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Low Carb Keto Crock Pot Balsamic Chicken Thighs are a perfect meal for a busy weeknight.
Keto Balsamic Chicken Thighs
Simple enough for any weeknight meal. Delicious enough for company. With a few ingredients and 3-4 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.
Low Carb Sides I’d serve this with:
- Cheesy Cauliflower Tots
- Loaded Cauliflower
- Cauliflower Rice salad
- Oven Fried Garlic Parmesan Green Beans
- Low Carb Cheesy Bacon Hasselback Zucchini
Juicy Crock Pot Balsamic Chicken
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. You could even try this recipe using pork tenderloin if you like.
Slow Cooker Balsamic Chicken
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!
This is an old pic but I kept it because it’s been pinned so so many times and it’s not that bad.
*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!
Low Carb Keto Crock Pot Balsamic Chicken Thighs
This recipe was one of my first published on my blog in November of 2012! I finally updated the pictures in 2018!!
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Crock Pot Balsamic Chicken Thighs
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dehydrated onion
- 4 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar divided
- 8 chicken thighs boneless, skinless (about 24 ounces)
- sprinkle of fresh chopped parsley
Instructions
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Combine the first five dry spices in a small bowl and spread over chicken on both sides.
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Set aside.
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Pour olive oil and garlic on the bottom of the crock pot. Pour in 1/4 cup balsamic vinegar.
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Place chicken on top.
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Sprinkle remaining balsamic vinegar over the chicken.
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Cover and cook on high for 3 hours if you have a fairly new slow cooker. If you have an older slow cooker you may need to cook another hour.
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Sprinkle with fresh parsley on top to serve.
Other crock pot recipes you might like:
- Crock Pot Balsamic Chicken Breasts
- Crock Pot Balsamic Pork Tenderloin
- Crock Pot Beef Burgundy
- Crock Pot Shredded Mexican Style Chicken
- Crock Pot Sugar Free BBQ Pulled Chicken
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.
Brenda could I cook this with thighs for 3 1/2 instead of 4? On high?
The picture shows charred skin on the chicken, which did not come from a crock pot but from a grill.
HI Stella, While I’m glad you found my blog, I am quite offended you are calling me a liar. I did not grill my chicken thighs. This is exactly how they came out from my crock pot.
I have made these before, & the chicken will look as though it has been grilled. It’s an awesome coating from all of the ingredients. I did not have a thinck coating, as I put too much liquid on my chicken. This was a huge hit in my home, & I plan to make it again & again!
Thank you for sharing!
I came across your recipe and made this tonight. I had 7 bone in chicken thighs. I didn’t have minced onion so I cut up an onion which I put on the bottom with the oil and garlic. I didn’t have basil so I used oregano. I cooked for 7.5 hrs on low simply because I had to go out last minute as I was only going to cook it for 6 hrs. It turned out lovely and they weren’t dry likely because of the bone and skin. Served with steamed broccoli and mashed potatoes. Delicious. I managed to salvage two pieces of chicken, three broccoli flowerets, and a couple of tablespoons of potatoes for my lunch at work Monday lol. A definite remake for sure!! I love easy recipes like this for the crockpot. Thank you, it’s a keeper!!
I made this last night and it was a huge hit and they do look exactly like they’ve been on the grill. But not! Haha. Loved these so much. Thanks for sharing.
Hello,
It’s been a long winter here in the mid-west and I felt so blessed to come upon this fresh and jaunty recipe to warm our home. However, I too, am quite offended by the comment about the alleged grill marks on the chicken thighs. Stella please keep it together. This is a wholesome community of like minded thinkers. Do not call Brenda a liar as she is our queen sugar free Mom. You have no idea what Brenda has been through in her life… the trials and tribulations she had to overcome to achieve the blog of her dreams. Be kind and keep you grill mark comments to yourself or else I will come grill you.
Thank you for your wonderful support Liz!
