Chicken, Chicken Crockpot Recipe Balsamic Vinegar

Chicken Crockpot Recipe Balsamic Vinegar

Chicken Crockpot Recipe Balsamic Vinegar-Recipe 1


  • 1 tablespoon Olive Oil
  • 3 garlic cloves minced
  • 2 pounds skinless , boneless chicken breasts
  • salt and fresh ground pepper , to taste
  • 1/3 cup Balsamic Vinegar of Modena
  • 2 tablespoons brown sugar
  • 1 large yellow onion , sliced
  • 1 red bell pepper , thinly sliced
  • 1 green bell pepper , thinly sliced
  • 1 teaspoon Italian Seasoning


  1. Grease the sides and bottom of the crock pot with olive oil; sprinkle minced garlic over it.
  2. Season chicken breasts with salt and pepper.
  3. Add chicken to the crock pot and arrange it in one single layer.
  4. In a small mixing bowl combine balsamic vinegar and brown sugar; whisk until thoroughly combined and pour it over chicken.

  5. Top with sliced vegetables and Italian Seasoning.
  6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
  7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  8. Stir the shredded chicken back into the crock pot.
  9. Taste for seasonings and adjust accordingly.
  10. Serve.

Chicken Crockpot Recipe Balsamic Vinegar-Recipe 2


  • 2 c. Brussels sprouts, trimmed and halved
  • 2 c. baby red potatoes, halved or quartered if large
  • 4 boneless skinless chicken breasts
  • 1/4 c. balsamic vinegar
  • 1/3 c. low-sodium chicken broth
  • 1/4 c. packed brown sugar
  • 2 tbsp. grainy Dijon mustard
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish


  1. In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
  2. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper.
  3. Pour marinade over chicken and vegetables. Scatter all over with garlic.
  4. Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
  5. Garnish with parsley and serve with the juices.

Chicken Crockpot Recipe Balsamic Vinegar-Recipe 3


For 4 Servings

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 lb baby carrot(455 g)
  • 8 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ cup balsamic vinegar(120 mL)
  • 1 onion, sliced
  • 1 lb green beans(455 g)
  • fresh parsley, chopped, for garnish


  1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
  2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
  3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
  4. Sprinkle with fresh chopped parsley and serve immediately.
  5. Enjoy!

Chicken Crockpot Recipe Balsamic Vinegar-Recipe 4


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