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Slow cooker balsamic chicken in a slow cooker pot.
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4.90 from 28 votes

Slow Cooker Balsamic Chicken

Tender slow cooker balsamic chicken made with chicken breast, fresh tomatoes, garlic and basil. A simple no-sear, high-protein dinner with just 5 minutes of prep.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Diet: Low Carb, Low Fat
Allergen: Sulphites
Servings: 4 people
Calories: 218kcal
Author: Dannii Martin

Ingredients

  • 1 Red onion thinly sliced
  • 500 g 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 of Cherry tomatoes quartered
  • 2 Garlic cloves crushed
  • 8 g of Fresh basil chopped
  • 60 ml of Balsamic vinegar
UK Metric Measures - US Customary Measures

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.
    • 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.
  • Check: 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.

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.

Nutrition

Serving: 1portion | Calories: 218kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 307mg | Potassium: 723mg | Fibre: 1g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 1mg

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