Crock Pot Balsamic Chicken Thighs

Crock Pot Balsamic Chicken Thighs

 

Simple enough for any weeknight meal. Delicious enough for company. With a few ingredients and 4 hours in your crock pot you have have the most tender, mouthwatering chicken the whole family will love!

Pair it with any side dishes you like. It makes a nice light sauce so some healthy brown rice pasta would work well. Other sides you might like:

Or if you are avoiding potatoes at the moment add some nice veggies or salads:

 

 

Using boneless chicken thighs is best for perfect tender and juicy chicken, but of course you could always use chicken breast if you’re not a fan of dark meat. :)

 

 

My entire family loved this chicken and each child asked for seconds of it which rarely ever happens! Don’t be worried about the balsamic flavor, it is subtle and not strong at all. The kids will only notice how moist and tasty the chicken is, I promise!

 

 

*Check this Post if you prefer using chicken breasts for this recipe instead. This recipe as also been adapted to use with beef! Check out my newest recipe, Crock Pot Balsamic Roast Beef!

4.1 from 12 reviews
Crock Pot Balsamic Chicken Thighs
 
Author: 
Nutrition Information
  • Serving size: 1 thigh
  • Calories: 133
  • Fat: 5g
  • Carbohydrates: 4g
  • Sugar: 3g
  • Sodium: 222mg
  • Protein: 17g
  • Cholesterol: 70mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons dried minced onion
  • 4 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • ½ cup balsamic vinegar
  • 8 boneless, skinless chicken thighs (about 24 ounces)
  • sprinkle of fresh chopped parsley
Instructions
  1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.
  2. Set aside.
  3. Pour olive oil and garlic on the bottom of the crock pot.
  4. Place chicken on top.
  5. Pour balsamic vinegar over the chicken.
  6. Cover and cook on high for 4 hours.
  7. Sprinkle with fresh parsley on top to serve.
Notes
Weight Watchers Points+: 6*

 

Other crock pot recipes you might like:

 

 

 


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Comments

  1. Looks perfectly delicious! Thanks for sharing another wonderful recipe.

  2. I have some chicken marinating in balsamic vinegar in the freezer. I will take it out and try this this week. I love the slow cooker! Thanks!

  3. Oh my, that sounds wonderful… I’ll def be trying that soon!

  4. Making this tonight!

  5. Kristie Laas says:

    I am making this for dinner tonight…spells yummy, hopefully it taste as good and goes over well with the kids!!! Cant wait to eat!!!!

  6. I made this with breasts. I cooked on hi for an hour, then turned it down to low for 2 hours. In that time (which was lots less than yours) the chicken got dry. Tasty, but dry. How do I adjust this recipe to keep the chicken moist?

    • I will be making these with chicken breasts this week and will adjust in the recipe once I do. May need more liquid.

    • Cassandra says:

      Chicken thighs do not dry out like chicken breasts do. I have not had a lot of success with chicken breasts in the crockpot. Chicken thighs are not as touchy, cheaper and still healthy…it is ok to have a little healthy fat :) There is only one chicken breast recipe I have had success with in the crockpot. Time has to be shortened and more oil or fat of some sort needs to be added so they do not dry out…but even then they still do a little.

  7. I made this tonight with chicken breasts and mine was too dry also. I did. 1.5 hours high and 1 hour low because mine was still partially frozen. Love the taste and want to try again. Help please!

  8. I’ve been making this for my family, BUT today I brought it to work for a potluck!! Wow expect lots of visits… they LOVED this chicken.

  9. I haven’t tried Chicken Thighs before and just bought some this week. Cooked them in a sautee pan instead of crock because I wasnt home to set the 4 hours on the crock pot… But I just wondered if you’d answer a question about prep. I usually buy boneless skinless chicken breast which is perfectly clean of all skin and fat. When I bought boneless skinless chicken thighs, the chicken pieces had lots of fat around the edges and between what I assume is thigh and rib meat. This translated to about 20 minutes of work with a kitchen shear trying to trim it all away. do you ever have this problem? Or did I just get a substandard batch of thighs?