I make this all the time. Is it safe to double the recipe? Should I adjust cooking time?
If you can fit a double amount in your crock pot it should be fine to keep the same cooking time, you may need to stir them up half way throughout if you have quite a bit of chicken in there.
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.
if using chicken thighs, could you cook on low for 8 hours? would you still add more liquid?
I would not cook on low that long even with thighs, maybe 6 tops.
Cook on low ONLY. The secret to moist chicken is low & slow no matter how it is done.
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!
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!
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!
I was wondering about bone-in thighs. Good to know it still works well!
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.
Hi Stella. I tried this recipe last night. My chicken thighs came out exactly the same as the picture ….no griller used.
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!
I made this tonight using chicken breasts. It was fabulous! Thank you for a wonderful and easy recipe.
So glad you enjoyed it!
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!
My husband loved this chicken! It was quite Yummy!
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!
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.
Do you think I can freeze this after I cook for future lunches?
I do think it will work fine to do that yes.
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????
Can’t wait to try this recipe! Very simple ingredients and the pics look delicious!
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???
It truly came out of the crock pot like that.
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.
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!!!
Disappointed! I used thighs and I thought it tasted over cooked.I prefer the taste of baked chicken.
I am going to try this with a cut up pork roast later this week. It is a pork butt roast. Any suggestions? 🙂
Here’s my crock pot pork tenderloin to compare, https://www.sugarfreemom.com/recipes/crock-pot-balsamic-pork-tenderloin/
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.
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.
It WAS delicious. Thanks for sharing this recipe. It will be a regular at my house.
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?
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.
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.
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!
Thanks for sharing Penelope and I’m so happy the hubby and toddler liked it too!
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
thank you so much for letting me know!
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?
The chicken was NOT seared. This is how it came out of my crock pot, I kid you not.
I love this recipe. I find that it taste better if you use a better balsamic vinegar. I buy lucini.
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.
so you put them in the crock pot frozen? Did you say if they were bone in or not?
Yep, frozen. Bone in but cleaned of the skin and extra fat. With 8-10 thighs this gives me the right cook time for 7-8 hours.
thanks Kevin!
Smelled magnificent. But extremely dry 🙁
How long did you cook it?
made this w/ the spice cabbage & onions, was delicious!
Great idea!
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……
Yes I think the later is the best choice, high then warm.
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.
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!
I cooked mine on dual (medium) for 3 hours and low for an hour and 15 and mine were super dry too.
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.
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!
I have a bone in chicken thigh recipe in a pressure cooker here so you could check this link:https://www.sugarfreemom.com/recipes/quick-healthy-chicken-caccitorre/
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.
Love this recipe; making it tonight for the first time and it looks fabulous. Quick question: If I wanted to use bone-in chicken thighs (much cheaper than boneless where I live), how would you adjust the cooking time?
I made this today, and it was very good. Served it with roasted garlic quinoa & Green Giant seasoned Tuscan broccolli with parmesan. I put the dry ingredients on the chicken in the crock pot the night before in the fridge, and had my hubby add the 1/2 cup of balsamic vinegar when he started the crock pot at 3, and it was ready when I came home from work. I didn’t use boneless thighs, but the meat fell right off the bone. It cooked on high for about 3.5 hrs, and there was no dryness at all! It was a perfect blend of spice for a picky husband who eats very bland, and me who likes flavor. Light & healthy meal and gluten free! Will be making this again.
The balsamic slow cooker chicken thighs are FANTASTIC!!!!!! I will be doing the chicken breasts recipe very soon. My husband and I absolutely loved this recipe. Thanks!
This came out perfect ! Moist and tender and delicious. I paired it with the zucchini cheese bites. Oh my goodness healthy and delicious doesn’t get any better than this!
I followed the recipe exactly using thighs for 4 hours on high. Ours were overcooked and a little dry. Also, there a good bit of liquid left in crockpot…from the pics here it looks like the balsamic is supposed to carmelize a bit? Mine didn’t. It was edible, but not something I would make again.
