Slow Cooker Balsamic Chicken Recipe - Allrecipes.com
Slow Cooker Balsamic Chicken Recipe
  • READY IN 4+ hrs

Slow Cooker Balsamic Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 15 mins

Directions

  1. Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
  2. Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2013

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.

 
Most Helpful Critical Review
Nov 06, 2013

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.

 

47 Ratings

Oct 02, 2013

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.

 
Oct 11, 2013

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.

 
Sep 29, 2013

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.

 
Jan 23, 2014

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.

 
Sep 24, 2014

LOVE IT! Easy and after cooking it, I understand why you need to "layer" and not mix. Need to try!!! Hubs loved it too!

 
Apr 21, 2014

I cooked this for my family and thought it turned out quite nicely. I took another reviewer's advice and mixed everything together before pouring it over the chicken. I cooked split boneless breasts on low and they were done in 2-1/2 hours. It's an easy recipe to follow and everyone had high compliments for it.

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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