Indulge in the delightful flavors of Slow Cooker Honey Balsamic Chicken, a mouthwatering dish that marries the tenderness of boneless, skinless chicken thighs with the natural sweetness of honey and the tangy richness of balsamic vinegar. This slow cooker recipe offers a convenient and easy way to create a delicious and wholesome meal that will leave your taste buds tingling with joy. With a medley of fresh vegetables like baby carrots and green beans, complemented by the aromatic blend of garlic and rosemary, this dish promises to be a crowd-pleaser and a go-to favorite for any occasion.
The magic of this recipe lies in the tenderizing slow cooking process that allows the chicken thighs to soak up all the delightful flavors of the balsamic vinegar and honey mixture, resulting in a succulent and delectable protein. The sweetness of the honey beautifully balances the acidity of the vinegar, while the garlic and rosemary infuse the dish with a subtle hint of savory goodness. As the chicken cooks to perfection, it nestles among the baby carrots and green beans, creating a colorful and wholesome medley that's as visually appealing as it is delicious. Whether you're planning a family dinner or a special gathering with friends, this Slow Cooker Honey Balsamic Chicken is sure to impress, offering a delightful blend of flavors that will keep everyone coming back for seconds.
Advertisement
Slow Cooker Honey Balsamic Chicken
Ingredients:
8 boneless, skinless chicken thighs
1 medium white onion, thinly sliced
1 pound baby carrots, with stems removed
1 pound green beans, trimmed and cut
½ cup (120 ml) balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
4 cloves garlic, finely minced
1 teaspoon garlic powder
1/4 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
Freshly chopped parsley, for decoration
1 medium white onion, thinly sliced
1 pound baby carrots, with stems removed
1 pound green beans, trimmed and cut
½ cup (120 ml) balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
4 cloves garlic, finely minced
1 teaspoon garlic powder
1/4 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
Freshly chopped parsley, for decoration
Directions:
1. In a 6-quart slow cooker, spread the olive oil across the bottom, then add the finely chopped garlic. Place the baby carrots in the cooker, and then arrange the chicken thighs on top of the carrots.
2. Whisk together the balsamic vinegar, honey, garlic powder, dried rosemary, salt, and pepper. Pour this mixture over the chicken and carrots in the slow cooker.
Advertisement
3. Lay the thinly sliced onion on top of the chicken.
4. Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours. Add the green beans during the last 30 minutes of cooking.
When serving, use the freshly chopped parsley as a decorative garnish.