Balsamic crock pot chicken is the perfect simple dinner recipe! Easy to make and with just a few ingredients this balsamic chicken is so tender and flavorful! This recipe is perfect for weeknight meals or meal prep and is naturally gluten free, paleo, Whole30 and low carb friendly!
Why this recipe works
- Balsamic chicken in the crock pot is perfect for weeknights or even Sunday suppers! This recipe is perfect for getting dinner on the table quickly!
- This healthy balsamic chicken recipe is the perfect healthy recipe! It’s naturally gluten free, low carb, low FODMAP and Whole30 friendly.
- Balsamic chicken is perfect for meal prep and can also be made in the Instant Pot!
- Pair this balsamic chicken with roasted potatoes, rice, or serve it over pasta for the perfect meal.
- Balsamic vinegar – balsamic vinegar creates the base of flavor for the chicken. Be sure to use a balsamic vinegar you enjoy as it is the majority of the flavor.
- Coconut aminos – coconut aminos create a deep flavor for this crockpot chicken recipe. Coconut aminos are a gluten free and soy free substitute for soy sauce. Coconut aminos are a bit sweeter than soy sauce and a little less salty.
- Dijon mustard – dijon mustard adds to the flavor of the dish and helps to create the balsamic dressing that coats the chicken. If you don’t love dijon mustard, you can simply omit it.
- Olive oil – olive oil helps to coat the chicken in flavor.
- Spices: Garlic powder and salt (or garlic olive oil), bay leaves – the garlic powder adds an umami flavor to the dish and gives the dish a slight garlic flavor. The salt helps to amplify all the flavors in the dish. Bay leaves help to deepen the flavor of the sauce. If you don’t have them, simply omit them.
- Boneless, skinless chicken breast or thighs – you can use boneless, skinless chicken breast or thighs in this recipe. they will both cook in the same time.
How to make balsamic crock pot chicken
Start by combining the balsamic vinegar, coconut aminos, dijon mustard, olive oil, garlic powder and salt in the bottom of the slow cooker. Stir well.
Add the chicken to the balsamic mixture and put the lid on the crock pot.
Cook on high for 3.5 hours or low for 6 hours.
After cooking the chicken, shred with two forks.
Stir the chicken in the remaining sauce and serve hot.
How to make balsamic chicken in the Instant pot
Combine all the ingredients in the instant pot.
Put the lid on, make sure the valve is set, and cook under high pressure for 13-15 minutes (13 minutes for a single batch, 15 minutes if you double the recipe). Allow to naturally release and carefully remove the lid.
Shred with 2 forks and stir the chicken back into the remaining liquid.
How to serve slow cooker balsamic chicken
- In lettuce wraps or collard green wraps
- On pizza
- In wraps
- In sandwiches
- With vegetables and other side dishes
What to serve on the side
- Cauliflower rice
- Air Fryer Baby Potatoes
- Mashed potatoes
- Mashed cauliflower
- Creamy Butternut Squash Pasta
- Blistered Tomatoes
- Sun dried tomato broccoli
What kind of chicken can be used?
- Boneless skinless chicken breast
- Boneless skinless chicken thighs
- Boneless skinless turkey breast
Can you use frozen chicken to make this balsamic chicken
Maybe, it depends! You can use frozen chicken breast for this recipe. However, it’s important to note that adding frozen chicken directly in the slow cooker can allow the chicken to be at a temperature that is considered unsafe during part of the cooking process.
To avoid this, you can defrost the chicken in the fridge overnight or use the instant pot instead.
You can cook the chicken from frozen in the instant pot, just be sure to increase the cooking time. You will want to cook on high pressure for 15-17 minutes, naturally release the pressure.
Can you add vegetables?
Yes, you can add chopped peppers, chopped tomatoes or artichoke hearts to the chicken before cooking. Just be sure to drain the excess liquid from the crushed tomatoes or artichoke hearts.
Can you double this recipe?
Yes! You can easily double this recipe and store the additional balsamic chicken in the fridge or the freezer.
How to store the leftover chicken?
You can store any leftovers in the fridge for up to 3 days or freeze it and store it for up to 2 months.
To freeze the balsamic chicken, place the ingredients in the freezer bag after cooking. Put the chicken in the fridge until it’s cooled completely and then you can transfer it to the freezer. When ready to cook, remove the chicken and place in the slow cooker to on high for 1 hour or low for 3 hours to heat it up.
If you love this recipe, you should try
- Crock Pot Ranch Chicken
- Shredded Chicken in the Crock Pot
- Air Fryer Greek Chicken
- Whole30 Slow Cooker Turkey Meatballs
Balsamic Chicken Crock Pot Recipe$13.46 recipe/$2.24 serving
Guided Recipe Video
- 1/3 cup balsamic vinegar - $1.72
- 1/4 cup coconut aminos - $0.70
- 1 tbsp olive oil - $0.22
- 1 tbsp dijon mustard - $0.06
- 1 tsp garlic powder - $0.10
- 1/4 tsp salt - $0.02
- 1 bay leaf - $0.15
- 1.5 pounds boneless skinless chicken breast - $10.49
- In the crock pot combine the balsamic vinegar, coconut aminos, garlic olive oil, dijon mustard and salt.
- Add the chicken to the crock pot with the bay leaf.
- Put the lid on the crock pot and turn the heat to high for 3.5 hours or low for 6 hours.
- Once the chicken is done cooking, use 2 forks to shred (if you would like). Stir the chicken back into the juices in the crock pot (they should all get absorbed).
Instant Pot Balsamic Chicken
- In the instant pot combine the balsamic vinegar, coconut aminos, garlic olive oil, dijon mustard and salt.
- Add the chicken to the crock pot with the bay leaf.
- Add the lid, close the vent to sealing and put on high pressure for 13 minutes (15 minutes if you are doubling the recipe).
- Allow to naturally release pressure if you have the time, otherwise you can quick release after the chicken is done cooking.
- Using 2 forks, shred the chicken if you would like. Stir back into the juices.
- Crock Pot or Instant Pot
- See notes in the post. Cooking chicken from frozen in the slow cooker can cause the chicken to be at an unsafe temperature for an extended period of time, so this will be up to you.
- You can defrost the chicken overnight in the fridge or use the Instant Pot to cook from frozen to be safe.