Slow Cooker Balsamic Chicken

Tried this yesterday. Very good. I had 4 med boneless, skinless chicken breasts already marinated overnight in frig. Used 1/2 cup apple cider vinegar and 3 teas. crushed garlic. I used 2 cans, undrained crushed tomatoes w/basil, oregano and thyme. Added 1/2 teas fresh finely chopped rosemary. 1 large sweet onion sliced. 2 hrs at low and 2 hrs at high. Came out extremely tender and tasty. Served in large bowl w/Grands biscuits. Very easy.

I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about 2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.

I had to sub thighs for the breasts and whole tomatoes for the crushed, just because that's what I had on hand. It was delicious! My hubby loved it and raved about how good it was.

Cooked this for dinner tonight. I used diced tomatoes, flavored with rosemary and oregano instead of crushed tomatoes. I also used 1 teaspoon of thyme by mistake. I served it over linguine noodles with a wedge salad. My husband loved it! It was simple to make. I will make this again for sure.

Made a few changes based on what I had in the kitchen: I used balsamic vinaigrette dressing, added two teaspoon of brown sugar, and a good shake of worchestershire sauce. The result was a sauce so delicious, my daughter and I couldn't stop mopping it up with slices of rustic bread. Highly recommended, would eat every day if I could.

I did not have just canned tomatoes so I used the Rotel tomatoes with green chilies. WOW. Great taste. My kitchen smells delicious. There is a warmth that might not have been present if the chilies were not used, but the taste it great. I also used chicken tenders so only cooked it for 3 hours and it was plenty of time.

What I actually do is take a bottle of Ken's Light balsamic vinaigrette dressing, half a jar of course grain mustard and mix the two together. In a pyrex baking dish, I pour the mixture over 4 skinless / boneless chicken breasts and top the breasts with Sargento blended provolone - mozzarella mix cheese slices (I recommend the provolone slices if you can't find the blend) and bake for 45 minutes at 350 degrees. You can sprinkle freshly grated parmesan cheese over the breasts for the last 10 minutes of cooking. The breasts cook to a beautiful golden color and the parm adds a great finishing flavor. The breasts remain extremely moist and it will become a favorite with family and friends! I serve with rice and pour the remaining sauce mixture over the rice. Broccoli also goes well as a side veggie. YUM!!!

LOVE IT! Easy and after cooking it, I understand why you need to "layer" and not mix. Need to try!!! Hubs loved it too!

What a nice easy way to make chicken. The balsamic is a great touch. Used 1 can crushed, 1 can diced and 6 breasts. Shredded the chicken when done and put it over brown rice. Yummy! Thanks for the recipe!

My picky family loved this, I will absolutely make it again. Served it over rice, might add a bit of sugar next time to cut the acid a bit.

Wasn't a huge fan. I liked how easy it was, and that I had all of the ingredients on hand. It was the texture of the chicken that I wasn't a fan of. I think I'd prefer to make this on the stove and not in the crockpot.

I halved the ingredients as my chicken breasts were small & cooked for 8 hrs on low (using frozen chicken). Turned out perfect. I used the "watery" sauce to coat the noodles & added a bit of pre-made pasta sauce with the chicken to serve. It was quite good. I would recommend this recipe to a friend. Thanks!

Didn't love this. I think it was too much tomato for me. I did use one can of diced and one can of crushed. Served over spaghetti.

4.5 stars! Moist, tangy chicken with a lovely thin gravy just perfect for noodles or rice. I prepped this dish in my slow cooker liner the night before and refrigerated. In the a.m. I used a whole chicken instead of 4 breasts and put some lemon halves in the cavity along with the garlic. I poured tomatoes on before turning on slow cooker. As other reviewers have noted, the tomatoes that stayed on top of the chicken retained a strong tomato flavor as opposed to mixing in with the other ingredients. Next time around I would mix tomatoes with the other ingredients and then would top with the onions. I cooked for 8 hours on low and it was perfect - very forgiving of time differences.

I am in love with this recipe! I just made it for the first time and just finished eating it. What a complex taste the ingredients create! I only made one change and that was out of necessity. I used diced tomatoes instead of crushed. The mixture of flavors was divine. I was surprised that much of the balsamic vinegar flavor ended up in the onion. The recipe could almost be made without the chicken. We put ours over rice and used corn starch to thicken the juice.

I love the taste! I used 5 chicken tenders instead of breasts and only one can of tomatoes, but I used tomatoes with chilies in it and added tomato paste. I had it on high it was done by 3:48 which is sooner then I needed so I have it on keep warm now. So if u choose smaller chicken expect it to only take about 2 1/2 hrs to cook. I plan on serving it over spaghetti which is what my hubby picked, but I snuck a taste & it's amazing!! :-).

