sure how to do it, though, without drying it out in the re-heating. How early would I take it off on the first day? Would I heat it the second day in the crockpot, and if so, for how long and on what temp? It’s just something I’ve thought about doing to make it a little healthier, but I haven’t tried it yet. But all in all, this recipe is fabulous! It’s so easy, but tastes really fancy! And it smells sooo good while it’s cooking!! It’s hard to wait for it to be done!

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  6. Trina

    My whole family loved this!! I also added a cut up mushrooms, since I wanted more Veggies in the meal. It also made so much chicken, I put two whole pieces aside and made salad with them the next day.

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  7. Sarah

    Hubby made this yesterday since I am 9 months pregnant and ready to bust! It was really great and we were able to use lots of Basil and grape tomatoes from our garden. He said the prep was quick and easy and our 20 month old loved it, too. We served it over whole wheat penne and the noodles really absorbed lots of the flavor and the chicken was moist and tender. As an RD I wasn’t super excited about the amount of oil, but you don’t use every last drop of the sauce. Next time I am planning to skim the oil off the top when it is finished and add in some reserved pasta cooking water to make up for the lost volume. This is great one!

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  8. Colleen M.

    This seems like a lot of oil.

  9. Tiffany

    Needed like 5 hours, but quite tasty. I served it over bulgur wheat.

  10. liz s.

    Just made this today for the first time and my husband and I loved it!!! The only thing I did different was instead of drizzling the sauce over pasta, I mixed the pasta inside the crock pot! Very very good.

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  11. Kristin V.

    This has quickly become one of my hubby’s favorites! I use about half the amount of chicken (3-4 chicken breasts), but kept the other ingredients about the same. It allows for more sauce/liquid so the chicken is nice and juicy and there’s extra “sauce” to pour over the chicken and pasta. I only use about 1/2 a pint of tomatoes and cut them into halves (personal preference). We serve over whole wheat penne pasta with a little crumbled feta. Makes great leftovers too!

  12. Amy M.

    Great flavor but cooked the full 6 hours & didn’t watch chicken and it became too dry. End result: Pulled it apart and served over stove top stuffing and tasted great. Next time will watch chicken more closely.

  13. Kimberly B.

    Making this today :) I’ll let you know how it comes out! Very excited to find something I had all the ingredients for on hand. (I improvised with dried Basil and minced garlic from the jar as I haven’t done my shopping yet and didn’t have fresh on hand.) Thanks!

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