This Slow Cooker Balsamic Chicken is one of the easiest slow cooker dinners we make. There is no pre-cooking involved - just add the onions, chicken and fresh tomato, basil and balsamic mixture, then cook for 3 hours on HIGH or 6 hours on LOW. Serve with spaghetti, rice or a fresh green salad for an easy, light, high-protein meal.
Each serving has around 28 grams of protein for 218 calories, making this one of my favourite lighter slow cooker chicken recipes when I still want dinner to feel properly satisfying. Slow cooker meals don't need to be heavy!
The flavour is fresh, garlicky and tangy rather than sticky-sweet. The ripe tomatoes soften into the balsamic juices and the fresh basil gives everything a summery Italian-inspired flavour. It is also a great summer slow cooker recipe, as you get a proper cooked dinner without turning the oven on.
This is the kind of dinner I like to get started before the afternoon becomes busy. Once school runs, work and everything else take over, knowing dinner is already cooking is one less thing to think about.
And although I cook plenty of family meals, this one has quite a grown-up flavour. Balsamic vinegar has a distinctive tang that isn't always an automatic hit with younger children - but that just means there is more left for lunch the following day.
Recipe update: This recipe was originally published on 29 November 2013 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for some other summer slow cooker recipes to try, then why not try our delicious Slow Cooker Beef Barbacoa, tasty Slow Cooker Honey Garlic Chicken, easy Slow Cooker Chicken Fajitas or our amazing Slow Cooker Pulled Pork?
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Jump to:
- Why You Will Love This Slow Cooker Balsamic Chicken
- Recipe Overview
- Ingredients and Substitutions
- What Does Balsamic Chicken Taste Like?
- How to Make Slow Cooker Balsamic Chicken
- Can I Make Slow Cooker Balsamic Chicken with Chicken Thighs
- Why Is My Slow Cooker Balsamic Chicken Watery?
- What To Serve With Slow Cooker Balsamic Chicken
- Meal Prep and Leftovers
- Troubleshooting Guide
- Dannii's Top Tips
- Frequently Asked Questions
- More Slow Cooker Chicken Recipes
- Recipe
- Feedback
Why You Will Love This Slow Cooker Balsamic Chicken
- High in protein - Each portion contains approximately 28 grams of protein thanks to the lean chicken breast.
- Just 5 minutes of prep - There is no searing or pre-cooking. Slice, chop, add everything to the slow cooker and switch it on.
- No added sugar - Unlike many balsamic chicken recipes, this version doesn't need brown sugar or honey.
- Great for meal prep - Slice or shred the leftover chicken and serve it with rice, potatoes, vegetables or salad the next day.
- A useful summer slow cooker recipe - You get a proper cooked dinner without having the oven heating up the kitchen.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 3 hours on HIGH / 6 hours on LOW
- Serves: 4
- Protein: 28 grams per serving
- Calories: 218 kcal per serving
- Main protein: Chicken breast
- Flavour: Tangy, savoury, garlicky and fresh
- Difficulty: Easy
- Best for: Easy dinners and meal prep
- Freezer friendly: Yes
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We use boneless, skinless chicken breast, which keeps this balsamic chicken lean and high in protein. Try to use chicken breasts of a similar size so they cook at roughly the same rate.
You can use boneless chicken thighs instead if you prefer a richer, juicier result. See the chicken thighs section below for more advice. - Oil - A small amount of olive oil adds flavour and helps coat the chicken.
- Balsamic vinegar - Use balsamic vinegar, rather than balsamic glaze.
Balsamic glaze is much thicker and usually sweeter because it has been reduced. It won't behave in the same way in this recipe.
You don't need to use an extremely expensive traditional balsamic here, but choose one with a flavour you enjoy because balsamic is one of the main flavours in the finished dish. - Garlic - We like plenty of garlic in this. Reduce it slightly if you prefer a milder garlic flavour.
- Onion - Red onion has a mild sweetness that works really well with balsamic vinegar, but brown/yellow onion or shallots will work too.
- Tomatoes - Fresh, ripe tomatoes make this recipe different from many other slow cooker balsamic chicken recipes. We used cherry tomatoes.
Plum or Roma-style tomatoes are particularly useful because they tend to be fleshy and less watery, but any good ripe tomatoes will work.
