Description
Indulge in incredibly tender, fall-off-the-bone chicken thighs simmered in a luscious, sweet, and tangy balsamic glaze. This effortless slow cooker recipe is perfect for a delicious weeknight meal.
Ingredients
- 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
- 1/2 cup good quality balsamic vinegar
- 1/4 cup honey or maple syrup
- 4 cloves garlic, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1/2 cup chicken broth (low-sodium preferred)
- Salt and freshly ground black pepper to taste
- Optional for thickening: 1 tablespoon cornstarch + 2 tablespoons cold water
- Optional for garnish: Fresh parsley, rosemary, or thyme, chopped
Instructions
- 1. Prep the Chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper. (Optional: Sear chicken in a hot pan for 2-3 minutes per side for deeper flavor).
- 2. Whisk the Balsamic Sauce: In a medium bowl, whisk together balsamic vinegar, honey (or maple syrup), minced garlic, soy sauce (or tamari), and chicken broth until well combined.
- 3. Combine in the Crock Pot: Arrange the seasoned chicken thighs in a single layer at the bottom of your slow cooker. Pour the balsamic sauce evenly over the chicken.
- 4. Cook to Perfection: Cover and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, or until chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
- 5. Thicken the Sauce (Optional): If desired, remove chicken from the slow cooker. Whisk cornstarch and cold water to form a slurry, then stir into the sauce. Cook on HIGH for another 15-20 minutes, stirring occasionally, until thickened. Return chicken to the pot to coat.
- 6. Serve: Rest chicken for 5-10 minutes, then serve hot with the delicious balsamic glaze. Garnish with fresh herbs if using.
- Prep Time: 15 mins
- Cook Time: 3-4 hours (LOW) / 2-3 hours (HIGH)