Slow Cooker Balsamic Chicken (Printable)

Tender chicken thighs slow-cooked in a rich balsamic glaze with honey, herbs, and Dijon mustard for an easy, satisfying meal.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs

→ Vegetables

02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Sauce

04 - 1/3 cup balsamic vinegar
05 - 2 tbsp honey
06 - 1/4 cup low-sodium chicken broth
07 - 2 tbsp Dijon mustard
08 - 1 tbsp olive oil
09 - 1 tsp dried basil
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper

→ Garnish

13 - 2 tbsp chopped fresh parsley

# How to Make:

01 - Layer the sliced red onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Place the chicken thighs in a single layer on top of the onion and garlic bed, ensuring even distribution for consistent cooking.
03 - Whisk together the balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, dried basil, dried oregano, salt, and black pepper in a small mixing bowl until fully incorporated.
04 - Pour the balsamic mixture evenly over the chicken thighs, ensuring all pieces are coated with the sauce.
05 - Cover and cook on low setting for 6 hours or on high setting for 4 hours, until the chicken reaches an internal temperature of 165°F and is tender throughout.
06 - For a thicker consistency, transfer the cooked chicken to a serving platter. Pour the remaining sauce into a saucepan and simmer over medium heat for 5 to 8 minutes until reduced, then return the chicken to the sauce.
07 - Sprinkle with chopped fresh parsley just before serving.

# Helpful Tips:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day but you spent maybe ten minutes actually working
  • Leftovers somehow taste even better the next day when the chicken has soaked up even more of that balsamic goodness
02 -
  • The sauce will look quite thin when you first open the slow cooker but that is completely normal
  • If you do skip the stovetop reduction step, the sauce is still delicious just more like a thin glaze
03 -
  • Pat the chicken dry before adding it to help the sauce adhere better
  • Let the chicken rest for a few minutes before serving so it retains all those juices

Go Back