Slow Cooker Balsamic Chicken

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Here is what you'll need!


1 tablespoon. olive oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
fresh chopped parsley for garnish

1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
4. Sprinkle with fresh chopped parsley and serve immediately. Enjoy!
5. Toss salad with dressing. Add tortilla chips to the sides of the bowls and enjoy!

Music provided by Warner Chappell Inc. Used with permission

38 thoughts on “Slow Cooker Balsamic Chicken

  1. If I only had the motivation to actually making these meals instead of just saving them for later.

    1. Actually, the chicken came out very flavorful. I’m enjoying it quite alot.

    2. Funny you should ask! I made this again last night.

      The first time I made it, I did the full 8 hours on low. I subbed the string beans for snow peas.
      Last night, I did it for 4 hours on high. I left out the carrots and beans and put in potatoes and mushrooms. Still came out fantastic both ways.

      On top of that, there is ALOT of liquid that gets left over. You can use that to build a great sauce, OR (what I did), you can use it as a substitute for water when you make rice. It comes out AMAZINGLY flavorful.

  2. This looks delicious!!! I like that you used a different body part this time. Now, I need to invest in a slow-cooker. Or steal one from my mother. (She has five)

  3. Does this channel have any “vegan” food options, cause I’m vegan and I can’t eat non-vegan foods because that’s what vegans can only eat, like ever, and also because its healthier for you and wayy more efficient for your digestive system cause it’s vegan.

  4. All I’ve learned from these videos is that you need to sprinkle cilantro on it before you can eat it.

  5. the more of these I watch, the more I want a slow cooker, so far I’ve been subbing with an oven.

  6. I tried this it was good.. The only thing I’d do differently would be to spray the chicken with cooking spray cause they got stuck together. I’d also probably try bone in chicken thighs.

  7. I made this and it was disgusting vinegar chicken. Gross. Four hours wasted. #takeout

  8. im new to slow cooking, will it still be nice and moist if i do it on high for 4 hours instead of on low for 8?

  9. when a recipe calls for thighs, can you substitute it for breasts? I hate dark meat.

    1. Yeah but it could be dry. And use a tenderiser hammer thing so it’s flatter so it cooks fast enough

  10. Has anyone actually tried this recipe? Or does everyone just Like it and save it for later? I question whether the chicken would have the texture they show without throwing it in the oven or under the broiler for a few minutes.

    1. I made it and ended up just eating the leftovers cold. I made a grilled version a few weeks ago that’s also just as delicious straight out of the refrigerator. You could definitely give it a little while in the broiler to get some crispness, though. That’s a really good idea!

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