Name: Slow-Cooker Balsamic Chicken
Prep time: 20 min
Total time: 5 min
Ingredients: 2 c. Brussels sprouts, trimmed and halved; 2 c. baby red potatoes, halved or quartered if large; 4 boneless skinless chicken breasts; 1/4 c. balsamic vinegar; 1/3 c. low-sodium chicken broth; 1/4 c. packed brown sugar; 2 tbsp. grainy Dijon mustard; 1 tsp. dried thyme; 1/2 tsp. dried rosemary; 1/2 tsp. dried oregano; 1/2 tsp. crushed red pepper flakes; Kosher salt; Freshly ground black pepper; 2 cloves garlic, minced; Freshly chopped parsley, for garnish

Upgrade your dinner game with this easy recipe for slow-cooker balsamic chicken from Delish.com.

Slow-Cooker Balsamic Chicken

c. Brussels sprouts,

c. baby red potatoes, halved

chicken breasts

c. balsamic vinegar

chicken broth

brown sugar

Dijon mustard

thyme

rosemary

oregano

red pepper flakes

Kosher salt

black pepper

garlic,

parsley,

Okay so I made the recipe and read the comments and I wish I did it in reverse. Actually one of the worst recipes and I think it’s the strong vinegar with balsamic and mustard...I would next time offset it. Or just not add the vinegar at all

I thought this was delicious and will definitely make again! It does have a strong taste to it, but if you like balsamic, then you will enjoy it.

I read the reviews and this is how I addressed concerns over the Intense vinegar flavor: 

I doubled the marinade/sauce but left the balsamic vinegar to the original amount. I added onions and bell peppers. i also cooked it on low and didn’t add the Brussel sprouts until the last 3 hours and it was perfect. 

This dish is really amazing and I may tinker a little more with the flavor as it is amazing.

I loved this recipe!  It was easy to make delicious.  Great flavor. I pre-seasoned my chicken with a little Johnny's. The red pepper flakes were a nice surprise giving the finish a kick, but would suggest for those with heat sensitivities to reduce or skip the flakes.  The only deviation from the recipe I made was adding carrots.  I had some spare baby carrots and I tossed those in during the last hour of cooking.  The chicken was tender so I had to be careful in dishing it out, LOL!

I loved this! I swapped out the brussel sprouts and replaced with mushrooms. I also drizzled some honey over the top. I cooked it for 7 hours on low and it was perfect. A drizzle of horseradish sauce before serving made it perfect. So delicious and super easy to throw together!

I never leave reviews on recipes because I'm usually, at the very least, satisfied with the results. I can't recommend this recipe. It's the not the worst thing I've ever eaten, but the vegetables came out WAY too sweet. The chicken was better since it wasn't in the marinade, but the trade off was that it was too dry and slightly overcooked.

I enjoy the strong flavors of pickles and vinegar, but this is not something you're going to like unless you alter the ingredients and method drastically -- to the point that it's another recipe entirely.

The chicken was bone dry. The flavors on the sprouts & potatoes were good, but the chicken was inedible. I’d do half the time on high, or five hours on low.

This was great, everyone loved it. I did double it, and increase the chicken broth from 2/3 to 1 cup

Actually a great recipe.   My daughter who puts balsamic vinegar on everything loved it.  Probably would leave out the red pepper flakes the next time--to spicy for some at the table, but overall a dandy of a recipe especially if you like brussels sprouts like our family.

I was super thrilled when I found this because I had all of the ingredients already and I absolutely LOVE balsamic, it's basically an addiction. However, this chicken/flavor was no good. Edible, yes. Tasty, FAR FROM IT! It smelled SO GOOD while it was cooking, I couldn't WAIT to dig in. I honestly think it was the brown sugar. That's a LOT of brown sugar and it made the whole dish sweet. That's my least favorite thing about it. I wanted to taste more balsamic and all I taste is sweetness. Anyway, that's just my two cents.

I've made this twice now and it's not bad but.. There is an error in the recipe. I believe they mean cook on LOW for 4.5 -5 hrs. OR on high for 3.5 hours.. because mine is definitely ready by 3 1/2 on high. - Next time I would add carrots, a little honey at the end and a dash of horseradish on the plate along with a slice of sourdough bread and butter. Chicken is good and healthier for you but sausage could work well too. It's not an amazing recipe kind of just above run of the mill but satisfying and incredibly easy to make.

We loved this! Used aged balsamic vinegar and let garlic out

This recipe was perfect.  I made some adjustments.  I used sweet potato instead of baby reds & Brussel sprouts & doubled the broth- vegetable broth & it came out perfect 🙌🍽

If I had know the chicken would be that dry, I would have put them on the bottom. I also throught the brussel sprouts were too mushy. I loved the flavor combinations, but I'd rather bake this than slow cook it any day.

I wish I’d read the reviews before I made this recipe.  I did NOT like it.  Way too vinegary and I love pickled vegetables.  It was pretty unsalvageable.  A waste of good ingredients.

I loved this recipe. All of my favorite things. My husband, who is somewhat picky and hates Brussels sprouts, loved it too. I did double the marinade. Yummy!

We really like this recipe. I doubled the marinade recipe and marinated the chicken for about 45 minutes while I got everything else ready. It was a little dry last time I made this. I may try it with bratwurst instead of chicken.

I can see why a lot of people don't like it. If you don't like sour pickles, vinegar potato chips, Brussels sprouts, or sauerkraut, you won't like this. It has a strong flavor that is probably an acquired taste. It goes well with a good German Pilsner or Bock.

i loved it- i did oregeno thyme and parsley because I did not have rosemary and I drizzled honey on top. I knew that high would over cook the chicken, so I cooked it on low for 5 hours. It has a slight kick and sweetness all at the same time!

https://streaming.hearstdigitalstudios.com/manual_upload/58a4be0ebbddbd0a0cc52167/mp4/Slow-Cooker_Balsamic_Chicken_FRONT_1487191587_4000_hd_v3.mp4

Soon to be a regular at your dinner table.

Slow-Cooker Balsamic Chicken

Prep Time: 20 minutes

Total: 5 hours, 20 minutes

Servings: 4

Cost: $12.58 /serving

Ingredients

Instructions

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