I prefer fresh tomatoes here rather than tinned tomatoes because slow cookers retain moisture and canned tomatoes can make the finished sauce have much more liquid. - Basil - Fresh basil gives the dish its bright flavour and works particularly well with tomatoes and balsamic.
If possible, I wouldn't replace all of it with dried basil because the fresh herbs are part of what makes this version taste lighter.
More ingredient substitutions and variations can be found in the recipe card.
What Does Balsamic Chicken Taste Like?
Balsamic chicken has a savoury, slightly sweet and tangy flavour.
As it cooks, the balsamic vinegar mellows and mixes with the juices from the chicken and ripe tomatoes. Garlic and red onion add savouriness, while fresh basil keeps the finished dish bright.
This isn't a thick, sugary or sticky balsamic chicken. The sauce is lighter and fresher, which is why I particularly like it with chicken breast.
If you normally think of slow cooker meals as rich winter food, this is a very different kind of slow cooker chicken recipe.
How to Make Slow Cooker Balsamic Chicken
- Add the onion: Spread the thinly sliced red onion over the base of your slow cooker.
- Add the chicken: Put the chicken breasts on top of the onion. Drizzle over the olive oil and season with salt and black pepper.
- Add the tomatoes, garlic and basil: Scatter over the chopped fresh tomatoes, crushed garlic and chopped basil.
- Add the balsamic vinegar: Pour the balsamic vinegar evenly over the chicken and vegetables.
You don't need to add stock or water. The chicken and tomatoes will release plenty of liquid as they cook.
- Slow cook: Cover and cook for 6 hours on LOW or 3 hours on HIGH, or until the chicken is completely cooked through.
Use a meat thermometer to check that the thickest part of the chicken has reached 75°C/167°F.
Try not to keep lifting the slow cooker lid to check it, as every time you remove the lid you lose heat and increase the cooking time.
Can I Make Slow Cooker Balsamic Chicken with Chicken Thighs
Yes. Slow cooker balsamic chicken thighs work very well because chicken thighs contain a little more fat and stay especially juicy during slow cooking.
You can swap the boneless skinless chicken breasts for boneless skinless thighs without changing the overall flavour of the recipe.
The cooking time can vary depending on the size and thickness of the chicken and your particular slow cooker, so I recommend checking the meat with a thermometer rather than relying on time alone.
Chicken should reach a safe internal temperature of 75°C/167°F.
Chicken thighs will change the nutritional values and make the finished dish slightly richer, while chicken breast is my choice when I want a leaner, high-protein dinner.
Why Is My Slow Cooker Balsamic Chicken Watery?
Some liquid in this recipe is completely normal.
A slow cooker traps steam rather than allowing moisture to evaporate, while both chicken and fresh tomatoes release juices as they cook. That creates the light balsamic and tomato sauce around the chicken.
If you like that lighter sauce, simply spoon it over rice, pasta or mashed potatoes.
For a less watery result:
- Use firm, ripe tomatoes rather than very soft or overripe ones.
- Plum/Roma-style tomatoes tend to release less liquid.
- Avoid adding extra stock or water.
- Shred the cooked chicken and stir it through the juices so the chicken absorbs more of the sauce.
- Spoon only as much cooking liquid onto each plate as you want.
For a thicker and more concentrated balsamic sauce, remove the cooked chicken and keep it warm, then transfer the cooking liquid to a saucepan and simmer it for a few minutes until reduced to your preferred consistency.
If your slow cooker has a hob-safe insert, you may be able to reduce the sauce directly in the insert - check your manufacturer's instructions first.
What To Serve With Slow Cooker Balsamic Chicken
This is one of those chicken recipes that can go in lots of different directions depending on what you have in the kitchen.
For a simple balanced meal, serve the chicken and balsamic tomato sauce over rice, couscous or quinoa with green vegetables. Try our Brown Rice and Quinoa recipe.
For something more comforting, mashed potatoes or pasta are brilliant for soaking up the sauce.
For a lighter or lower-carb meal, serve it with a big green salad, courgette/zucchini noodles, cauliflower mash, roasted vegetables or steamed greens.
I also really like some crumbled feta over the top. The salty, creamy feta works especially well against the tangy balsamic.
If you shred the chicken, it is also excellent in a baked potato or meal-prep rice bowl.
