Anyone who knows me (and I think you all do by now) knows that I swear and live by my crockpot (see my hot cider recipe here). It’s super convenient – prep something the night before, throw it into the crockpot in the morning and 12 hours later you have a delicious meal waiting for you. Bonus: your home smells delicious all day.
One of my go-to signature crockpot meals is balsamic chicken. I first discovered this recipe on Skinny Ms while I was doing a low-carb diet and it turns out that this recipe is low-carb and low-fat, so double win for me. This chicken dish is good over pasta, rice or my personal favorite – Israeli couscous. This dish also pairs well with a side salad. I hope you try it out! Crockpot balsamic chicken has become a staple in my household, that’s for sure.
- 4-6 boneless skinless chicken breast. I recommend the Eat Right chicken breast from Safeway. It doesn’t have as much fat on it.
- 2 cans diced tomatoes (14.5 oz) or you can use the 28 oz can
- 1 small onion, sliced
- 4 garlic cloves
- 1 tablespoon olive oil. I use extra virgin.
- 1 teaspoon dried basil, oregano, rosemary; 1/2 teaspoon thyme
- 1/2 cup Balsamic Vinegar. I add a little more than a 1/2 cup because I’m obsessed with balsamic vinegar.
- Black pepper and salt to taste
- Cook time: 4 hrs (or longer)
1. Pour the 1 tablespoon of olive oil on the bottom of your crock pot.
2. Salt and pepper each chicken breast and then place into the crock pot. I tend to put salt and pepper on the bottom of the crock pot and flip the chicken breasts over after one side is salt and peppered.
3. Place the sliced onion on top of the chicken breast. Make sure the onion slices are spread across every piece of chicken breast.
4. Put in the 1 teaspoon of dried basil, oregano, rosemary, and the 1/2 teaspoon of thyme on top of the onions.
5. Place the 4 cloves of garlic on top of the dried herbs.
6. Pour the 1/2 cup balsamic vinegar over the chicken, herbs, onions, and garlic. Add some extra balsamic vinegar if you like the taste. (I tend to.)
7. Top with the 2 cans diced tomatoes.
8. Cook on high for 4 hours. The longer you cook the dish, the more tender the chicken will be.
The nice thing about this particular crock pot dish, is that it will last you two nights (if you’re just two people) and it even tastes better the next day, in my opinion.
Give this recipe a shot and let me know what you think in the comments!