Description

Have you ever craved a dinner that’s fancy enough for guests but so easy you barely lift a finger? Slow Cooker Balsamic Glazed Chicken is your answer! This dish combines juicy chicken breasts with a sweet-and-tangy balsamic glaze, studded with burst cherry tomatoes and fragrant basil.

Ingredients

Boneless, Skinless Chicken Breasts (4, about 1.5 lbs):
- Why it’s important: Chicken breasts are lean and soak up the balsamic glaze beautifully, staying tender in the slow cooker.
- Substitutions: Chicken thighs for a juicier option, or tofu for a vegetarian version (adjust cooking time to 4–5 hours on low).
Balsamic Vinegar (½ cup):
- Why it’s important: Provides a tangy, slightly sweet base for the glaze, giving the dish its signature flavor.
- Substitutions: Red wine vinegar with a pinch of sugar, though balsamic is best for depth.
Honey (¼ cup):
- Why it’s important: Adds sweetness to balance the vinegar’s tang, creating a sticky glaze.
- Substitutions: Maple syrup or brown sugar for a similar sweetness.
Garlic (2 cloves, minced):
- Why it’s important: Infuses the glaze with savory, aromatic warmth.
- Substitutions: ½ tsp garlic powder if fresh isn’t available.
Dried Thyme (1 tsp):
- Why it’s important: Adds an earthy, herbaceous note that complements the balsamic.
- Substitutions: Fresh thyme (1 tbsp), rosemary, or dried oregano.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the chicken and glaze.
Cherry Tomatoes (1 cup, halved):
- Why it’s important: Adds juicy, fresh bursts of flavor and a pop of color.
- Substitutions: Grape tomatoes, diced Roma tomatoes, or roasted red peppers.
Fresh Basil (for garnish):
- Why it’s important: Brings a bright, peppery finish that elevates the dish.
- Substitutions: Parsley or cilantro, though basil pairs best with balsamic.

Tip: Use a good-quality balsamic vinegar for the richest flavor—check the label for one with minimal additives

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Instructions

Step 1: Prepare the Balsamic Glaze

In a small bowl, whisk together ½ cup balsamic vinegar, ¼ cup honey, 2 minced garlic cloves, 1 tsp dried thyme, and a pinch of salt and pepper.
Whisk until the honey is fully dissolved and the mixture is smooth.
Tip: Taste the glaze and adjust with more honey for sweetness or balsamic for tang.

Step 2: Prep the Chicken

Trim any excess fat from 4 boneless, skinless chicken breasts.
Place the chicken in the bottom of the slow cooker in a single layer.
Tip: Pat the chicken dry with paper towels for better glaze adhesion.

Step 3: Add the Glaze and Tomatoes

Pour the balsamic glaze over the chicken, ensuring all pieces are coated.
Scatter 1 cup halved cherry tomatoes on top of the chicken.
Tip: Gently press the tomatoes into the glaze to help them soften and release their juices.

Step 4: Cook

Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Avoid lifting the lid during cooking to maintain consistent heat.

Step 5: Shred or Serve Whole

Once cooked, transfer the chicken to a plate and shred with two forks for a pulled-chicken texture, or leave whole for a plated presentation.
Stir the tomatoes and glaze in the slow cooker to combine, creating a cohesive sauce.
Tip: If the glaze is too thin, simmer it in a saucepan for 5–7 minutes to thicken.

Step 6: Serve

Spoon the chicken and glaze over rice, roasted vegetables, or mashed potatoes.
Garnish with fresh basil leaves, torn or chopped, for a vibrant finish.
Tip: A sprinkle of cracked black pepper or a drizzle of extra balsamic vinegar adds a gourmet touch.