Meal Prep and Leftovers
Slow cooker balsamic chicken works really well for meal prep because the tomato and balsamic juices help stop leftover chicken breast from feeling dry.
Fridge: Allow leftovers to cool and transfer them to an airtight container. Keep refrigerated for up to 2-3 days. Store the chicken with some of the cooking juices rather than separately.
Freeze: You can freeze the cooked chicken and sauce for up to 3 months. I like freezing individual portions so there is an easy lunch or dinner ready when needed. Allow the chicken to cool completely before freezing.
Defrost: Defrost it in the fridge overnight.
Reheat: Reheat gently in a saucepan or microwave until piping hot throughout. If the sauce has thickened while refrigerated, add a very small splash of water before reheating.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The sauce is too watery |
The chicken and tomatoes naturally release liquid and slow cookers don't allow much moisture to evaporate. |
Don't add stock or water. Use firm tomatoes and, if needed, remove the chicken and simmer the sauce in a pan until reduced. |
|
The chicken is dry |
It has cooked for too long, or the chicken breasts were smaller/thinner than those used in the recipe. |
Start checking towards the end of the cooking time and remove the chicken once it reaches 75°C/167°F. |
|
The chicken isn't cooked through |
Chicken breasts vary in thickness and slow cookers vary in temperature. |
Continue cooking until the thickest part reaches 75°C/167°F. Always use a meat thermometer rather than judging by appearance. |
|
The balsamic flavour is too sharp |
The balsamic vinegar may be particularly acidic, or the sauce hasn't mellowed enough. |
Stir the chicken through the tomato juices before serving. Serving it with pasta, rice or mashed potatoes will also balance the tang. |
|
There is too much sauce |
Very juicy tomatoes or larger chicken breasts can release more liquid during cooking. |
Shred the chicken into the sauce so it absorbs more, spoon off excess liquid, or reduce the cooking juices in a saucepan before serving. |
|
The chicken is cooking unevenly |
The chicken breasts are very different in size or thickness. |
Use similarly sized pieces, or remove smaller pieces once cooked while larger ones continue cooking. |
Dannii's Top Tips
- Use chicken breasts that are roughly the same size so they cook evenly.
- Don't add extra liquid at the start - the tomatoes and chicken will create plenty.
- For the freshest flavour, use ripe tomatoes and fresh basil.
- Don't use balsamic glaze in place of balsamic vinegar.
- If you want the chicken to absorb more of the sauce, shred it after cooking and stir it back into the slow cooker.
- For a thicker sauce, remove the chicken and reduce the cooking liquid for a few minutes before serving.
- Add a pinch of chilli/red pepper flakes if you want some heat.
- Keep the lid closed while cooking wherever possible.
- Always check chicken for doneness with a meat thermometer rather than relying exclusively on cooking time.
Frequently Asked Questions
I recommend fully defrosting chicken in the refrigerator before putting it into the slow cooker.
This also helps the chicken cook more evenly and makes the cooking time easier to judge.
You can, but they will make the finished dish more liquid.
Fresh tomatoes are one of the things I particularly like about this recipe and give it a fresher flavour than many traditional crockpot balsamic chicken recipes.
If you do substitute canned tomatoes, drain them very thoroughly first.
I wouldn't recommend a straight swap.
Balsamic glaze is concentrated and usually much sweeter and thicker than balsamic vinegar.
Use regular balsamic vinegar for the cooking liquid and, if you love balsamic glaze, drizzle a tiny amount over the finished chicken instead.
Yes. Put the ingredients into an ovenproof dish and cook in a preheated oven at 200°C/180°C fan/400°F/Gas 6 for approximately 25-30 minutes, depending on the size and thickness of the chicken breasts.
Check that the chicken reaches 75°C/167°F in the thickest part before serving.
Yes. Crock-Pot is a brand of slow cooker, so you can follow the recipe exactly as written. Cooking times can vary slightly between appliances, so check the chicken with a meat thermometer.
