Slow Cooker Balsamic Chicken (Print version)

Tender chicken thighs in a tangy balsamic glaze with honey, garlic, and herbs. Perfect for effortless weeknight dinners.

# 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

# Method:

01 - Layer the sliced red onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Place chicken thighs in a single layer over the onion and garlic, ensuring even distribution for consistent cooking.
03 - Whisk together balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, dried basil, dried oregano, salt, and black pepper in a small bowl until thoroughly combined.
04 - Pour the prepared sauce evenly over the chicken thighs, ensuring each piece is coated.
05 - Cover and cook on low setting for 6 hours or high setting for 4 hours until chicken reaches internal temperature of 165°F and is tender.
06 - For thicker sauce, transfer cooked chicken to a plate. Pour cooking liquid into a saucepan and simmer over medium heat for 5-8 minutes until reduced. Return chicken to thickened sauce before serving.
07 - Sprinkle with fresh chopped parsley and serve immediately over rice, mashed potatoes, or steamed vegetables.

# Expert advice:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day, even though your part takes literally ten minutes
  • Its one of those meals that makes people think you cooked something complicated, but the truth can stay between us
02 -
  • I once skipped the sauce thickening step and it was still delicious, just thinner
  • The chicken can shred easily with a fork if you want to turn this into sandwich filling
03 -
  • Low and slow gives you the most tender results
  • Let it rest for 5 minutes before serving so the sauce settles

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