Balsamic Slow Cooker Chicken

User rating: 3 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on August 1, 2012.



Balsamic Slow Cooker Chicken

  • 1 large purple onion, peeled and thinly sliced
  • 4 whole garlic cloves, peeled and crushed
  • 1/4 cup balsamic vinegar
  • 1 (26-ounce) can chopped or diced tomatoes
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili pepper flakes (optional)
  • Salt and pepper to taste
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/4 cup parmesan cheese


  1. Place onion, garlic, balsamic vinegar, tomatoes, rosemary, basil, and oregano, chili pepper flakes, salt and pepper into the crock pot and stir well.
  2. Nestle the chicken pieces into the tomato mixture.
  3. Turn crock pot to high and cook until the chicken is very tender, about 4 hours.
  4. Stir in parmesan cheese and serve over cooked pasta or rice.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste nor pasta or rice):
310 calories, 8 g fat, 2.5 g saturated fat, 145 mg cholesterol, greater than 500 mg sodium, 20 g carbohydrate, 3 g fiber, 12 g sugar, 38 g protein


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Very tasty! Because of the large amount of onion, you do need the Parmesan at the end to counter the onion's sweetness. I would also add something like cubes of zucchini towards the end of the cooking process for an added layer of texture and taste.

by Dawn Okuhama on 6/7/2016