Slow Cooker Tomato-Balsamic Chicken
Updated
Updated
With crushed sweet tomatoes, black beans, tangy vinegar, and simple seasonings, this Slow Cooker Tomato-Balsamic Chicken is super easy to make in your crockpot, but big on flavor.
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Easy Slow Cooker Tomato-Balsamic Chicken
We just love balsamic vinegar – drizzled over fresh mozzarella and basil in caprese skewers, or apples and honey, or goat cheese and strawberries. YUM. And of course it pairs perfectly with sweet tomatoes, like in this Slow Cooker Tomato-Balsamic Chicken.
The black beans might sound like a strange addition, but they work, providing protein, texture, and an earthy flavor. The dish is warm, rich, tangy, and so delicious but not at all heavy. With only about 10 minutes of prep and then set it and forget it until about 3 hours later when dinner is served.
Ingredients Needed
You only need 6 main ingredients plus a few seasonings to make this balsamic chicken in the crockpot.
(Scroll below to the printable recipe card for all the details and measurements.)
- Chicken breasts – 4 boneless, skinless chicken breast, about 6 ounces each.
- Olive oil – To coat the chicken and provide some richness and moisture.
- Onions & Garlic – These both provide wonderful aromatics and flavor.
- Seasonings – Salt, pepper, and dried Italian herbs season the dish.
- Black beans – 1 cup canned beans, rinsed and drained.
- Fire-roasted crushed tomatoes – Fired roasted tomatoes do not make this dish spicy, they just add more depth of flavor. Regular crushed tomatoes can be used instead, if preferred.
- Balsamic vinegar – The longer the vinegar has been aged, the sweeter, milder, and richer it becomes. So use a very good aged balsamic vinegar.
- Fresh chopped parsley – For garnish.
How to Make Tomato-Balsamic Chicken
This slow cooker chicken recipe is so easy to make in just a few simple steps.
(Scroll below to the printable recipe card for all the details and measurements.)
- Season the chicken. 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.
- Add the other ingredients. Top chicken with the sliced onion, minced garlic, dried herbs, black beans, crushed tomatoes, and balsamic vinegar.
- Cook. Place the lid on the crockpot and cook on low for 2 & 1/2 to 3 hours (or until a thermometer reads 165 degrees F when inserted into the thickest part of the breast.)
- Serve. Remove from the crockpot and serve with some of the tomato liquid and a little sprinkling of chopped parsley.
Serving Suggestions
This chicken dish is goes great over mashed potatoes, mashed sweet potatoes, mashed butternut squash, or cooked pasta.
Storing Leftovers
Refrigerate leftover slow cooker balsamic chicken for up to 3 days, in an airtight container. To reheat, just pop it in the microwave until hot. Be sure to store it with all of the extra juice so that it doesn’t dry out.
More Easy Crockpot Chicken Recipes:
- Slow Cooker Italian Lemon Chicken
- Crockpot BBQ Chicken
- Honey Garlic Chicken
- Crockpot Chicken and Stuffing
- Slow Cooker Italian Lemon Chicken
- Slow Cooker Orange Chicken
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!
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
- 1 cup can black beans, rinsed and drained
- 28 oz. can crushed tomatoes
- ⅓ 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, black beans, crushed tomatoes, and balsamic vinegar.
- Cook on low for 2.5 to 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
- Cook on low for about 4–6 hours; high for 2½–3½ hours — but check chicken internal temp of 165°F
- 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.
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