Crock Pot Balsamic Chicken Breasts
This recipe is a simple adaption from my Crock Pot Balsamic Chicken Thighs. I had many requests to try it with breasts instead. Those who had tried it were disappointed that it wasn’t moist enough but they commented the flavor was fantastic.:)
A few increases in seasoning and balsamic and it’s a match made in heaven. I Hate dry meat, especially dry chicken breasts and so does my family. So now everyone is happy, those who like dark meat or white can still enjoy this tasty recipe!
Crock Pot Balsamic Chicken Breasts
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons minced dried onion
- 4 chicken breasts 12 ounces each, sliced in half lengthwise
- 3/4 cup balsamic vinegar
Instructions
- Add the oil and garlic to the bottom of the crock pot or slow cooker.
- Mix dry seasonings together in a small bowl.
- Sprinkle seasoning mixture over both sides of each piece of chicken and lay breasts into crock pot.
- Pour balsamic vinegar over the breasts.
- Cover and cook on low 3-3.5 hours or until chicken is no longer pick at its thickest place when sliced.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made this recipe and I thought it was perfect in every way. I love balsamic I could drink it in a wine glass! LOL I used white meat because that was what I had on hand today, but I will be making it with the dark meat next time. I am at a loss as why several people stated 1c of the balsamic is to much when the recipe clearly calls for 3/4c in the white meat version and 1/2c in the dark meat version. Hummm.
Thank you for the recipe.
I appreciated you sharing your recipes when most of us me included hoard out recipes and keep them as our signature dishes.
Thank you so much!
I made the balsamic pork recipe in the crockpot and we loved it! I wanted to try the chicken. Question: How come the chicken recipe doesn’t include reducing the balsamic vinegar to make it a glaze? That was the first time I reduced balsamic and it was wonderful. Can I use same recipe from pork tenderloin for the chicken?
You can try it for pork tenderloin as well.