    • I’ve bought mine at Sam’s club and didn’t have to trim any fat and they were boneless and skinless, sorry you had that trouble, what a pain!

  10. Instead of the dried herbs and spices, can I use fresh? What would the equivalent be and how do you think it would turn out. I am new to the crockpot.

    • You could. I like the dried here so that it absorbs into the meat with the dressing. I add fresh parsley once cooked. For the dried basil you might need about a 1/2 cup chopped really small and mixed with the vinegar, although I haven’t tried it so not sure it the flavoring will be the same as using the dried.

  11. What about using a whole chicken? We get our meat from a local csa and each month we get a whole chicken…or 2!

  12. If you use thighs the chicken should not taste dry. Thighs are perfect for long, slow cooking. I’m making this tonight. I’ll let you know how it turns out!

  13. I am normally a white meat fan but I have found that I like thighs when done in the slow cooker. I have this cooking right now. Any weight watchers out there..,. it is only 3 pts per serving

  14. Just made these last night, and they were terrific!, Meat was practically falling off the bone, and the flavor was incredible! Thanks for the recipe!

  15. Hello!

    Can I cook these on low? If so would it be for 8 hours?
    Thanks!

    • You could although I haven’t so I’m not sure if it would come out dry by 8 hours.

    • Shelby Cavazos says:

      I did that yesterday and they were awful…..very dry. We ended up throwing them away. (Just came back on here to see if others had had this problem, and saw your post.) I will give the recipe another shot at a later time and just do the four hours!

  16. Nikkinelson79@yahoo.com says:

    I have 2 lbs of chicken thighs which is more than 8 thighs. Should I double the recipe ingredients? I’m making this for tonight and am excited!

    • so sorry I missed this question! If you doubled the chicken , yes you should have doubled the rest of the ingredients. Hope they turned out for you.

  17. Darlene says:

    How did you get the browned crispness?

  18. I made this tonight and it was absolutely delicious! My husband LOVED it. The thighs didn’t over-cook for me but they also only needed 3 hours not 4. Can’t wait to make this again.

  19. I just made this tonight and it was really wonderful! Thank you for the fabulous recipe!

  20. I use frozen chicken breast sometimes in the morning when I leave for work and cook on low all day. Think this recipe would work that way? I put in and turn on about 7:15am and then return home around 5:30pm. Looks delicious!

    • I’ve never thought to do that but it sounds like a good plan, not sure if they would be dry or not. Please let me know if you try it!

  21. I made these the other day and they were delicious! I cooked it for longer than 4 hours though and they got a little dry. I think next time I’ll cook them on low or for less time.

  22. I’m wondering how you got this down to 3 points? I was calculating the nutritional facts to try and increase the serving size and noticed the fat content of chicken thighs is much higher than 4g (often as high as 10g) – is there something I’m missing? Love the recipe though, delicious!

    • I looked over my ingredients in nutritiondata.com as well as on weightwatchers etools and had the wrong amount for the chicken thighs. Thanks for questioning. I’m going to edit the recipe now.

  23. I made this tonight with bone-in skinless chicken thighs. I subbed onion powder for minced onion because that’s all I had. It turned out great! I cooked it on high for about 3 hours and low for 1.5-2 hours. My husband said it was “very good”… High praise from a picky eater like him :)

  24. Bobbie jo anderson says:

    Just curious if add water

  25. I haven’t seen boneless chicken thighs in the Markets here in Spain. Do you happen to know what adjustment to make if we use regular chicken thighs with bones and skin?

    Thank you.

  26. Have made this twice in the last week. My husband and parents LOVED it! I made it per your recipe except only left it 3.5 hrs on high, and they were wonderful. Goes really well over rice cooked with red bell pepper and halved mini tomatoes :)
    None of us usually like chicken thighs, but this was amazingly good!
    Thanks for posting!

  27. I made this tonight using chicken breasts. It was fabulous! Thank you for a wonderful and easy recipe.

  28. Kimberly AmRhein says:

    I made this tonight….relish and easy. Pulled it apart, put it in some homemade tortillas with a slice of avocado….yummy chicken tacos! Will definitely make this again!

