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–+ servings
Crockpot Balsamic Chicken with Mushrooms

Crockpot Balsamic Chicken with Mushrooms for Cozy Nights

A comforting Crockpot Balsamic Chicken with Mushrooms recipe, perfect for cozy dinners and meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts or Thighs Thighs add richness, adjust cooking time slightly.
  • 1 tablespoon Olive Oil Can be substituted with any cooking oil.
For the Vegetables
  • 8 ounces Cremini or Baby Bella Mushrooms Adds umami richness; fresh or pre-sliced.
  • 1 large Onion Thinly sliced to blend well with the other ingredients.
  • 3 cloves Garlic Minced for even aromatic distribution.
For the Sauce
  • 1/2 cup Balsamic Vinegar Key for tanginess; red wine vinegar can be a substitute.
  • 1 cup Chicken Broth Low-sodium versions are great for controlling saltiness.
  • 1 tablespoon Soy Sauce Tamari can be used for a gluten-free option.
  • 1 tablespoon Honey Can be swapped with maple syrup or brown sugar.
For the Seasoning
  • 1 teaspoon Dried Oregano Fresh can be used but adjust the quantity.
  • 1 teaspoon Dried Thyme Compliments the flavors.
  • to taste Salt and Black Pepper Essential seasonings; adjust based on dietary needs.
Optional Thickening
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water

Equipment

  • slow cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. Start by slicing the onions and mushrooms, and mincing the garlic to enhance the flavors in your Crockpot Balsamic Chicken with Mushrooms. Gather all other ingredients, including the balsamic vinegar, broth, soy sauce, and honey, to ensure a smooth cooking process.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
  3. Layer the seared chicken, onions, mushrooms, garlic, balsamic vinegar, chicken broth, soy sauce, honey, and dried herbs in the slow cooker. Mix gently.
  4. Cover and set to cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
  5. After cooking, remove the chicken and mushrooms. In a bowl, whisk cornstarch and water; stir into the sauce in the slow cooker and cook on high for an additional 10-15 minutes until thickened.
  6. Return the chicken and mushrooms to the sauce and serve over rice, mashed potatoes, or pasta.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 750mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best flavor, consider marinating the chicken in balsamic vinegar overnight. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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