Crockpot Tomato-Balsamic Chicken
Updated
Updated
It’s so nice to have a delicious, effortless dinner on busy weeknights that practically makes itself, and this easy Crockpot Tomato Balsamic Chicken checks those boxes. I can toss a few ingredients into the crock pot, head out for the day, and come back to a tangy, savory, melt-in-your-mouth chicken dinner that the whole family devours.
Pin this now to find it later
Pin ItI love a good slow cooker meal, especially on days when I want something warm and comforting without hovering over the stove. This crockpot balsamic chicken takes simple ingredients like crushed tomatoes, balsamic vinegar, garlic, and Italian herbs and turns them into the most flavorful sauce as it cooks low and slow. The chicken becomes incredibly tender, so every bite is infused with that rich, tangy tomato-balsamic flavor. I can toss everything in before heading out for the day, and by dinnertime, a cozy meal is ready to serve. It’s the kind of recipe that makes busy weeknights feel a little easier and a lot more delicious.
Helpful Tips & Variations
- Use a good-quality balsamic vinegar. Balsamic is the star here, so skip the bargain bottle. A good balsamic (or a little balsamic glaze) gives the sauce a richer tang and balances the tomatoes beautifully.
- Keep an eye on the cook time. Slow cookers all run a little differently, so check the chicken for doneness around the suggested time. You’re looking for an internal temperature of 165°F. Cooking it too long on high can dry it out.
- Make cleanup easy. Line your slow cooker or give the insert a quick spray before adding the ingredients. It helps prevent sticking and makes washing up a breeze.
- Thaw chicken first. For the best texture and even cooking, start with fully thawed chicken. Using frozen chicken in the slow cooker can lead to uneven results and add extra moisture to the sauce. Thaw it in the fridge overnight or use the microwave’s defrost setting if you’re short on time.
Crockpot Tomato-Balsamic Chicken
Ingredients
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts, (6-oz. each)
- 1 tsp salt
- ¼ tsp black pepper
- 1 medium sweet onion, sliced
- 3 cloves garlic, minced
- 1 tbsp dried Italian herbs blend
- 2 tbsp brown sugar
- 1 cup can black beans, rinsed and drained
- 28 oz. can crushed tomatoes
- ¼ cup balsamic vinegar
- fresh chopped parsley, for garnish
Instructions
- Drizzle the chicken all over with olive oil and season with the salt and pepper. Place in a greased 6-quart crockpot in a single layer.
- Top chicken with the onion, garlic, dried herbs, brown sugar, black beans, crushed tomatoes, and balsamic vinegar.
- Cook on low for about 3 hours (or until a thermometer reads 165°F when inserted into the thickest part of the breast.)
- Serve with a little sprinkling of chopped parsley and enjoy!
Notes
- You could substitute a balsamic glaze or a mix of red wine vinegar + a touch of honey.
- To cook in the Instant Pot: add liquid, set to high pressure ~10 minutes, quick release.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.”
How to Make Crock Pot Tomato Balsamic Chicken Step by Step
Gather all the ingredients together.
Prep the chicken: Drizzle 2 tbsp olive oil over 4 boneless, skinless chicken breasts (about 6 oz. each) and season with 1 tsp salt and ¼ tsp black pepper. Place the chicken in a greased 6-quart crock pot in a single layer.
Add the remaining ingredients: Add 1 medium sliced sweet onion, 3 minced garlic cloves, 1 tbsp dried Italian herb blend, and 2 tbsp brown sugar on top of the chicken. Then sprinkle in 1 cup rinsed and drained black beans and pour in one 28-ounce can of crushed tomatoes and ¼ cup balsamic vinegar.
Cook low and slow: Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165°F when checked in the thickest part of the breast.
Serve and enjoy: Garnish with fresh chopped parsley before serving and enjoy!
Serving Suggestions
I love serving this tomato balsamic chicken over rice, so it can soak up all that flavorful sauce. It’s also delicious spooned into bowls with mashed potatoes or crusty bread on the side for dipping. If I’m keeping things lighter, I pair it with roasted veggies or a simple green salad. However you serve it, this is one of those dinners that feels cozy and comforting without any extra effort.
Prep Ahead and Storing Leftovers
- Prep ahead. I’ve put this recipe together ahead of time when I know I don’t have time the next day. Just assemble all ingredients in the slow cooker insert, cover, and refrigerate up to 12 hours before cooking.
- Fridge. Let the chicken cool, then store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheat. It reheats well in the microwave or on the stovetop with a splash of broth to loosen the sauce.
- Freezer. If you want to freeze it, place the cooked and cooled chicken with sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat until warmed through.
More Easy Crockpot Recipes:
- Crockpot Salisbury Steak Meatballs
- Slow Cooker Beef Stew
- Crockpot Shredded Beef Tacos
- 3 Packet Crockpot Chicken
- Slow Cooker Cuban Pork
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Tasted very good. Served over sweet baked potatoes as suggested. Wonderful easy dinner. I think I would use a little less balsamic next time.
Delicious and easy! Always looking for new crockpot meals. Thanks for this one!
Yes, we made this last night. My husband loved it! I thought it might have needed some red pepper flakes.
He wants to have it again over spaghetti noodles and add some green peppers.
Thanks
The ingredients sound like a really tasty combination. I’m going to give it a go but with chicken thighs. We tend to like them better as they are more moist and tasty. I’ll keep you posted….