  29. My husband loved this chicken! It was quite Yummy!

  30. Just had these for dinner – kids and everyone loved them! I doubled the recipe because I had a 4-5 lb. pkg. of boneless, skinless thighs. Wow are these delicious! And, it still took just under 4 hrs. on high. This is the perfect recipe for chicken thighs. Thanks!

  31. I made these a few weeks back and they were a HUGE hit at my house. Have you ever done them in the oven? Wondering, if on a day I didn’t get in the crock pot soon enough, how long I’d cook in the oven…

    • Sorry, I’ve not made it in the oven.

    • I make something similar in the oven. I marinade the chicken thighs in balsamic , mustard and garlic for about half an hour. add a little s&p. Then i put them on a baking sheet and roast at 425 for 20 minutes. The baking sheet gets very sticky but if you use a nonstick sheet the clean up isn’t so bad.

  32. Do you think I can freeze this after I cook for future lunches?

  33. Has anyone tried using thighs AND legs and Bone-in thighs?, I usually freeze thighs and legs together….hopefully they react like BBQ legs and thighs, the legs are cooked first, then the thighs, i’m estimating 3 hrs for the legs (maybe 2.5) and 4.5 hours for the bone-in thighs Comments? cooking it tomorrow 7/30/2013????

  34. Can’t wait to try this recipe! Very simple ingredients and the pics look delicious!

  35. Hi! I was wondering how you got the charred look of the meat?? Did it come right out of the crock pot like that? It looks grilled???

  36. Can I use chicken legs since I don’t have thighs or chicken breasts… Do I cook it the same amt of time it says in crockpot.

    • Someone on FB told me they cut up a whole chicken and followed the recipe using the thighs and it came out great.

  37. I found this recipe on facebook. I wanted to print it out but couldnt so I did a google search. Voila! I made this yesterday–DELICIOUS!!!

  38. Disappointed! I used thighs and I thought it tasted over cooked.I prefer the taste of baked chicken.

  39. Nickythebean says:

    I am going to try this with a cut up pork roast later this week. It is a pork butt roast. Any suggestions? :)

  40. Made this and followed the recipe EXACTLY…it was pretty awful! The balsamic vinegar taste is VERY strong and my chicken thighs really dried out.

  41. Prep on this recipe is quick and easy. It’s cooking in my crock pot, now.
    This will be Sunday dinner. If it tastes as good as it smells, it will be delicious.

  42. It WAS delicious. Thanks for sharing this recipe. It will be a regular at my house.

  43. First thing I’d like to say about this recipe is that it was delicious! The next thing is that mine did not come out nearly as pretty as these pictures! I’ve actually made a couple of versions with just a couple of deviations from the original.

    I cooked mine to specifications the first time around but with a few less chicken thighs (mine were boneless). Because I lessened the amount of meat, I did reduce the time a bit. I think I ended up right around 3 hours for 4 thighs. They came out perfect but any longer and they would have been overcooked. I did try adding mushrooms and that was kind of a bad idea. They absorbed too much vinegar and were really strong. Next time around I omitted the mushrooms and all was good.

    The 3rd time I cooked a variation of this recipe I used all of the same seasonings and ingredients except I used chicken breasts and baked it (at 375) in my Pampered Chef Deep Covered Baker. AMAZING! Obviously this defeats the crock pot (easy) portion, but this recipe is awesome even outside of the crock pot.

    Thank you for posting this!

    • I’ve made this twice and loved it. We used the leftovers and made a pizza using a bit of alfredo for the sauce, the balsamic chicken, parmesan, mozzarella and fresh basil. To. Die. For.
      I’d ike to make this in my Pampered Chef covered baker like Mikal did….how long in the oven, I wonder?

  44. Thank you so much for sharing this recipe! I made it for dinner tonight, and it’s delicious. I used bone-in chicken thighs, and it turned out just fine.

