Slow Cooker Balsamic Chicken
Tender chicken breasts simmered in a tangy balsamic tomato sauce with garlic, onion, and herbs. A simple slow cooker recipe perfect for busy days and full of rich, comforting flavor.
6 Servings
Ingredients
- 2 tablespoons olive oil
- 4 skinless boneless chicken breast halves (or more as desired)
- Salt and ground black pepper to taste
- 1 medium onion thinly sliced
- 4 cloves garlic peeled and smashed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ cup balsamic vinegar
- 1 14.5 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
Instructions
Prepare the slow cooker:
- Begin by drizzling olive oil into the base of the slow cooker to lightly coat the bottom and prevent sticking.
Season and place the chicken:
- Arrange the chicken breasts in a single layer over the olive oil. Season each piece generously with salt and ground black pepper.
Add aromatics and herbs:
- Scatter the thinly sliced onion and whole garlic cloves over the chicken. Sprinkle evenly with the dried oregano, basil, rosemary, and thyme.
Incorporate the vinegar and tomatoes:
- Pour the balsamic vinegar directly over the seasoned chicken and aromatics. Then, add both cans of tomatoes—crushed and diced—over the top without draining.
Cook:
- Cover the slow cooker with the lid and set it to High. Cook for approximately 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be tender and easily shredded with a fork.
Optional adjustment:
- If a thicker sauce is preferred, stir in 1 to 2 tablespoons of tomato paste during the final 10–15 minutes of cooking and allow the mixture to simmer until the sauce reaches the desired consistency.
Notes
This recipe is naturally gluten-free as written, provided you ensure the balsamic vinegar and canned tomatoes do not contain any hidden gluten-containing additives or thickeners. Always verify labels and opt for certified gluten-free products if needed.