Description
Craving a savory, tangy dish that’s both elegant and effortless to prepare? Look no further than Slow Cooker Balsamic Glazed Chicken! This delightful recipe features tender chicken breasts coated in a sweet and tangy balsamic-honey glaze, complemented by juicy cherry tomatoes and aromatic thyme
Ingredients
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Boneless, Skinless Chicken Breasts (4): Lean and tender, perfect for slow cooking.
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Substitution: Chicken thighs for juicier results, or tofu for a vegetarian option (adjust cooking time).
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Balsamic Vinegar (½ cup): Provides a tangy, slightly sweet depth.
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Substitution: Red wine vinegar with 1 tsp sugar, or apple cider vinegar for a milder tang.
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Honey (¼ cup): Adds sweetness to balance the vinegar’s acidity.
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Substitution: Maple syrup, agave nectar, or brown sugar.
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Garlic (2 cloves, minced): Infuses the dish with warm, aromatic flavor.
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Substitution: ½ tsp garlic powder if fresh isn’t available.
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Dried Thyme (1 tsp): Brings earthy, herbal notes.
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Substitution: Fresh thyme (1 tbsp), dried rosemary, or Italian seasoning.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Cherry Tomatoes (1 cup, halved): Adds juicy, sweet bursts of flavor.
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Substitution: Grape tomatoes, diced regular tomatoes, or sun-dried tomatoes for a different texture.
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Fresh Basil (for garnish): Provides a fresh, aromatic finish.
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Substitution: Parsley, chives, or no garnish.
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Instructions
Step 1: Prepare the Balsamic Glaze
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In a medium bowl, whisk together ½ cup balsamic vinegar, ¼ cup honey, 2 minced garlic cloves, 1 tsp dried thyme, a pinch of salt, and a pinch of pepper until well combined.
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Tip: Warm the honey slightly in the microwave (5-10 seconds) if it’s thick to help it blend smoothly with the vinegar.
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Step 2: Add Chicken and Tomatoes
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Place 4 boneless, skinless chicken breasts in the slow cooker in a single layer.
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Pour the balsamic glaze over the chicken, ensuring each breast is fully coated. Use tongs to turn the chicken if needed.
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Scatter 1 cup halved cherry tomatoes on top of the chicken.
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Tip: Pat the chicken dry with paper towels for better glaze adhesion, and halve cherry tomatoes evenly for consistent flavor.
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Step 3: Cook
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
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Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to slice or shred.
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Tip: Spoon the glaze over the chicken halfway through if possible to ensure even flavor, but avoid lifting the lid too often.
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Step 4: Serve
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Remove the chicken from the slow cooker and place on plates, whole or sliced. Spoon the balsamic glaze and tomatoes generously over the top.
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Garnish with chopped fresh basil for a vibrant, aromatic finish.
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Serve hot alongside rice, roasted vegetables, or a fresh salad to soak up the glaze.
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Tip: For a thicker glaze, transfer the sauce to a small saucepan and simmer on medium heat for 5-7 minutes to reduce, or add 1 tsp cornstarch mixed with 1 tbsp water to the slow cooker and cook on high for 10 minutes.
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