We are quickly moving to the end of preschool and kindergarten before the holidays and I’m trying to get all my loose ends tied up since those cute kiddos will be home with me while I’m still working. Also, coming up is a super packed weekend and lots of family around, which is when I tend to fall back on slow cooker recipes that will be ready and waiting for us at dinnertime. Honestly, I’ve been putting my slow cooker to seriously good use for the last couple of months now. Apart from my regular rotation of chick peas and slow cooker turkey breasts (that we use for sandwiches), I’ve been making lots and lots of dinners in our slow cooker. I love being able to set it and forget it, while I’m working, running out to pick up kids, running errands and, this time of year, buying presents, going to parties and visiting with family. Having the slow cooker going is just one less thing to think about at the end of the day when I’m exhausted and starving and ready to eat 5 minutes ago. You can see all of my slow cooker recipes and check out my round-up of healthy slow cooker chicken recipes for more inspiration. This slow cooker cream cheese chicken is a favorite. And slow cooker chicken cacciatore is super cozy! I even have a slow cooker e-cookbook. Today’s slow cooker balsamic chicken is one that’s really easy to prep and requires just a few basic ingredients. All kinds of good things about that! It’s a recipe I originally came up with at a family beach vacation, when we were staying in a condo and didn’t want to have to buy too much stuff for our dinners. (We also needed meals to be gluten-free for a family member.) This lemon pepper chicken recipe was another one that fit the bill. Actually, I have a round-up of easy vacation meals that are perfect for beach trips, mountain getaways and more if you need more ideas. And at home, this crock pot balsamic chicken is a great go-to recipe because it’s all on-hand ingredients that you can throw together in the crock pot in the morning and off you go. Then you come home to this aromatic balsamic-laced chicken with onions and tomatoes and all kinds of delicious sauce. You know I love me a good sauce! And the balsamic vinegar + tomato combo is just killer. A little tart, a little sweet, a little acidic and such a good melding. OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make crock pot balsamic chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Chicken: I use boneless, skinless chicken breasts, but you could also substitute chicken thighs or use a mix of the two. Tomatoes: I use regular diced tomatoes, but petite diced tomatoes would be fine, too. You could also use fire-roasted diced tomatoes for an extra kick. I serve the chicken breasts sliced and topped with lots of extra sauce. It’s all about the sauce. You could also shred the chicken if you prefer and stir it back into the sauce. Serving: I serve this with quinoa or steamed brown rice, but it would work with couscous or polenta too. Or just add some crusty bread to scoop and eat with. The delicious juices are just dying for something else to soak into! Yield: The recipe serves 6-8, but if you’ve got a smaller group for dinner, you can save the leftovers for lunch or freeze them for another time. Make sure to include plenty of sauce so your leftovers don’t dry out when you reheat them. (More storage tips below.)
The flavors in this dish are so versatile, too, that it pairs well with all kinds of vegetables. Keep it easy and steam some broccoli or asparagus or cook up some green beans. Or make a side salad. OK, lastly, let’s talk about what to do with any leftovers.
Storage Tips:
The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet or in single servings in the microwave. (Bonus: The sauce helps keep the chicken from drying out.) You can also freeze the leftovers. Once cooled, place in a freezer-safe ziptop bag or container, label and ate it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
Here’s to simple weeknight meals with big flavor! Enjoy! XO, Kathryn I serve the chicken breasts sliced and topped with lots of extra sauce. It’s all about the sauce. You could also shred the chicken if you prefer and stir it back into the sauce. Serving: I serve this with quinoa or steamed brown rice, but it would work with couscous or polenta too. Or just add some crusty bread to scoop and eat with. Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Or freeze the leftovers for up to 5 months in a freezer-safe bag. Thaw overnight in the fridge. Reheat over medium low in a skillet or in individual servings in the microwave until warmed through. (Bonus: The sauce helps keep the chicken from drying out!)
All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
