Easy Slow Cooker Balsamic Chicken Recipe

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Balsamic Chicken is a dump-and-go dinner that comes together with just a handful of ingredients: chicken breasts, diced tomatoes, garlic, fresh thyme and rosemary, and a good aged balsamic vinegar. There’s no browning step and nothing heavy about it. Everything goes into the slow cooker, cooks on its own for four hours, and comes out tender enough to slice and serve over angel hair pasta, mashed potatoes, or on its own.

What I love about this recipe is how little it asks of you. A few ingredients, one of them an aged balsamic vinegar I’m a little obsessed with, and the slow cooker does the rest. It’s light, too, which is a nice change from most of what comes out of my kitchen.

It’s also one of the few dishes I make when my daughter and son-in-law come in from out of town. He follows a Pritikin plan for his heart: no salt, no oil, no processed foods, and most recipes don’t survive that list.

This one does, with a few small changes: no-salt tomatoes, no oil in the bottom of the slow cooker, and skip the salt when you season the chicken. Everything else stays the same, and it’s still one of my favorites to put on the table when they visit.

Ingredient Notes

• Chicken breasts | Keep the meal wholesome and healthy with boneless skinless chicken breasts.
• Tomatoes | These juicy tomatoes form the base of the balsamic sauce. No need to drain them — use the liquid for extra flavor.
• Balsamic vinegar | The secret sauce for this recipe is a traditional aged balsamic vinegar.
• Onion | Vidalia onions are a favorite for their mild sweetness, but white or yellow onions also work well. Just be sure to slice, not chop, for the right texture in this dish.

• Garlic | Mince four fresh garlic cloves for subtle spice and loads of flavor.
• Olive oil | I like to use extra virgin olive oil for the best flavor.
• Dried oregano and basil | Classic Mediterranean herbs that deepen the flavor — choose quality dried herbs if possible for best taste.
• Fresh herbs | Also include fresh thyme leaves and chopped rosemary for earthiness and a mouth-watering aroma.
• Salt and pepper | Round out all the flavors with salt and black pepper.

Variations and Substitutions

• Italian Seasoning. Replace the individual dried herbs with your favorite blend of Italian seasoning.
• Chicken Thighs. Make this balsamic chicken crock pot recipe with chicken thighs instead of boneless chicken breasts for something different but just as delicious.
• Low-sodium / no-oil version. Use no-salt-added tomatoes, skip the oil in the bottom of the slow cooker, and leave the salt off the chicken. Everything else stays the same.
• Swap the fresh herbs for dried — 1/2 tsp. dried thyme and 1 tsp. dried rosemary.
• Garnish this easy recipe with freshly grated Parmesan cheese and fresh basil leaves.

How to Make Slow Cooker Chicken with Balsamic Vinegar

Next time, you may enjoy this easy Crock Pot French Onion Chicken.

Storage and Reheating Tips

• Once completely cooled, store your leftover balsamic chicken in an airtight container in the refrigerator for up to four days.
• You can freeze the dish for up to three months, then thaw it in the fridge overnight to serve the following day.
• What to do with leftovers? If you’d like, shred the leftover chicken from this recipe to make yummy sandwich wraps with pesto and spinach leaves for weekday lunches. You can also use the chicken as a pizza topping with fresh mozzarella and parmesan.

Frequently Asked Questions

What to Serve With Balsamic Chicken in Slow Cooker

The sauce is the reason to think about what goes underneath. You’ll want something to catch it. Angel hair pasta is my first choice, but this chicken is just as good spooned over mashed potatoes, Instant Pot Jasmine Rice, or a pile of buttered egg noodles. For a lighter plate, serve it over zucchini noodles or on its own with the sauce ladled on top.

On the side, a simple green vegetable balances the tang. I like Caramelized Brussels Sprouts with Bacon or Bacon Wrapped Asparagus, and a hunk of crusty bread never hurts for soaking up what’s left.