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.
Can I add fresh mushrooms and onions? When should I add them? Not very well versed in the crock pot cooking arena!
You could add the sliced onions on the bottom of the crock pot at the start of cooking. I wouldn’t add the mushrooms until the last hour.
Maybe I’m slow, I’m not sure I understand the ‘cut longwise’ part of the chicken directions. Do you mean a whole breast (whole chest, with two breasts) cut in half (I’m assuming not), or cut a single breast in half longwise… And by longwise is it like, lay the breast flat and hold the knife parallel to the counter?making the pieces the same size but very thin/flat. Or knife perpendicular so the pieces are similar to a hotdog shape?
Probably a stupid question, sorry.
Cut the thick part of a chicken breast half in half lengthwise.
Can I substitute the balsamic with white wine vinegar?
I’ve never tried it but if you do please let me know how it comes out.
If I double the chicken breast (8-10) should I change the cooking time?
Thanks!
Hi, I’m going to try this recipe tomorrow for my family with the chicken thighs. I saw the link for chicken breasts so I wanted to check it out and let you know about something I discovered a few weeks ago. A friend of mine had us over for lunch and served barbecued pulled chicken breast – it was so delicious and moist. I noticed it was served in a crock pot and had to ask how she pulled moist chicken breasts off with that cooking method. She said it was a recipe she found where she brined the chicken breast first. I’m waiting for her to email the recipe to me but I figured with your expertise, I could just tell you about it and you’d be on the case! I love to brine any poultry but never thought of trying it when using the crock pot. 🙂
Oh yes let me know, sounds yummy!
I made this and it’s fantastic! The chicken was sooo tender. I read the comments and used 1/2 vinegar and 1/2 chicken broth because u thought it might be a little strong for my kids. When it was finished I tasted it and decided to remove the chicken and add a can of whole cranberry sauce to sweeten it up a little.
My kids loved it and can’t wait to have it again. 🙂
This is great! I used a whole chicken cut up and skinned. I increased the spices and cooking time (to about 5 hrs) and it turned delicious. This is one of my favorites, so easy and so tasty. Thank you so much!
Thanks for sharing, good to know!
I am so surprised at all the “rave” reviews as we couldn’t eat it. I used chicken breasts and 1/2 cup vinegar but it was still way too strong. My husband didn’t like it either and he usually likes almost everything! Sorry – I was hoping that it would be as “awesome” as stated on fb.
This was phenomenal. Thank you so much for sharing this recipe! So easy and delicious!
I too found the one cup of balsalmic vinegar way too strong. We had to do some “SAVE THE CHICKEN” intervention and ended up making a chicken salad by adding mayo and cranberries. I did like the texture of the chicken, but would definitely do 1/2 cup balsalmic vinegar and 1/2 cup chick broth next time.
Instead of using Balsamic Vinegar, could ou just use Balsamic Vinegrette?
That would cut out some of the additional spices you put in, or would this carmelize in the crock pot?
Anyone tried this with chicken tenderloins? Would you cut back on the vinegar?
Made this for dinner today. 1 cup vinegar was way too overpowering. Not sure the husband will let me give it another try. I thought the flavor was okay, but definitely strong…maybe I’ll try using half chicken broth (if there is a) next time. Thanks for sharing.
I made this tonight since there were so many rave reviews and it was unfortunately an epic fail. The chicken was incredibly tender, but all we could taste was the over-powering amount of vinegar. I cut the recipe in half, so I’m not sure if that contributed to the problem. Did give me ideas though for keeping the chicken incredibly moist. Oh well. Sometimes it happens.
Oh that’s too bad. You could always reduce the amount of balsamic to 1/2 cup as I wrote the recipe using thighs. In order for the breasts to remain moist I needed extra liquid. Another option if your not crazy about the strong flavor, which we enjoy in my family, is mix the balsamic with chicken broth to replace the other 1/2 cup of balsamic needed in this recipe.
It was the same for me! I found the vinegar flovor very strong. But the rest of my family loved it. Thus I had to make another batch for lunches. It would be an added taste to a salad or served with mashed potatoes. Cheers!
Have you tried cooking the thighs and breasts at the same time? If so, what was the settings & time? Thanks!
I haven’t sorry.
I did the recipe last night with both thighs and breasts. I used the proportions for the thighs. It worked great! We all loved it.
Good to know, thanks!
Can onion powder be used in the same fashion?
I looked at both recipes, thighs are cooked on high for 4hrs breasts on low for 3-3.5? just want to be sure. Thanks
yes, the high tends to dry out the breasts so that’s why it’s low.
Am I correct in assuming the chicken should be thawed first?
yes
Bet you could do it frozen though, just cook longer. I regularly cook from frozen in the crockpot and never have a problem. 🙂
Should water be added? I’m new to using crockpots and heard it should be half full with liquid?
The recipe works fine the way it is.
Why not garlic powder in this version?
simply an oversight
I made this tonight and it was really good–everyone went through it like a buzz saw. And it was so blessedly easy. Thank you!
I like it, “a buzz saw!”, that’s great!
I liked this recipe, however I didn’t find the look of the chicken too appealing! It tasted great though. I rolled the chicken in the spices, maybe that was my problem. It almost looked black!
I will however use this again. Thanks
I am looking for Crockpot to cook for winter and busy.
It works well with chicken breasts?!? Excellent. I’m not a fan of chicken thighs . . . so now I’m going to try this!!
I’m definitely trying to load up on crock-pot recipes for the winter! This sounds like a keeper to me =)