I made this for dinner today and it was terrific. Will definitely make again
Thank you for this! I searched for a thigh recipe for the crock pot and this came up and it’s amazing! I’ll definitely be trying all your crock pot recipes, we have 2 big kids and a 2 month old so I’m just too busy to actually cook anymore and the crock has been a lifesaver!
If you’re crock potting I call that real cooking so you are still working hard momma with a 2 month old!
I followed the recipe exactly but there was a lot of liquid left in the crockpot. Also, the vinegar taste was strong. Do you have any suggestions? I cooked it for 4 hours on high. Thanks.
Some have said to reduce the vinegar by half and use chicken broth but I’ve not tried it.
Do you mean they used chicken broth for the other half? Also, do you know why mine came out that way? Would cooking for less time help?
There will be juice at the bottom becuase chicken thighs are fatty and you can add that juice over them when serving. Others have commented they used half chicken broth instead of the 1/2 cup of balsamic I used so 1/4 cup chicken broth and 1/4 cup balsamic.
I made this a second time with half chicken broth and half balsamic vinegar. I also only cooked it for 3 hours. It was delicious!
thanks for sharing!
I just bought an Instant Pot, and I used this recipe to christen it. I didn’t have dried onions, so I chopped a fresh onion and put it underneath the thighs, with the garlic.
What a great dish! The smell in my apartment alone was worth it, but the taste was phenomenal.
As for the people who are insisting the chicken must be grilled to look like that: NO. The combination of the spice rub and the balsamic vinegar color the flesh (they’re skinless, after all).
Also, my skinless thighs were fatty like one other customer’s. I didn’t bother to trim the fat, since I knew it would cook off. I just pulled out the thighs and skimmed off the fat from the remaining liquid.
How long did you cook it in the instant pot?
Prepared as directed with boneless skinless thighs … Chicken is overcooked for my likes and balsamic way too overpowering. My four year old won’t try it just due to the vinegar smell. 🙁
I am making this for dinner tonight. I am a bit worried about the comments saying the vinegar taste and smell was very strong. Has anyone tried mellowing out the balsamic vinegar by using half balsamic and half honey? Or even a bottled balsamic salad dressing in place of the vinegar? Does anyone think it would be a good idea? Initially the recipe sounded wonderful, but now I’m worried about thighs that may smell and taste too strongly of the vinegar..
Others have just used half balsamic and half chicken broth if you think it will be too strong for your family.
We had this tonight, and it was delicious. I wonder if the comments about a strong vinegar taste are from cheap balsamic. We use a quality vinegar, and it was great. Sweet and slightly charred – basically, it was perfect.
I wondered the same, I used a club pack of chicken (about 20 bone in, with skin thighs) doubled everything, cooked on high for 4 hours and they were amazing. Not vinegary at all. Making these again for sure.
These flavors were GREAT. However, I slow-cooked my thighs for 30 minutes on high, then two hours on low, and they were horribly overcooked. There are several possible contributing factors that are different for everyone:, Crockpot size, the cooking temp ranges it uses (my new one cooks hotter than the one that was about 10yrs old), size of the chicken thighs, and if they were brined or not. Mine would’ve withstood the cook time better if they were bigger, bone-in and brined, but I still would cook them on low next time, or maybe on high but only for 1 hour, then check with an instant-read thermometer. At any rate, I’ll try it again, but will figure out how not to ruin them by fiddling with cooking time and temp.
This looks great and I just put it on to cook . I have it just the servings because I have a larger family so I had to put 12 pieces on probably gonna cook it little bit longer on low . I’ll just watch it towards the end and see what happens .
Would cutting the recipe in half and only using 4 thighs change the cooking time? My crockpot is 3-1/2 quart, on the small side. Thanks.
