This Crockpot Balsamic Chicken delivers tender, saucy chicken with a tangy-sweet glaze using just a handful of ingredients. It’s a set-and-forget meal that feels fancy but is incredibly easy. Perfect for busy days or casual dinners, this crockpot balsamic chicken is both comforting and impressive.
Nothing beats a great Crockpot Balsamic Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Crockpot Balsamic Chicken
- Hands-off cooking: Just prep, set, and forget until dinner.
- Restaurant-worthy flavor: Tangy-sweet balsamic glaze with garlic and herbs.
- Wonderfully versatile: Great over polenta, rice, or roasted veggies.
- Cozy yet impressive: Tender, saucy chicken that’s perfect for company.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 240 ml balsamic vinegar
- 60 ml honey
- 4 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Tools: A 4–6 quart slow cooker (crockpot), a small mixing bowl, and tongs.
Notes: Chicken thighs stay moist during slow cooking. Tomato paste adds umami richness that balances the balsamic.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 6 hours (low) or 3 hours (high) | Total Time: 6 hours 10 minutes (low setting)
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts—does it matter? Yes, honestly, it does. Thighs have more fat, which means they hold up beautifully to slow cooking, staying juicy and tender. Breast meat can dry out if cooked too long, so I really recommend thighs for this recipe.
- What kind of balsamic vinegar should I use? You don’t need an expensive aged balsamic, but avoid the super-cheap, overly acidic kinds. A decent-quality, moderately priced balsamic will reduce into a lovely glaze without tasting harsh.
- Can I prepare anything ahead? Absolutely. You can mix the sauce ingredients (balsamic, honey, garlic, tomato paste, and herbs) the night before and store it in the fridge. When you’re ready, just pour it over the chicken and onions in the crockpot.
- Do I need to brown the chicken first? It’s not strictly necessary, but if you have an extra 5 minutes, searing the thighs in a hot skillet before adding them to the slow cooker adds a lovely depth of flavor and color.
How to Make Crockpot Balsamic Chicken
Step 1: Start by prepping your ingredients. Thinly slice the onion and mince the garlic—you’ll notice the aroma of fresh garlic really makes a difference here. If you’re using dried herbs, give them a quick rub between your palms to release their oils, which boosts their flavor in the slow cooker.
Step 2: In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, tomato paste, olive oil, dried thyme, dried rosemary, and red pepper flakes (if using). The mixture will be quite dark and pungent at this stage—don’t worry, it mellows and sweetens beautifully as it cooks.
Step 3: Season the chicken thighs generously with salt and black pepper on both sides. Arrange the sliced onions in an even layer at the bottom of your slow cooker—they’ll act as a little bed for the chicken, infusing it with sweetness and preventing sticking.
Step 4: Place the seasoned chicken thighs on top of the onions in a single layer, then pour the balsamic-honey sauce evenly over everything. You’ll want to make sure each piece gets some love—use a spoon to gently coat the top of each thigh if needed.
Step 5: Cover and cook on low for 5–6 hours or on high for 3–4 hours. The chicken is done when it’s tender enough to shred easily with a fork. You’ll notice the sauce is quite thin at this point—that’s normal, and we’ll fix it in the next step.
Step 6: Carefully remove the chicken thighs from the slow cooker using tongs and set them aside on a plate. Pour the remaining sauce from the crockpot into a saucepan and bring it to a simmer over medium-high heat. Let it reduce for about 10–15 minutes, stirring occasionally, until it thickens into a glossy, syrupy glaze.
Step 7: While the sauce reduces, you can shred the chicken with two forks or leave the thighs whole—it’s really up to you. Return the chicken to the slow cooker or a serving dish, then pour the reduced glaze over the top. Garnish with fresh parsley or basil for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers or bags, freeze for up to 3 months.
- Reviving: Reheat gently on stove or in microwave, adding a splash of water if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up the balsamic glaze beautifully.
- Garlic Mashed Potatoes — Fluffy, buttery potatoes provide a comforting contrast to the tangy sauce.
- Roasted Asparagus or Green Beans — Their slight crispness and earthy flavor balance the richness of the chicken.
Drinks
- A light-bodied red wine like Pinot Noir — Its bright acidity and red fruit notes complement the sweet-tangy balsamic without overpowering it.
- Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate between bites.
- Chilled Chardonnay — If you prefer white, a lightly oaked Chardonnay adds a nice buttery contrast.
Something Sweet
- Lemon Olive Oil Cake — Its bright, citrusy notes provide a lovely, light finish after the savory chicken.
- Vanilla Bean Panna Cotta — Silky, cool, and subtly sweet, it’s a simple yet elegant dessert that doesn’t require much effort.
- Dark Chocolate and Sea Salt Biscotti — A crunchy, not-too-sweet treat that pairs wonderfully with an after-dinner coffee.
Top Mistakes to Avoid
- Overcooking the chicken. Even though thighs are forgiving, cooking them too long can make them mushy. Stick to the recommended times—you want tender, not disintegrated.
- Skipping the sauce reduction. If you serve it straight from the crockpot, the sauce will be thin and watery. Reducing it on the stove is key for that glossy, clingy texture.
- Using cheap, harsh balsamic vinegar. A super-acidic, low-quality vinegar won’t mellow properly and can leave an unpleasant sharpness. A decent mid-range bottle is worth it here.
- Forgetting to season the chicken.
Crockpot Balsamic Chicken
Make tender, flavorful Crockpot Balsamic Chicken with just a few ingredients. This easy slow cooker meal is perfect for busy days. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg boneless, skinless chicken thighs
-
240 ml balsamic vinegar
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60 ml honey
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4 cloves garlic (minced)
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1 medium yellow onion (thinly sliced)
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2 tbsp tomato paste
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1 tbsp olive oil
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1 tsp dried thyme
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1 tsp dried rosemary
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0.5 tsp red pepper flakes (optional)
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Salt and black pepper (to taste)
-
Fresh parsley or basil (for garnish)
Instructions
-
Start by prepping your ingredients. Thinly slice the onion and mince the garlic—you’ll notice the aroma of fresh garlic really makes a difference here. If you’re using dried herbs, give them a quick rub between your palms to release their oils, which boosts their flavor in the slow cooker.01
-
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, tomato paste, olive oil, dried thyme, dried rosemary, and red pepper flakes (if using). The mixture will be quite dark and pungent at this stage—don’t worry, it mellows and sweetens beautifully as it cooks.02
-
Season the chicken thighs generously with salt and black pepper on both sides. Arrange the sliced onions in an even layer at the bottom of your slow cooker—they’ll act as a little bed for the chicken, infusing it with sweetness and preventing sticking.03
-
Place the seasoned chicken thighs on top of the onions in a single layer, then pour the balsamic-honey sauce evenly over everything. You’ll want to make sure each piece gets some love—use a spoon to gently coat the top of each thigh if needed.04
-
Cover and cook on low for 5–6 hours or on high for 3–4 hours. The chicken is done when it’s tender enough to shred easily with a fork. You’ll notice the sauce is quite thin at this point—that’s normal, and we’ll fix it in the next step.05
-
Carefully remove the chicken thighs from the slow cooker using tongs and set them aside on a plate. Pour the remaining sauce from the crockpot into a saucepan and bring it to a simmer over medium-high heat. Let it reduce for about 10–15 minutes, stirring occasionally, until it thickens into a glossy, syrupy glaze.06
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While the sauce reduces, you can shred the chicken with two forks or leave the thighs whole—it’s really up to you. Return the chicken to the slow cooker or a serving dish, then pour the reduced glaze over the top. Garnish with fresh parsley or basil for a pop of color and freshness.07
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