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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)

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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Find it online: https://averyrecipes.com/slow-cooker-balsamic-chicken-and-vegetables/