Slow Cooker Balsamic Chicken Thighs

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4 from 155 votes

Slow Cooker Balsamic Chicken Thighs

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 285kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dehydrated onion
4 garlic cloves minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar divided
8 chicken thighs boneless, skinless (about 24 ounces)
sprinkle of fresh chopped parsley

Instructions

Slow Cooker Instructions

Combine the first five dry spices in a small bowl and spread over chicken on both sides.
Set aside.
Pour olive oil and garlic on the bottom of the slow cooker. Pour in 1/4 cup balsamic vinegar.
Place chicken on top.
Sprinkle remaining balsamic vinegar over the chicken.
Cover and cook on low for 3 hours if using boneless, if using bone in thighs, high for 2-3 hours. If you have an older slow cooker you may need to cook another hour.
Sprinkle with fresh parsley on top to serve.

Instant Pot Instructions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour the olive oil and garlic on the bottom of the instant pot. Add all the chicken thighs to the pot. Pour the balsamic over the chicken.
Cover the lid of the Instant pot and make sure it is set to "sealing".
Press the "poultry" button and set timer for 12 minutes. Once it beeps, use a long wooden spoon to prevent steam burning your finger, switch to "venting" and the Instant Pot will quick release.

Notes

This recipe was one of my first published on my blog in November of 2012! I finally updated the pictures in 2018 and updated with video in February 2020.

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