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.
Wasn't a huge fan. I liked how easy it was, and that I had all of the ingredients on hand. It was the texture of the chicken that I wasn't a fan of. I think I'd prefer to make this on the stove and not in the crockpot.
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.
LOVE IT! Easy and after cooking it, I understand why you need to "layer" and not mix. Need to try!!! Hubs loved it too!
I did not have just canned tomatoes so I used the Rotel tomatoes with green chilies. WOW. Great taste. My kitchen smells delicious. There is a warmth that might not have been present if the chilies were not used, but the taste it great. I also used chicken tenders so only cooked it for 3 hours and it was plenty of time.
* 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: 200
** Calories from Fat: 62
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