Description
Tender, fall-apart chicken slow-cooked in a rich, sweet, and tangy balsamic glaze. An effortless and incredibly flavorful weeknight meal that’s sure to be a family favorite.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup balsamic vinegar (good quality)
- 1/2 cup low-sodium chicken broth
- 1/4 cup honey or maple syrup
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional: 1 tbsp cornstarch + 2 tbsp cold water (for thickening)
- Optional: Red pepper flakes (for a spicy kick)
Instructions
- Place chicken in the bottom of a 6-quart (or larger) slow cooker.
- In a medium bowl, whisk together balsamic vinegar, chicken broth, honey (or maple syrup), minced garlic, diced onion, fresh or dried rosemary and thyme, salt, and pepper.
- Pour the sauce mixture evenly over the chicken in the slow cooker.
- Cover and cook on LOW for 4-6 hours (for thighs) or 3-4 hours (for breasts), or until chicken is fork-tender and shreds easily.
- Remove chicken from the slow cooker and shred using two forks.
- Optional: If you desire a thicker sauce, prepare a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the hot sauce in the slow cooker, then cover and cook on HIGH for 15-20 minutes, or until thickened.
- Return shredded chicken to the sauce, stir to coat, and serve hot with your favorite sides.
- Prep Time: 15 mins
- Cook Time: 4-6 hours