Followed this recipe to a T and loved it. The leftovers were amazing on top of a salad.

This is Great! For those of us who don't like the acidity of tomatoes, but LOVE their flavor, the secret lies NOT in sugar, but in carrots*!* If you'll put in a few handfuls of diced carrots in the bottom, then onward w/rest of recipe, you'll have delicious nonpucker power tom toms! This is what the Italians due, daily and if anyone knows tomato gravys, as they call it, THEY DO**

Pretty good. Yes, a tad dry even on low for 4 hours and starting with frozen chicken breasts. Still rather tasty. I wasn't a fan of how little the sauce covered when I put it in (although I did use canned chopped tomatoes--don't have crushed) so I added a full can of paste, some olives and mushrooms. I think the olives jacked up the flavor--which if you like olives is a good thing. If you don't like olives, not so much. My husband complained it tasted like olive brine--he's not an olive fan, so I guess I have to add those just to my portion if I make this again. I did cut down the balsamic vinegar a bit since there were complaints it was sweet. However, I don't think it was very sweet, just tangy. It was rather liquidy so I added about 1/2 a package of dry pasta when the chicken was cooked and mixed it in. It was cooked and ready to serve within an hour and soaked up all of the juices. All in all, not bad, but maybe a few more adjustments would make some people happier, and unfortunately I don't think this is a good recipe if you are away from home more than a couple of hours at a time, as it does appear to need someone to keep watch on it. Thanks for the recipe!

I cooked this for my family and thought it turned out quite nicely. I took another reviewer's advice and mixed everything together before pouring it over the chicken. I cooked split boneless breasts on low and they were done in 2-1/2 hours. It's an easy recipe to follow and everyone had high compliments for it.

the tomatoes kill the dish

I MADE IT TODAY. WE JUST FINISHED SUPER AND HUSBAND SAID IT WAS A KEEPER. I LIKE THE TASTE. I SERVED IT ON GLUTIN FREE NOODLES. MADE A SIDE OF FRIED GREEN BEANS WITH A LITTLE BACON AND OLIVE OIL. YUM!

Please do not suggest using frozen chicken in a slow cooker as you are inviting bacteria into your dish. Defrost chicken first. http://www.webmd.com/food-recipes/features/slow-cooker-food-safety-guide

I also used seasoned diced tomatoes, bit still added thyme, rosemary, garlic, shallots, onions. The smell in my kitchen right now is AMAZING! My chicken breast were partially frozen, added extra olive oil to keep them moist. Family is in love with this recipe! It's on our regular list!

I made this earlier this week & it was a complete hit with my hubby! I substituted one can of diced tomatoes & one can of stewed tomatoes for the crushed tomatoes, and I added a can of tomato paste at the end to thicken the sauce. Other than that, I stayed pretty true to the recipe...although I used some combination spices that I had available instead of the specific quantities & individual spices recommended. I served it over white rice one night & yellow rice another night. This will definitely be added to our regular line-up!

I made this last night for dinner and my not-at-all-picky husband said it was "edible" but "not worth trying again." The only tweak I did was to cook on low, I was hoping it would not be done for a while since I had other things going on last night, but it was done in 4 hours. Definitely won't be trying this one again.

Not terrible, but I probably won't make this again. It turned out kind of dry and not very flavorful.

Really good. 4 hours on low for 6 thawed chicken breasts was perfect, didn't get too tough. Sauce had great flavor. I only cut a chunk of onion into super thin slices, used some fat free cranberry balsamic salad dressing that added sweetness. Served with noodles.

We loved it. Better than expected. We only use thighs as our store had them on sale at 69c! Will make again for company next time!

Made exactly as written. My husband and I both loved it. Will definitely go into our rotation!

The rich, flavorful sauce with this was so good, even after I was full I could not stop eating it! Absolutely phenomenal taste, and so easy to make! I have never had chicken this good in any restaurant! Fantastic!!!

I used frozen, stewed tomatoes from my garden. The sauce was thin and used some of the sauce to cook riced cauliflower and served with chicken on top. I sprinkled Parmesan/Italian bread crumbs over all. Half grated Parmesan cheese and half Italian bread crumbs is also my favorite breading for fish or chicken.

Sorry, did not like the flavor of this. I'm Italian, and I love Italian flavors, but this was too sweet and just not enjoyable. I like all of the ingredients, but I don't want to spend the time tweaking the recipe.

