Slow Cooker Balsamic Chicken (Printable)
Tender slow-cooked chicken thighs in tangy-sweet balsamic honey mustard sauce with aromatic onions and garlic.
# 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
# Directions:
01 - Layer the sliced red onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Place the chicken thighs in a single layer on top of the onion and garlic bed, ensuring even distribution for consistent cooking.
03 - In a small mixing bowl, whisk together the balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, dried basil, dried oregano, salt, and black pepper until fully incorporated.
04 - Pour the sauce mixture evenly over the chicken thighs, ensuring all pieces are well-coated.
05 - Cover and cook on low setting for 6 hours or on high setting for 4 hours, until the chicken reaches an internal temperature of 165°F and is tender throughout.
06 - For a thicker consistency, transfer the cooked chicken to a plate. Pour the remaining sauce into a saucepan and simmer over medium heat for 5-8 minutes until reduced. Return the chicken to the sauce before serving.
07 - Sprinkle with freshly chopped parsley just before serving. Serve over rice, mashed potatoes, or alongside steamed vegetables.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though your hands on time is literally ten minutes
- Leftovers somehow taste even better when the chicken has soaked up that tangy sweet balsamic overnight
02 -
- The sauce will look thin when you first pour it but trust the process it thickens beautifully as it cooks
- Chicken breasts work in a pinch but check them at 4 hours on low or they will turn into sad dry specimens
03 -
- Sprinkle a little extra salt right before serving if the sauce tastes too flat sometimes long cooking mutes seasoning
- Pat your chicken dry before adding it to the cooker so the sauce clings better instead of sliding right off