This recipe is a simple adaption from my Crock Pot Balsamic Chicken Thighs. I had many requests to try it with breasts instead. Those who had tried it were disappointed that it wasn’t moist enough but they commented the flavor was fantastic.:)
A few increases in seasoning and balsamic and it’s a match made in heaven. I Hate dry meat, especially dry chicken breasts and so does my family. So now everyone is happy, those who like dark meat or white can still enjoy this tasty recipe!
Nutrition Info
Servings: 8* (6 ounces) Calories per serving: 216* Fat: 2g* Cholesterol : 97g* Sodium: 408mg* Carbs: 6g* Fiber: 0g* Sugars: 5g* Protein: 39g* Points+: 5*
Crock Pot Balsamic Chicken Breasts
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons minced dried onion
- 4 chicken breasts(12 ounces), sliced lengthwise in half
- 1 cup balsamic vinegar
Directions
Add the oil and garlic to the bottom of the crock pot or slow cooker. Mix dry seasonings together in a small bowl. Sprinkle seasoning mixture over both sides of each piece of chicken and lay breasts into crock pot. Pour balsamic vinegar over the breasts. Cover and cook on low 3-3.5 hours or until chicken is no longer pick at its thickest place when sliced.
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I’m definitely trying to load up on crock-pot recipes for the winter! This sounds like a keeper to me =)
It works well with chicken breasts?!? Excellent. I’m not a fan of chicken thighs . . . so now I’m going to try this!!
I am looking for Crockpot to cook for winter and busy.
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I liked this recipe, however I didn’t find the look of the chicken too appealing! It tasted great though. I rolled the chicken in the spices, maybe that was my problem. It almost looked black!
I will however use this again. Thanks
I made this tonight and it was really good–everyone went through it like a buzz saw. And it was so blessedly easy. Thank you!
I like it, “a buzz saw!”, that’s great!
Why not garlic powder in this version?
simply an oversight
Should water be added? I’m new to using crockpots and heard it should be half full with liquid?
The recipe works fine the way it is.
Am I correct in assuming the chicken should be thawed first?
yes
I looked at both recipes, thighs are cooked on high for 4hrs breasts on low for 3-3.5? just want to be sure. Thanks
yes, the high tends to dry out the breasts so that’s why it’s low.
Can onion powder be used in the same fashion?
Have you tried cooking the thighs and breasts at the same time? If so, what was the settings & time? Thanks!
I haven’t sorry.
I did the recipe last night with both thighs and breasts. I used the proportions for the thighs. It worked great! We all loved it.
Good to know, thanks!
I made this tonight since there were so many rave reviews and it was unfortunately an epic fail. The chicken was incredibly tender, but all we could taste was the over-powering amount of vinegar. I cut the recipe in half, so I’m not sure if that contributed to the problem. Did give me ideas though for keeping the chicken incredibly moist. Oh well. Sometimes it happens.
Oh that’s too bad. You could always reduce the amount of balsamic to 1/2 cup as I wrote the recipe using thighs. In order for the breasts to remain moist I needed extra liquid. Another option if your not crazy about the strong flavor, which we enjoy in my family, is mix the balsamic with chicken broth to replace the other 1/2 cup of balsamic needed in this recipe.
Made this for dinner today. 1 cup vinegar was way too overpowering. Not sure the husband will let me give it another try. I thought the flavor was okay, but definitely strong…maybe I’ll try using half chicken broth (if there is a) next time. Thanks for sharing.