I made this recipe this evening for my wife and friends. It was well received and had many compliments. I read through the reviews and decided to put my own spin on it. I wanted a thicker sauce than what the recipe created so I added a 28 oz can of tomato sauce and 1 can of tomato paste in addition to all the ingredients listed in the recipe. I also added a tsp of Italian seasoning and instead of dried rosemary, added a spring of fresh rosemary from our garden. The sauce was the right consistency to spoon over penne pasta. The chicken shredded easily after 4 hours of slow cooking. The flavor was outstanding. Definitely a hit and a recipe I will use again when we have company over for dinner.

Would make again and again. Have a picky husband and he loved it! I did add little tomato paste to thicken. Cooked pasta and stir together for a quick and easy meal! Thanks for the great recipe!

I made this recipe for dinner tonight - what a great dish! It is certainly on my list to make again. I cooked two chicken breasts and used two cans of whole tomatoes (cut up) in place of the crushed tomatoes - cooked two hours on high and two hours on low. The chicken was tender and juicy! My husband went back for seconds!! Vickie

Not bad. It isn't my favorite meal, but it was certainly easy. I liked the additional flavor the balsamic gave the sauce. I cooked it for about 3 hours in my slow cooker. I paired it with whole wheat penne pasta and added some fresh spinach when eating. Only had stewed tomatoes with basil and Italian seasoning, and no salt added diced tomatoes. No onions. Overall, still pretty good. I enjoyed the variety of spices.

Made it exactly according to the recipe (except I cooked for an additional 30 minutes) and turned out very good.

I did not use all the rosemary and thyme that the recipe called for because my family doesn't love those spices, but I did add extra balsamic vinegar. So I think the recipe didn't have as much flavor as it normally would. It was okay, but my family said I didn't have to make it again.

I really liked this! My husband did too, and he's fairly picky. I used tomato paste instead of crushed tomatoes and added about half a cup of chicken broth (I made two boneless chicken breasts) I also sliced a tomato and placed it on top along with the onions. Cooked on low for 7 hours and turned out great. I tossed pasta in the remaining sauce

It was good... but not great! I made it exact to the recipe. I think I will cut back on the balsamic vinegar and try it again... Again, it was not bad.

New family Favorite. Very easy and the sauce may be thin, but thick on flavor. And sometimes you need a thin, homerun sauce.

Very good, I followed other people's tips and added pasta because I had a lot of liquid in the pot. I'm definitely making this again! Also I want to experiment this recipe using pork chops or steak too.

I made this last night and it was the most rich tasting dish exploding with flavor. The only things I changed was I did use stewed tomatoes instead of crushed, added the tomato paste, used thighs instead of breast, added some diced sweet peppers, and at the end thickened with veggie broth and cornstarch. It was AMAZING and I will definitely be making this again...

My entire family found this dish inedible. I would NEVER make this again. The flavor was very off putting.

Made it just as the recipe was written, only added a small can of tomato paste to thicken the sauce , was very good. My family loved it. Will definitely make again.

I love basic "chop-n-dump" crock pot recipes and this one is even easier in that the only chopping is the slicing of the onion. I used 1 can of crushed tomatoes, 1 can of diced tomatoes and 1 can of tomato paste and the sauce came out great. Everyone here that eats chicken loved it and the one who doesn't eat chicken had sauce over noodles and loved it. This appears very adaptable and I might try adding diced bell pepper and/or sliced mushrooms next time. Since the chicken is cooked under the sauce, it came out very moist and one piece was even falling apart when scooped out of the crock pot.

My family LOVED this! Was a big hit for everyone!!

This is now a favorite in our home. I did add a can of tomato paste at the end to thicken the sauce. I added this in about an hour before I served it. My family has requested I make this every week now because we also had a lot of leftovers. You can't go wrong with this recipe!!

I made this this morning. It was delicious! I enlarged the recipe in order to feed more people and to have leftovers! I believe my ratio of chicken to all the other ingredients was pretty high though. (Turned out to be more like a balsamic shredded chicken recipe). Also I had to do some substitutions due to what I had on hand. I used lots of bunching onion with some light green parts included (instead of regular onion). Used diced and stewed tomatoes instead of crushed, also I didn't have thyme so I used an Italian seasoning along with the basil and oregano. And due to the lack of onion I added 2 anehiem (garden fresh and not that hot) to bulk it up. Had it on for 8 hours but on high (I thought it was on low!) But thankfully the chicken was still moist and render enough Tk be easily shredded with a ladle...will definitely try again but with the exact ingredients as instructed. Should be even better with lots of onion!

