Slow-Cooker Balsamic Chicken with Brussels Sprouts and Potatoes Recipe

Introduction

This Slow-Cooker Balsamic Chicken is an effortless, flavorful dinner that combines tender chicken with roasted Brussels sprouts and baby potatoes. The tangy balsamic marinade infuses the dish with a perfect balance of sweet and savory, making it a comforting meal for any night.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups baby red potatoes, halved or quartered if large
• 4 boneless skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1/4 cup packed brown sugar
• 2 tablespoons grainy Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• Freshly chopped parsley, for garnish

Instructions

1. Step 1: In a large slow cooker, arrange the Brussels sprouts and potatoes in an even layer. Place the chicken breasts on top of the vegetables.
2. Step 2: In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, Dijon mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with kosher salt and freshly ground black pepper to taste.
3. Step 3: Pour the marinade evenly over the chicken and vegetables. Scatter the minced garlic all over the top.
4. Step 4: Cover the slow cooker and cook on high for 4 1/2 to 5 hours, or until the chicken is fall-apart tender.
5. Step 5: Garnish with freshly chopped parsley and serve the chicken and vegetables with the flavorful cooking juices.

Tips & Variations

• For extra depth, add a splash of soy sauce to the marinade for a savory twist.
• Feel free to swap Brussels sprouts with green beans or asparagus based on your preference.
• If you prefer a spicier dish, increase the crushed red pepper flakes slightly.
• Leftover chicken can be shredded and used in salads or sandwiches the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of chicken broth if the dish seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly and ensure the chicken reaches an internal temperature of 165°F to stay safe.

Is it necessary to use the slow cooker on high heat?

Cooking on high for 4 1/2 to 5 hours is recommended for tender results. Alternatively, you can cook on low for 7 to 8 hours if you prefer a slower cook with the same delicious flavor.

Slow-Cooker Balsamic Chicken with Brussels Sprouts and Potatoes Recipe

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★★★★★

4.5 from 68 reviews

This Slow-Cooker Balsamic Chicken recipe features tender chicken breasts cooked to perfection with Brussels sprouts and baby red potatoes in a flavorful balsamic vinegar marinade. The slow cooking process allows the chicken to absorb the savory and slightly sweet flavors of balsamic vinegar, brown sugar, and Dijon mustard, enhanced with aromatic herbs. This comforting, hands-off meal is perfect for an easy weeknight dinner or a cozy weekend dish.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups baby red potatoes, halved or quartered if large

Chicken

• 4 boneless skinless chicken breasts

Marinade

• 1/4 cup balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1/4 cup packed brown sugar
• 2 tablespoons grainy Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 cloves garlic, minced

Garnish

• Freshly chopped parsley

Instructions

1. Prepare the slow cooker: Place the trimmed and halved Brussels sprouts and halved or quartered baby red potatoes in an even layer at the bottom of a large slow cooker. Arrange the boneless skinless chicken breasts on top of the vegetables.
2. Make the marinade: In a small bowl, whisk together balsamic vinegar, low-sodium chicken broth, brown sugar, grainy Dijon mustard, dried thyme, dried rosemary, dried oregano, and crushed red pepper flakes. Season the mixture generously with kosher salt and freshly ground black pepper to enhance the flavors.
3. Combine ingredients in the slow cooker: Pour the prepared marinade evenly over the chicken and vegetables. Scatter the minced garlic all over the top to infuse aromatic flavors.
4. Cook the chicken: Cover the slow cooker with its lid and cook on the high setting for 4 1/2 to 5 hours, or until the chicken is fall-apart tender and the vegetables are cooked through.
5. Serve: Garnish the cooked chicken and vegetables with freshly chopped parsley for a fresh touch. Serve warm with the flavorful cooking juices spooned over each serving.

Notes

• You can substitute baby red potatoes with Yukon gold or fingerling potatoes if preferred.
• Adjust the crushed red pepper flakes to your spice tolerance; omit for a milder dish.
• For a thicker sauce, remove the chicken and vegetables after cooking and simmer the juices on the stove to reduce.
• Make sure not to lift the slow cooker lid during cooking to maintain temperature and cooking time.
• Chicken thighs can be used instead of breasts; adjust cooking time as needed.
• For a gluten-free version, verify that the Dijon mustard is gluten-free.

Keywords: slow cooker chicken, balsamic chicken, slow cooked chicken breasts, easy chicken dinner, balsamic vinegar recipe, chicken with Brussels sprouts, slow cooker meal, one pot dinner