Made this for dinner tonight and it was OUTSTANDING! I used skin on, bone in thighs, substituted @3/4 tsp onion powder for the minced and also added 1/4 chopped yellow onion placed on bottom of pot. Subbed garlic granules for powder. These subs were made because that’s what I had in the house. Delicious! Mouth watering, the chicken was moist, falling apart…outside was glazed! So easy. Thank you!
So, so good! And ridiculously easy. Thanks for sharing!
I made this last night and it was a huge hit with the family. I doubled the recipe since I had about 3 1/2 pounds of thighs and added an hour to the cook time. It was absolutely delicious! Will definitely be making it again.
I have a question about the sodium content on the nutritional facts.
I says 832mg . Were does this come from. I made this exactly and none of my ingredients have
sodium except the sodium. My balsamic vinegar has 0 sodium also. And what makes the cholesterol so high,
Thank you in advance for your response. This recipe is excellent
Linda
With the exception of the minced onions and fresh basil, I followed your directions exactly. This chicken turned out so delicious! The chicken just cane apart beautifully and melted in my mouth. It’s perfect for meal prep and I’m looking forward to having this the next four days. Thank you for posting this recipe!
If I double the recipe do I need to cook longer?
I wouldn’t, just check them so no longer pink, but should take same amount of time unless too overcrowded in crock pot.
This recipe is on our regular rotation. I just want to say “thank you!” for sharing it. The only change I make is use fresh onion. The last few times I haven’t measured the spices, I just eyeball and sprinkle on top of the thighs. You really cannot mess this recipe up! It’s super easy and budget-friendly. My husband and toddler son love it! We usually shred the leftovers and eat in tacos.
Skin down or up in the crockpot??
Mine were skinless, but I would say up.
I made this BALSAMIC CHICKEN (thighs) in my crock pot. To keep it moist, I put a crock pot bag inside the pot to keep it clean, and then an oven bag to put the meat inside to cook. This made it even more moist!
The coloring looks like it’s grilled, but you get the coloring on the outside from the balsamic vinegar and the ingredients that you roll the thighs in before putting them in the pot. Mmmm… we put it on cauliflower rice, and I shredded the end product to make it easy for leftovers. Lunch? You bet!
Thanks for this recipe! We’ll use it several times a month, yum!
My husband & I are retired, traveling & haven’t a crockpot in our RV…so I improvised. Your marinade, my pork chops & my husband doing the grilling. OMG…delicious! Thanks for another great recipe.
Great idea!
What brand balsamic vinegar do you use? I know nothing about balsamic vinegar except that you need a good brand.
I made this last night and it was AMAZING!!! I too had a long day so I too cooked it on low for 7.5 hrs. Three grown men ate it and asked if it was from a restaurant! Best chickenI have ever made! Thank you!
Thank you!
I made this yesterday and it was wonderful. My husband liked it a lot. Thank you for sharing the recipe!
I made these a while ago and they were a hit! So yummy! Just started a pot for tonight’s dinner! Thanks for all the great keto-friendly things you have shared!
Just wondering how many chicken thighs this recipe there is suppose to be? Thank you
In the ingredients I specified 8 chicken thighs, which for me weighed 24 ounces.
1/4 a cup of balsamic vinegar has 40g of carbs in it…
Half of the juice is not absorbed on the chicken, it’s often about 1/2 cup in the bottom of the crockpot.
These were really good. Cooked nicely in 2 hrs on high. Didn’t crisp up though, but were delish and I will make again.
Cooking now Thanks for posting. I hope that the substitutions i made work out. Looks good in the crock pot.
This recipe is fantastic and I’ve been sharing it with family. Thank you!
Hi! This is by far my favorite chicken thigh crock pot recipe. I read thru most everything, (i think) but I got an instapot recently and wanted to see if there was any advice on how to do them in there. I’m kinda afraid of the instapot so will probably stick to the crock pot if you haven’t tried it.
Thank you!!!
I made these tonight for company, and they were delicious! I will definitely make them again. I followed the recipe exactly, and they were perfect. Thank you!