The first time I made this, I made it with canned diced tomatoes because I didn't have any crushed tomatoes on hand. I loved it! I tried the recipe again using crushed tomatoes, and I actually enjoyed the dish much less than I had the first time around. So, I'll stick to the diced tomatoes. Other than that, the recipe is a definite keeper for those of who work long days and want dinner ready when we get home.

I don’t often give 5 stars, but, yeah, this gets it. Followed everything until I got to the tomatoes. Was using diced. I’m a mater freak, but my hubby prefers more subtle. So, only used 1.25 cans. Daaaaang! It was good! Meat very tender but not dry. Flavors all blended together very well, nothing overpowering, which I was afraid of. Served with egg noodles. Definitely a keeper!

Only change to recipe was adding one green bell pepper and a couple of bay leaves. I also cooked it on low for about 6 hours instead of high for 4. The chicken was very moist and tore apart with a serving spoon. I served it over pasta.

I used frozen chicken and mixed two large breasts and 8 thighs. Used 3/4 cup balsamic vinegar, 2 cans diced tomatoes with basil and oregano and 3 tablespoons of Herbs de Providence, and 3 tablespoons of minced garlic from a jar. Everyone loved it. Drained the liquid from the chicken and cooked the pasta in a large skillet. Sprinkled mozzarella cheese over the top to serve. If your chicken is not frozen do not cook on high for 4 hours. Chicken will be dry. Mine turned out perfect because it was frozen.

Good and easy! Might use slightly less vinegar and crush my Rosemary next time, but it was good as is. I had to use boneless thighs, but my hubby liked it as is also!

We made this almost exactly as written (we didn't use thyme, and we also used diced tomatoes with green chilies). It smelled delicious while cooking and tasted even better when done!

Easy, good, but not my favorite.

I thought this was great. I followed everything exactly except used diced tomatoes because that's what I had and only used 1 can. I also slightly cut down on the balsamic. It had a great flavor. Could eat the sauce it made even without the chicken! Served it over asparagus. Will make again.

I used two cans of diced tomatoes and added one small can of tomato paste at the end. My husband, who is a very picky eater, devoured it. Enjoyed leftovers the next day. Did use rice instead of egg noodles.

I started with frozen chicken breasts and cooked it for about 5 hours. I also used tomato paste to thicken the sauce. My husband loved the flavor and asked me to save the recipe.

The balsamic taste is a bit overpowering.

Substituted one can diced tomatoes instead of the two cans and didn't add rosemary. When finished, put on top of some cooked pasta and it was very yummy.

I was a bid disappointed with this one. It was so easy, I really thought it was going to be good. It was a bit on the sweet/tangy side. I added a little apple cider vinegar and lemon juice to tone it down a little, which I think helped. I also added a bit of cayenne and red pepper flakes to give it a little kick, which also helped. I think the problem was in my thinking on how I approached the dish. I kept thinking it was more of an Italian pasta sauce, but that's not what I was tasting. I served it on penne pasta, and I don't think that was the best vessel for it. It had more of a bbq pulled chicken taste and I think might be better served with a slice of cheddar cheese over Texas toast. Going to give that a try with the leftovers.

This was really good, I used low sodium soy sauce....served with rice...quick and easy!

Easy to do and very good

Made this as written and we loved it. The chicken breasts were plump and moist. The "sauce" is a thin consistency and we were fine with that; spooned it over our tri-color bow-tie pasta and served with a tomato/cucumber/red onion salad. It was a big hit. Be sure to use a good balsamic vinegar. The only thing I'll do differently is to cook on high for about an hour and then reduce to low for another 5 hours or so. I will definitely make this often.

Absolutely delicious! Family loved it!

This was fantastic. I caramelized the onions and also browned the chicken before putting it in the crock pot because why not?

Not quit sure what went wrong. I followed one review that recommend cooking on low for 4 to 5 hours but the chicken was still tough and the sauce was just O.K. Neither my husband or I could eat more than a couple of bites.

This is great! The second time having it I added some mini sweet peppers (delicious), and when I had the leftovers I added black olives (which gave it a bit more Mediterranean flair!). This is such a great recipe, and I love how easy it is! A great weeknight meal. I will be experimenting with more vegetables. I love healthy one-dish meals (one-dish clean up)!

The flavor of the sauce was good, however it was very thin and liquid. The chicken was also terribly dry even with the sauce in it. It may have been better cooked on low for 4 hours. I may make the sauce again but add some tomato paste to thicken it up and cook the chicken for a shorter period of time. I liked the addition of rosemary which reminded me of some spaghetti sauce my grandmother used to make with rosemary. This was not too overpowering.

