Slow Cooker Balsamic Chicken (Printable)
Tender chicken thighs in a tangy-sweet balsamic glaze with honey and Dijon mustard. Perfect over rice or mashed potatoes.
# What You'll Need:
→ 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 It:
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.
03 - In a small mixing bowl, whisk together the balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil, dried basil, dried oregano, salt, and black pepper until fully incorporated.
04 - Pour the prepared sauce mixture evenly over the chicken thighs, ensuring all pieces are well-coated.
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 platter. Pour the cooking liquid into a saucepan and simmer over medium heat for 5 to 8 minutes until reduced. Return the chicken to the sauce to coat.
07 - Sprinkle fresh chopped parsley over the dish just before serving.
# Expert Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day on the stove
- It is literally five minutes of active work for a meal that impresses everyone
02 -
- The sauce will be quite thin straight from the slow cooker but that is perfect for spooning over rice or potatoes
- Thighs really do work better here because the longer cooking time renders all that fat into something incredibly silky
03 -
- Pat the chicken dry before adding it to help it brown better if you sear it first
- Let the sauce rest for a few minutes before serving to let it thicken slightly on its own