Recipe by Sue
"So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve on top of pasta and sprinkle with Parmesan cheese. I use one can of crushed tomatoes and one can of diced tomatoes."
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skinless, boneless chicken breast halves, or more to taste
salt and ground black pepper to taste
onion, thinly sliced
2 (14.5 ounce) cans
I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about 2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.
Didn't love this. I think it was too much tomato for me. I did use one can of diced and one can of crushed. Served over spaghetti.
Tried this yesterday. Very good. I had 4 med boneless, skinless chicken breasts already marinated overnight in frig. Used 1/2 cup apple cider vinegar and 3 teas. crushed garlic. I used 2 cans, undrained crushed tomatoes w/basil, oregano and thyme. Added 1/2 teas fresh finely chopped rosemary. 1 large sweet onion sliced. 2 hrs at low and 2 hrs at high. Came out extremely tender and tasty. Served in large bowl w/Grands biscuits. Very easy.
I had to sub thighs for the breasts and whole tomatoes for the crushed, just because that's what I had on hand. It was delicious! My hubby loved it and raved about how good it was.
Cooked this for dinner tonight. I used diced tomatoes, flavored with rosemary and oregano instead of crushed tomatoes. I also used 1 teaspoon of thyme by mistake. I served it over linguine noodles with a wedge salad. My husband loved it! It was simple to make. I will make this again for sure.
My picky family loved this, I will absolutely make it again. Served it over rice, might add a bit of sugar next time to cut the acid a bit.
I MADE IT TODAY. WE JUST FINISHED SUPER AND HUSBAND SAID IT WAS A KEEPER. I LIKE THE TASTE. I SERVED IT ON GLUTIN FREE NOODLES. MADE A SIDE OF FRIED GREEN BEANS WITH A LITTLE BACON AND OLIVE OIL. YUM!
4.5 stars! Moist, tangy chicken with a lovely thin gravy just perfect for noodles or rice. I prepped this dish in my slow cooker liner the night before and refrigerated. In the a.m. I used a whole chicken instead of 4 breasts and put some lemon halves in the cavity along with the garlic. I poured tomatoes on before turning on slow cooker. As other reviewers have noted, the tomatoes that stayed on top of the chicken retained a strong tomato flavor as opposed to mixing in with the other ingredients. Next time around I would mix tomatoes with the other ingredients and then would top with the onions. I cooked for 8 hours on low and it was perfect - very forgiving of time differences.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Balsamic Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 62
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