Too acidic for me, chicken had good flavor, but next time I don’t think I will add the crushed tomatoes

Made this yesterday but admit to substitutions. I liked it very much but not sure husband was overly impressed, or just bummed when he ate it since his football team had lost... again. Anyway. I only had one can of tomatoes (diced fire-roasted kind), but did have a jar of Cento bruschetta so those were my two tomato additions. Since the bruschetta had all the oil and spices, I didn't add any other than S&P on the breasts when I put them in the crock pot. Covered chicken with thinly sliced onion, added bruschetta, the can of diced tomatoes and 1/2 cup of the balsamic vinegar. Crockpot on high for 2 hours, low for 1 1/2 hr and the meat was just starting to fall apart. I really liked the taste but think it might be a touch too much balsamic unless you love balsamic (that's why I gave it just 4 stars). The bruschetta wound up being perfect for it taste wise, but it's a lot of oil. I think I might strain some of the oil out if I use it next time. Although, next time I will follow the recipe as written and see if my results are any different. But, I liked it!

I slow cooked this on the stovetop, and added carrots and mushrooms. Served it over rice and peas. Delicious!

Made this for my mom and 8 yr old niece. It was such a big hit with my niece she's been talking about it to her mom at home! I'm making it again when the family comes to visit. It was super easy and yummy. The only changes made is eliminating the onions and used minced garlic instead of cloves.

Made this for the first time today, so I followed the recipe. The sauce was taste, but the chicken was way over cooked. After 3.5 hours on high the instant read thermometer showed 200+ degrees. The onions (sliced as suggested) virtually disappeared. Next time I'll cook on low and check the temp at 3 hours. I'll slice the onions a bit thicker and I'll used diced tomatoes. The flavor of the sauce makes it worth experimenting some more.

Chicken was dry and bland.

I made this according to the magazine directions: two hours on low was not enough to cook down the onions (and carrots that I added to the bottom of the pot). The flavors are amazing (and smell delicious, too) so I will make this again but will cook the "sauce" on high for four hours and then turn it down to low and add the chicken breasts for two more hours (or until cooked through.) I do agree that having the chicken meat in the cooker for the full time would cook them too much. Great served over rigatoni!

Convenient and easy. While it cooked in the crock pot, I used the time to prep for the next day's meal. I made this according to the recipe and it was well-received, even by my eight year old. But a little sauce goes a long way-- it's very tangy! If you don't particularly like the taste of vinegar, sub some of the vinegar for chicken broth to cut the acidity.

A really good and easy recipe. This is definitely a keeper, especially if your like me and have all of the ingredients as kitchen staples

It was OK Couldn't tell flavor wise that I added balsamic vinegar. I think it would have been just as good with jared spaghetti sauce

The vinegar and the tomatoes did not work together for me.

Cooked frozen chicken breasts on low for 6 1/2 hours and turned out great! Served over rice. Both my husband and I loved it and will make again!! Yum!!!

Easy and delicious. It cooked in my crockpot in 3 hours not 4 so either do it on low or watch the cook time. We served it over rice but couscous or pasta would be tasty too.

I agree with Laura, I wasn't a huge fan. Viv

I changed the cooking method, I placed all ingredients, didn't change any, into a baking dish, covered and cooked in a 375 oven for about an hour until chicken was cooked. Turned out just great, served over rice with another side steamed cauliflower, very tasty.

Husband did not care for it

I found this to be pretty bland.

very tasty

This was even a hit with the kid who "doesn't like tomatoes." I subbed fire roasted diced tomatoes for the normal ones. I will DEFINITELY be making this again.

very easy to make, but I don't know if i'd be interested in making this dish again, certainly not soon.

I was very pleased with how this turned out. Kids willing to eat it, that is big part of how I judge recipes these days lol. Will make again.

We made this in the slow cooker, and the chicken was overcooked and dry. Not very good. But then I shredded the chicken added the sauce to the pasta, put it in a baking dish with a bit of cheese on it and my family LOVED it. So shred the chicken if it's dry and try my baking idea...then it was so good my family said it was a keeper.

Great flavor and the slow cooker made the chicken to perfection. Instead of using the spices listed, I made this with curry, tumeric and cumin changing the plain balsamic to a coconut balsamic and serving with Saffron Jasmine rice. A great meditarrean flare! Will definitely try again with other spices.

This came out really good, more tomatoey than I expected. I served it over brown rice but will definitely do it with pasta next time. Great, rich flavor with the balsamic.

I found it very bland.

Very easy and delicious! Loved by all and will make again!

Very good, and so easy.I used 1 28 oz tin of organic fire roasted chopped tomatoes. My son and husband liked it.

Simple recipe and very tasty. Serve on Farfalle pasta