Crock Pot Balsamic Chicken Breasts


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!




Crock Pot Balsamic Chicken Breasts
Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Calories: 216
  • Fat: 2g
  • Carbohydrates: 6g
  • Sugar: 5g
  • Sodium: 408mg
  • Fiber: 0g
  • Protein: 39g
  • Cholesterol: 97mg
Prep time: 
Cook time: 
Total time: 
  • 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 each), sliced in half lengthwise
  • 3/4 cup balsamic vinegar
  1. Add the oil and garlic to the bottom of the crock pot or slow cooker.
  2. Mix dry seasonings together in a small bowl.
  3. Sprinkle seasoning mixture over both sides of each piece of chicken and lay breasts into crock pot.
  4. Pour balsamic vinegar over the breasts.
  5. Cover and cook on low 3-3.5 hours or until chicken is no longer pick at its thickest place when sliced.
Weight Watchers PointsPlus: 5*





  1. A says

    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

  2. Beth says

    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

  3. Donna says

    Have you tried cooking the thighs and breasts at the same time? If so, what was the settings & time? Thanks!

  4. says

    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.

    • Brenda says

      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.

  5. Stacey says

    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.

  6. Caleb Massey says

    Instead of using Balsamic Vinegar, could ou just use Balsamic Vinegrette?
    That would cut out some of the additional spices you put in, or would this carmelize in the crock pot?

  7. shirlgirl says

    I too found the one cup of balsalmic vinegar way too strong. We had to do some “SAVE THE CHICKEN” intervention and ended up making a chicken salad by adding mayo and cranberries. I did like the texture of the chicken, but would definitely do 1/2 cup balsalmic vinegar and 1/2 cup chick broth next time.

  8. Susan says

    I am so surprised at all the “rave” reviews as we couldn’t eat it. I used chicken breasts and 1/2 cup vinegar but it was still way too strong. My husband didn’t like it either and he usually likes almost everything! Sorry – I was hoping that it would be as “awesome” as stated on fb.

  9. Judith says

    This is great! I used a whole chicken cut up and skinned. I increased the spices and cooking time (to about 5 hrs) and it turned delicious. This is one of my favorites, so easy and so tasty. Thank you so much!

  10. Vera says

    I made this and it’s fantastic! The chicken was sooo tender. I read the comments and used 1/2 vinegar and 1/2 chicken broth because u thought it might be a little strong for my kids. When it was finished I tasted it and decided to remove the chicken and add a can of whole cranberry sauce to sweeten it up a little.
    My kids loved it and can’t wait to have it again. :)

  11. Brandy says

    Hi, I’m going to try this recipe tomorrow for my family with the chicken thighs. I saw the link for chicken breasts so I wanted to check it out and let you know about something I discovered a few weeks ago. A friend of mine had us over for lunch and served barbecued pulled chicken breast – it was so delicious and moist. I noticed it was served in a crock pot and had to ask how she pulled moist chicken breasts off with that cooking method. She said it was a recipe she found where she brined the chicken breast first. I’m waiting for her to email the recipe to me but I figured with your expertise, I could just tell you about it and you’d be on the case! I love to brine any poultry but never thought of trying it when using the crock pot. :)

  12. Erin says

    Maybe I’m slow, I’m not sure I understand the ‘cut longwise’ part of the chicken directions. Do you mean a whole breast (whole chest, with two breasts) cut in half (I’m assuming not), or cut a single breast in half longwise… And by longwise is it like, lay the breast flat and hold the knife parallel to the counter?making the pieces the same size but very thin/flat. Or knife perpendicular so the pieces are similar to a hotdog shape?
    Probably a stupid question, sorry.

  13. Susan Vranek says

    Can I add fresh mushrooms and onions? When should I add them? Not very well versed in the crock pot cooking arena!

    • Brenda says

      You could add the sliced onions on the bottom of the crock pot at the start of cooking. I wouldn’t add the mushrooms until the last hour.


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