Crockpot Balsamic Chicken with Mushrooms
A flavorful, low-effort dinner featuring tender chicken breasts in a sweet-tangy balsamic sauce with earthy mushrooms.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs) Can substitute with thighs for juicier meat.
- 1 cup balsamic vinegar Use a good-quality balsamic for best flavor.
- 1 cup chicken broth Low-sodium preferred.
- 2 cups sliced mushrooms Can use cremini or button mushrooms.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano Can substitute with fresh herbs.
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot.
- Whisk together the balsamic vinegar, chicken broth, garlic powder, dried oregano, and a pinch of salt and pepper in a medium bowl.
- Pour the mixture evenly over the chicken.
- Scatter the sliced mushrooms over the top.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part.
- If you prefer a thicker sauce, remove 1/4 cup of liquid and whisk in 1 teaspoon cornstarch, then stir back into the crockpot and cook uncovered on HIGH for 10–15 minutes.
Serving
- Serve warm with mashed potatoes, rice, or crusty bread.
Notes
Optional: Sear the chicken briefly before slow cooking for added flavor. Keep the cooker from overcrowding for even cooking. To make it gluten-free, ensure broth is gluten-free.