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:
- Spiced Cabbage & Onions
- Arugula Romano Salad
- Raw Zucchini Caprese Salad
- Mini Zucchini Cheese Bites
- Kale Feta Stuffed Portobello Mushroom Caps
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.
Crock Pot Balsamic Chicken Thighs
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces)
- sprinkle of fresh chopped parsley
Directions
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*
Other crock pot recipes you might like:
Looks perfectly delicious! Thanks for sharing another wonderful recipe.
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!
Oh my, that sounds wonderful… I’ll def be trying that soon!
Making this tonight!
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!!!!
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.
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!
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.
I’m thrilled everyone loved it, thank you for sharing!
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!
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.
What about using a whole chicken? We get our meat from a local csa and each month we get a whole chicken…or 2!
Oh that actually sounds really good. I bet you’d need a lot of balsamic tho’
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!
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
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!
That’s wonderful! So happy you like it!
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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.
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!
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.
How did you get the browned crispness?
I just followed the recipe as I shared, they came out of the crock pot like that.
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.
I just made this tonight and it was really wonderful! Thank you for the fabulous recipe!
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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!
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.
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.
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
Thanks for sharing!
Just curious if add water
No, the recipe is as I shared above.
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.
I think you could easily make this with bone in thighs without any adjustments.