Slow-Cooker Balsamic Chicken

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6 servings


  • 2½ pounds boneless skinless chicken thighs (about 12)
  • 1¼ cups balsamic vinaigrette dressing
  • 1 teaspoon chopped fresh garlic
  • ½ cup grape tomatoes, quartered
  • ¼ cup fresh basil leaves, coarsely chopped


Spray 3½- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker, layering if necessary. Top with 1/2 cup of the dressing, and sprinkle with garlic; refrigerate remaining dressing for later. Cover and cook on Low heat setting 4 to 4½ hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken to rimmed serving dish, and discard cooking liquid. To serve, drizzle remaining ¾ cup dressing over chicken; top with tomatoes and basil.


  • A side of fresh green beans or asparagus works well with this meal.
  • Balsamic vinaigrettes may vary, depending on the brand.