So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve on top of pasta and sprinkle with Parmesan cheese. I use one can of crushed tomatoes and one can of diced tomatoes.

Slow Cooker Balsamic Chicken

olive oil

chicken breast halves,

salt and black pepper

onion, thinly sliced

garlic

oregano

basil

rosemary

thyme

balsamic vinegar

tomatoes

Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.


Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.


Tried this yesterday. Very good. I had 4 med boneless, skinless chicken breasts already marinated overnight in frig. Used 1/2 cup apple cider vinegar and 3 teas. crushed garlic. I used 2 cans, undrained crushed tomatoes w/basil, oregano and thyme. Added 1/2 teas fresh finely chopped rosemary. 1 large sweet onion sliced. 2 hrs at low and 2 hrs at high. Came out extremely tender and tasty. Served in large bowl w/Grands biscuits. Very easy.

I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about  2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.

I had to sub thighs for the breasts and whole tomatoes for the crushed, just because that's what I had on hand.  It was delicious!  My hubby loved it and raved about how good it was.

Cooked this for dinner tonight. I used diced tomatoes, flavored with rosemary and oregano instead of crushed tomatoes. I also used 1 teaspoon of thyme by mistake. I served it over linguine noodles with a wedge salad. My husband loved it! It was simple to make. I will make this again for sure.

Made a few changes based on what I had in the kitchen: I used balsamic vinaigrette dressing, added two teaspoon of brown sugar, and a good shake of worchestershire sauce. The result was a sauce so delicious, my daughter and I couldn't stop mopping it up with slices of rustic bread. Highly recommended, would eat every day if I could.

I did not have just canned tomatoes so I used the Rotel tomatoes with green chilies. WOW. Great taste. My kitchen smells delicious. There is a warmth that might not have been present if the chilies were not used but the taste it great. I also used chicken tenders so only cooked it for 3 hours and it was plenty of time.

What I actually do is take a bottle of Ken's Light balsamic vinaigrette dressing half a jar of course grain mustard and mix the two together. In a pyrex baking dish I pour the mixture over 4 skinless / boneless chicken breasts and top the breasts with Sargento blended provolone - mozzarella mix cheese slices (I recommend the provolone slices if you can't find the blend) and bake for 45 minutes at 350 degrees. You can sprinkle freshly grated parmesan cheese over the breasts for the last 10 minutes of cooking. The breasts cook to a beautiful golden color and the parm adds a great finishing flavor. The breasts remain extremely moist and it will become a favorite with family and friends! I serve with rice and pour the remaining sauce mixture over the rice. Broccoli also goes well as a side veggie. YUM!!!

LOVE IT! Easy and after cooking it I understand why you need to "layer" and not mix. Need to try!!! Hubs loved it too!

My picky family loved this I will absolutely make it again. Served it over rice might add a bit of sugar next time to cut the acid a bit.

Wasn't a huge fan. I liked how easy it was and that I had all of the ingredients on hand. It was the texture of the chicken that I wasn't a fan of. I think I'd prefer to make this on the stove and not in the crockpot.

slow cooker balsamic chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 6

Cost: $6.46 /serving

Author : Sue

Ingredients

Instructions

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