Crock Pot Balsamic Chicken
How great is a recipe that just requires a few ingredients, five minutes of preparation time, and a Crock Pot? All you need is that to make this delectable and simple Crock Pot Balsamic Chicken dish!
Yield: 4
Materials
- 3-4 chicken breasts bone in or boneless skin on or skin off, or chicken thighs
- 1/2 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1/4 cup brown sugar loosely packed
- 4 cloves garlic minced
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh rosemary minced or 1/4 teaspoon dried
- 1/8 - 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley chopped optional for garnish
Instructions
- Put some chicken breasts in an Instant Pot or Crock Pot.
- Combine the basil, red pepper flakes, oregano, thyme, rosemary, parsley, and salt and pepper in a small bowl. Use half of the mixture to season the chicken breasts. Using tongs, turn the chicken over and season the other side.
- Combine the balsamic vinegar, chicken broth, brown sugar, and garlic in a small bowl, then pour it over the chicken in the crock pot. Put butter in the slow cooker.
- Cook, covered, on low heat for 6–7 hours or on high for 3–4 hours, or until the internal temperature of the chicken reaches 165 degrees.
- Serve with fresh parsley as a garnish.
Notes
Use any of your preferred chicken cuts to make this!
Replace dried herbs with fresh ones: Use three times as much if you're using fresh instead of dried, and use one-third as much if you're using dry instead of fresh.
Prepare in an Instant Pot: Pressurize the Instant Pot. Simmer for ten minutes.
Replace dried herbs with fresh ones: Use three times as much if you're using fresh instead of dried, and use one-third as much if you're using dry instead of fresh.
Prepare in an Instant Pot: Pressurize the Instant Pot. Simmer for ten minutes.