More Slow Cooker Chicken Recipes
If you've tried this balsamic chicken, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Balsamic Chicken
Recipe Video
Ingredients
- 1 Red onion - thinly sliced
- 500 g (1 ⅛ lb) of Chicken breast - approx 250g/9oz per breast
- 1 tablespoon of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 350 grams (12 ⅓ oz) of Cherry tomatoes - quartered
- 2 Garlic cloves - crushed
- 8 g (⅓ cup) of Fresh basil - chopped
- 60 ml (¼ cup) of Balsamic vinegar
Instructions
- Add the onion: Spread 1 Red onion (thinly sliced) over the base of your slow cooker.
- Add the chicken: Put 500 g of Chicken breast on top of the onion. Drizzle over 1 tablespoon of Olive oil and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Add the tomatoes, garlic and basil: Scatter over 350 grams of Cherry tomatoes (quartered), 2 Garlic cloves (crushed) and 8 g of Fresh basil (chopped).
- Add the balsamic vinegar: Pour 60 ml of Balsamic vinegar evenly over the chicken and vegetables.
- Slow cook: Cover and cook for 6 hours on LOW or 3 hours on HIGH, or until the chicken is completely cooked through.
- Check: Check that the thickest part of the chicken has reached 75°C/167°F.
Recipe Notes
- Use chicken breasts that are roughly the same size so they cook evenly.
- Don't add extra liquid at the start - the tomatoes and chicken will create plenty.
- For the freshest flavour, use ripe tomatoes and fresh basil.
- Don't use balsamic glaze in place of balsamic vinegar.
- If you want the chicken to absorb more of the sauce, shred it after cooking and stir it back into the slow cooker.
- For a thicker sauce, remove the chicken and reduce the cooking liquid for a few minutes before serving.
- Add a pinch of chilli/red pepper flakes if you want some heat.
- Keep the lid closed while cooking wherever possible.
- Always check chicken for doneness with a meat thermometer rather than relying exclusively on cooking time.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Iva says
Hello, I would like to make this in a pot and oven as I dont have the crockpot yet. What oven temperature is the best for this? Thank you so much, you are such an inspiration! :)
Dannii says
I would say put it on 150C.
Zsanett says
This chicken looks really tasty. My favorite things in autumn are warm blankets, drinking hot chocolate. And I love snow too! In UK you can't see too much snow, that's why we're going back to Hungary every November or December... always snowing, and there is big big snow. :)
Matt @ Runner Savvy says
This looks delicious!
lori @ TheHealthMinded.com says
I love anything with balsamic vinegar and this looks like a versatile and quick dish! We all gotta love that in the busy fall season. I like your nutritional information you post along with your recipes too. Nice touch!
Laura@howtocookgoodfood says
Wow, I am impressed by how low calorie this dish is and it looks very satisfying. I never get bored of balsamic and love using it in chicken dishes too!
marcie says
I love autumn, too, and this is the perfect autumn meal! :)
Kelly - Life Made Sweeter says
Yay for slow cooker meals! This looks wonderful - I am always looking for new slow cooker ideas and the flavors sound wonderful in this!
Arpita@ The Gastronomic Bong says
Delicious recipe!! slow cooked Balsamic chicken sounds yummyyyy!!! :)
David @ Spiced says
This balsamic chicken sounds amazing! I'm all about easy comfort food now that Fall is here! And I completely echo your excitement about this time of the year...until the snow comes up to my waist. Haha. :-)
Isadora @ She Likes Food says
Yah for the first day of autumn!! I'm so excited for all the winter produce I get to cook with soon! I've been thinking of getting a slow cooker for some time now and this chicken looks amazing! I love balsamic so much and bet it tastes so good on chicken!
ATasteOfMadness says
I am always looking for new chicken recipes. This one looks like a keeper! All I need now is a slow cooker...
Linda Burkett says
Yes, more slow cooker recipes, please! I've never really learned to use one except for a pot roast or stew.
Kirtley Freckleton@ The Gist of Fit says
Hey Dannii!!
I'm an autumn lover...but not a winter lover :( So starting last year, autumn has just made me nervous. IT doesnt help that our house does not have a heater..so we kinda sorta totally freeze all winter.
Thanks for the recipe, how do you come up with so much awesome stuff?
Tamzin says
Yum sounds delicious! I was actually only saying to Dale earlier we have to use the slow cooker more this autumn and winter, I love this change of season but I am not that keen on snow!
Kate @ Veggie Desserts says
I love autumn as well, but SHHHHHH, I'm not ready yet! Though you've now got me thinking 'slow cooker'...