Balsamic Chicken
This slow cooker balsamic chicken features a sweet-tangy glaze made with balsamic vinegar and honey, creating a tender and flavorful dish that is perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1/2 cup balsamic vinegar Use good-quality balsamic for better depth.
- 1/4 cup honey Can be swapped for maple syrup for a different sweetness profile.
- 2 cloves garlic, minced
- 1 teaspoon dried oregano Fresh oregano or thyme can be used instead.
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Arrange the chicken breasts in a single layer in the slow cooker. Season lightly with salt and pepper.
- In a bowl, whisk together the balsamic vinegar, honey, minced garlic, dried oregano, and a pinch of salt and pepper until well combined.
- Pour the balsamic mixture evenly over the chicken, turning breasts once so they’re coated.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the internal temperature reaches 165°F (74°C) and the meat is tender.
- Remove the chicken to a platter and spoon some of the cooking juices over the top. Garnish with chopped fresh parsley before serving.
Notes
Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months. To reheat, add a splash of water or stock to loosen the sauce.