Slow Cooker Balsamic Chicken and Vegetables

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This Slow Cooker Balsamic Chicken and Vegetables is a cozy, set-it-and-forget-it dinner that delivers big flavor with very little effort. Tender chicken thighs simmer low and slow in a tangy-sweet balsamic glaze, surrounded by colorful seasonal vegetables that soak up every drop of sauce. It’s the kind of comforting, wholesome meal that feels special enough for company but is easy enough for any busy weeknight.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 cup baby carrots
  • 1 cup baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth (low sodium preferred)
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken thighs in a single layer on the bottom of the slow cooker.
  2. Add the baby carrots, halved baby potatoes, sliced red and yellow bell peppers, chopped onion, and minced garlic on top of and around the chicken.
  3. In a small bowl, whisk together the balsamic vinegar, chicken broth, honey, dried oregano, dried thyme, salt, and black pepper until well combined.
  4. Pour the balsamic mixture evenly over the chicken and vegetables in the slow cooker, making sure everything is lightly coated.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, or until the chicken is cooked through and fork-tender and the vegetables are soft.
  6. Once cooked, use two forks to gently shred the chicken directly in the slow cooker, then stir it into the vegetables and sauce so everything is well mixed and coated.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve hot, spooning chicken, vegetables, and plenty of sauce into shallow bowls or over a starch of your choice. Garnish with chopped fresh parsley just before serving.

Variation

  1. Use bone-in chicken thighs or drumsticks instead of boneless; just add 30–60 minutes to the cooking time on LOW and check for doneness.
  2. Swap in seasonal vegetables such as butternut squash, green beans, or zucchini (add zucchini in the last 1–1.5 hours so it doesn’t get mushy).
  3. Make it extra savory by adding 2 tablespoons tomato paste and a splash (2–3 tablespoons) of soy sauce or tamari to the balsamic mixture.

Cooking Notes

  1. Layering matters: placing the chicken on the bottom ensures it cooks evenly and stays moist while the vegetables steam above.
  2. If using very small baby potatoes, leave them whole; if larger, halving is perfect so they cook through in the given time.
  3. Slow cookers vary if your sauce seems too thin, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook on HIGH for 10–15 minutes until thickened.

Serving Suggestions

  1. Serve over creamy mashed potatoes, rice, or quinoa to soak up the flavorful balsamic sauce.
  2. Pair with a simple green salad or steamed green beans for added freshness and crunch.
  3. Top with extra fresh herbs such as basil or thyme, and finish with a light sprinkle of freshly grated Parmesan if desired.

Tips

  • Sear the chicken thighs in a hot skillet for 2–3 minutes per side before adding to the slow cooker for deeper flavor and color (optional but delicious).
  • Use a good-quality balsamic vinegar; its sweetness and depth make a noticeable difference in the final dish.
  • Avoid lifting the lid frequently while cooking each peek can add 20–30 minutes to the total cook time.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours
  • Total Time: 6–7 hours

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 28 g
  • Sodium: 420 mg

Frequently Asked Questions

  1. Can I use chicken breasts instead of thighs?
    Yes, you can substitute boneless, skinless chicken breasts. Cook on LOW for about 4–5 hours or on HIGH for 2.5–3.5 hours, and check early to avoid overcooking, as breasts dry out more quickly than thighs.
  2. Can I make this recipe ahead of time?
    Yes. You can assemble all ingredients (except the broth and balsamic mixture) in the slow cooker insert, cover, and refrigerate overnight. In the morning, add the sauce ingredients, then cook as directed.
  3. How do I store and reheat leftovers?
    Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if needed.
  4. Is this recipe gluten-free?
    The recipe is naturally gluten-free as long as you use a certified gluten-free chicken broth and check that your balsamic vinegar and any optional additions (like soy sauce) are gluten-free.

Conclusion

Slow Cooker Balsamic Chicken and Vegetables is a low-effort, high-reward dinner that fills your kitchen with incredible aromas and your bowl with tender chicken, sweet-tangy sauce, and hearty vegetables. It’s comforting, colorful, and versatile enough for both busy weeknights and relaxed weekend meals simply load the slow cooker, walk away, and come back to a complete, wholesome dinner ready to serve.

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Slow Cooker Balsamic Chicken and Vegetables

  • Author: Avery
  • Total Time: 6–7 hours
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if broth is gluten-free)
Print Recipe

Description

This Slow Cooker Balsamic Chicken and Vegetables is a cozy, set-it-and-forget-it dinner that delivers big flavor with very little effort. Tender chicken thighs simmer low and slow in a tangy-sweet balsamic glaze, surrounded by colorful seasonal vegetables that soak up every drop of sauce. It’s the kind of comforting, wholesome meal that feels special enough for company but is easy enough for any busy weeknight.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1 cup baby carrots
  • 1 cup baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth (low sodium preferred)
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken thighs in a single layer on the bottom of the slow cooker.
  2. Add the baby carrots, halved baby potatoes, sliced red and yellow bell peppers, chopped onion, and minced garlic on top of and around the chicken.
  3. In a small bowl, whisk together the balsamic vinegar, chicken broth, honey, dried oregano, dried thyme, salt, and black pepper until well combined.
  4. Pour the balsamic mixture evenly over the chicken and vegetables in the slow cooker, making sure everything is lightly coated.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, or until the chicken is cooked through and fork-tender and the vegetables are soft.
  6. Once cooked, use two forks to gently shred the chicken directly in the slow cooker, then stir it into the vegetables and sauce so everything is well mixed and coated.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve hot, spooning chicken, vegetables, and plenty of sauce into shallow bowls or over a starch of your choice. Garnish with chopped fresh parsley just before serving.

Notes

  • For a thicker sauce, remove the lid during the last 20–30 minutes of cooking on HIGH to let some liquid evaporate.
  • If your slow cooker tends to run hot, start checking for doneness at the lower end of the suggested cooking range.
  • Seasoning levels can vary depending on your broth and balsamic; always taste and adjust salt and pepper at the end.
  • This recipe reheats well and is excellent for meal prep store in airtight containers in the fridge for up to 3–4 days.
  • To freeze, cool completely, then transfer to freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 320 kcal
  • Sugar: 13 g (approximate)
  • Sodium: 420 mg (approximate)
  • Fat: 9 g (approximate)
  • Saturated Fat: 2 g (approximate)
  • Unsaturated Fat: 6 g (approximate)
  • Trans Fat: 0 g
  • Carbohydrates: 30 g (approximate)
  • Fiber: 4 g (approximate)
  • Protein: 28 g (approximate)
  • Cholesterol: 125 mg (approximate)

Keywords: slow cooker balsamic chicken, crockpot chicken thighs, chicken and vegetables, easy weeknight dinner, gluten free slow cooker meal

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