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Balsamic chicken in the crock pot is the perfect quick and easy dinner recipe! Super simple to make and just a few ingredients this balsamic chicken is so tender and flavorful! This recipe is perfect for weeknight meals or meal prep and is naturally gluten free, paleo, Whole30 and low carb friendly!

WHY THIS RECIPE WORKS:

  • Balsamic chicken in the crock pot is perfect for weeknights or even Sunday suppers! This recipe is perfect for getting dinner on the table quickly!
  • This healthy balsamic chicken recipe is the perfect healthy recipe! It’s naturally gluten free, low carb, low FODMAP and Whole30 friendly.
  • Balsamic chicken is perfect for meal prep and can also be made in the Instant Pot!
  • Pair this balsamic chicken with roasted potatoes, rice, or serve it over pasta for the perfect meal.

INGREDIENTS:

  • Balsamic vinegar
  • Coconut aminos
  • Dijon mustard
  • Garlic olive oil (or garlic powder and olive oil)
  • Boneless, skinless chicken breast or thighs

CROCK POT INSTRUCTIONS:

Start by combining the balsamic vinegar, coconut aminos, dijon mustard, garlic olive oil and salt in the bottom of the slow cooker. Stir well.

Add the chicken to the balsamic mixture and put the lid on the crock pot.
Cook on high for 3.5 hours or low for 6 hours.
After cooking the chicken, shred with two forks.
Stir the chicken in the remaining sauce and serve hot.

INSTANT POT INSTRUCTIONS:

Combine all the ingredients in the instant pot.

Put the lid on, make sure the valve is set, and cook under high pressure for 13-15 minutes (13 minutes for a single batch, 15 minutes if you double the recipe). Allow to naturally release and carefully remove the lid.

Shred with 2 forks and stir the chicken back into the remaining liquid.

HOW TO SERVE:

  • In lettuce wraps or collard green wraps
  • On pizza
  • In wraps
  • In sandwiches
  • With vegetables and other side dishes

WHAT TO SERVE ON THE SIDE:

  • Rice
  • Cauliflower rice
  • Pasta
  • Roasted potatoes
  • Mashed potatoes
  • Mashed cauliflower
  • Creamy Butternut Squash Pasta
  • Blistered Tomatoes
  • Sun dried tomato broccoli
Crock pot filled with shredded balsamic chicken.

FAQ’S

WHAT KIND OF CHICKEN CAN BE USED?

  • Boneless skinless chicken breast
  • Boneless skinless chicken thighs
  • Boneless skinless turkey breast

CAN YOU USE FROZEN CHICKEN?

Maybe, it depends! You can use frozen chicken breast for this recipe. However, it’s important to note that adding frozen chicken directly in the slow cooker can allow the chicken to be at a temperature that is considered unsafe during part of the cooking process.

To avoid this, you can defrost the chicken in the fridge overnight or use the pressure cooker instead.

You can cook the chicken from frozen in the instant pot, just be sure to increase the cooking time. You will want to cook on high pressure for 15-17 minutes, naturally release the pressure.

CAN YOU ADD VEGETABLES?

Yes, you can add chopped peppers, chopped tomatoes, artichoke hearts, to the chicken before cooking. Just be sure to drain the excess liquid from the crushed tomatoes or artichoke hearts.

CAN YOU DOUBLE THIS RECIPE?

Yes! You can easily double this recipe and store the additional balsamic chicken in the fridge or the freezer.

HOW TO STORE THE LEFTOVER CHICKEN?

You can store any leftovers in the fridge for up to 3 days or freeze it and store it for up to 2 months.

To freeze the balsamic chicken, place the ingredients in the freezer bag after cooking.  Put the chicken in the fridge until it’s cooled completely and then you can transfer it to the freezer. When ready to cook, remove the chicken and place in the slow cooker to on high for 1 hour or low for 3 hours to heat it up.

BALSAMIC CHICKEN CROCK POT RECIPE

Balsamic chicken cooked in the crock pot is the perfect healthy dinner recipe! So easy to make and full of flavor, this recipe is great for weeknight meals or parties! It’s naturally gluten free, paleo, low carb and Whole30 friendly!
Prep Time: 5 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 35 mins

Servings: 6 people

GUIDED RECIPE VIDEO

INGREDIENTS

  • 1/3 cup balsamic vinegar – $1.72
  • 1/4 cup coconut aminos – $0.70
  • 1 tbsp olive oil – $0.22
  • 1 tbsp dijon mustard – $0.06
  • 1 tsp garlic powder – $0.10
  • 1/4 tsp salt – $0.02
  • 1 bay leaf – $0.15
  • 1.5 pounds boneless skinless chicken breast – $10.49

INSTRUCTIONS

  • In the crock pot combine the balsamic vinegar, coconut aminos, garlic olive oil, dijon mustard and salt.
  • Add the chicken to the crock pot with the bay leaf.
  • Put the lid on the crock pot and turn the heat to high for 3.5 hours or low for 6 hours.
  • Once the chicken is done cooking, use 2 forks to shred (if you would like). Stir the chicken back into the juices in the crock pot (they should all get absorbed).

INSTANT POT BALSAMIC CHICKEN

  • In the instant pot combine the balsamic vinegar, coconut aminos, garlic olive oil, dijon mustard and salt.
  • Add the chicken to the crock pot with the bay leaf.
  • Add the lid, close the vent to sealing and put on high pressure for 13 minutes (15 minutes if you are doubling the recipe).
  • Allow to naturally release pressure if you have the time, otherwise you can quick release after the chicken is done cooking.
  • Using 2 forks, shred the chicken if you would like. Stir back into the juices.

NOTES

Can you use frozen chicken?

  • See notes in the post. Cooking chicken from frozen in the slow cooker can cause the chicken to be at an unsafe temperature for an extended period of time, so this will be up to you.
  • You can defrost the chicken overnight in the fridge or use the Instant Pot to cook from frozen to be safe.

Store leftovers in the fridge in a well sealed container for 3 days or in the freezer for up to 2 months.

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