  45. I found your recipe when I googled “chicken thigh crockpot” and I have to say that it turned out amazing! this was only my second time using the crockpot, and only a first with chicken and I was impressed at how easy it was! I let the crockpot run at only 3 and a half hours on high (the kids were starving!) and everything was done and cooked perfectly! I used bone in chicken thighs (I took the skin off before before cooking) and I served it with just a salad. I’d love to pin it on Pinterest to save it but I can’t seem to find a way to do that….anyway thank you for the recipe, it was delicious!

    • Happy you and the family enjoyed the recipe! Every picture has a pop up pin it button when you hover the top middle to corner of any picture.

  46. I made this tonight, and thank you so much for sharing this recipe! Like another reviewer, I found this recipe by googling “chicken thigh crock pot,” although I admit I was really looking for a different recipe I had come across the week before that included chick thighs. I’m glad I was unsuccessful in my search, because it led me here! My husband is a very picky eater (won’t eat dark meat) and loved this! I didn’t tell him it was thighs (hee hee)! The meat was so tender, my one year-old enjoyed it as well, and I can rarely get her to eat meat that isn’t ground up! I used one package of thighs, which was about 6, and in my crock pot, it was done at around three hours on high. I continued cooking on low for the last hour, but I could have probably served it without that last hour on low. It was so easy! I will definitely make it again!

  47. Mary Lutz says:

    It looks like your recipe is going around without credit, paired with a photo stolen from another recipe! Here is one site I saw posted on Facebook: https://www.facebook.com/photo.php?fbid=10151814637588670&set=a.10151814637523670.1073741931.56892453669&type=1

  48. The picture looks like this chicken was grilled as there are gorgeous sear marks pictured. lol. should the chicken be seared before or after the crock pot?

  49. I love this recipe. I find that it taste better if you use a better balsamic vinegar. I buy lucini.

  50. I made this yesterday and the entire family, even the picky eater, really enjoyed it. I saw people asking about longer cook times and this is how I made it work for us. I removed the skin and cleaned up the fat on the thighs. On a cookie sheet I froze the thighs spread out so they would not all stick together and then put them in a freezer bag. The next morning I made it with putting the thighs in individually, pouring the balsamic and then sprinkling on the seasoning. Set on low for 8 hour they came out great. We served on to of rice and corn.

  51. Smelled magnificent. But extremely dry :(

  52. deb tomlin says:

    made this w/ the spice cabbage & onions, was delicious!

  53. I make this for my family often & it is ALWAYS a hit! I strain the juice/broth into a small sauce pan & add a slurry of corn starch & water. Heat & stir until it thickens . . . makes an excellent gravy for the chicken & the mashed potatoes I always serve as a side.

    • great idea, thanks for sharing!

      • My crock pot only does 4-6 hours on high or 8-10 hours on low. It then switches over to keep warm. If I do 8 hours low it’s likely to dry out. But would it be safe to do 4 hours on hi g h and let it keep warm for 4 hours? I’m gone for 8 hours……

  54. Hi I dont have a slow cooker or crock pot can I make this recipe with same ingredients but oven cook time in the oven? I would love to try this. Thank you.

  55. I tried this recipe today. My Crock Pot must run a bit hot. I had about 4 lbs of thawed boneless chicken thighs, and they cooked fully, on high, in two hours. Lots of liquid (not added before cooking) was in the pot afterwards as well, which tells me they cooked too fast and the liquid came out of the meat. Next time, I’ll try it again on low heat.
    Thanks for the recipe!

  56. I have to agree with one other poster, smelled so good but mine came out so dry .Maybe i’m doing something wrong, as i’m a slow cooker novice, but I actually cooked mine for 3 hours on “dual” which i understand is like medium , then an hour and 15 minutes on low. They smelled so good but really dry – no one liked them. But i could see how these could be delicious.

  57. I have a pressure cooker, do you know how I can make this using it? It also slow cooks but only on low, and after reading comments, not sure if I should try it! Thanks!

  58. Sounds absolutely delicious. Ditched my crock pot years ago. But I think I’ll try this in my roaster oven set on the lowest temp.

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