Make this easy Italian Chicken with Balsamic and Herbs in your slow cooker. It’s a little sweet, and a little tangy, and utterly delicious!
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This Italian Chicken with Balsamic and Herbs is the easiest dish you’ll make all week.
This is a one-step, one-pot dish. No sautéing or searing the chicken in a skillet first! Just put frozen boneless, skinless chicken thighs in your slow cooker, pour the marinade over it all, and let the pot work its magic while you do more important things than hang out in your kitchen. It’s a little sweet, and a little tart, and the flavour of the herbs shines through.
I served it with cauliflower rice and an Italian-inspired orange and avocado salad with parmesan crisps.
Adapt this recipe to the way you eat. No homemade broth? No problem. Use store-bought chicken broth. Don’t have coconut palm sugar? Substitute brown sugar. Avoiding corn? It’s not essential to thicken the sauce, so you could leave out this part of the recipe completely. I’ve tried using tapioca flour as a thickening agent, but in my experience it tends to make a sauce goopy, so I use a little cornstarch instead.
Choosing a Balsamic Vinegar
The flavour of this dish will change depending on the quality of the balsamic vinegar you use. Top quality traditional balsamic vinegar is produced in the Reggio-Emilia and Modena areas of Italy. Authentic balsamic vinegar, called Aceto Balsamico Tradizionale is made from the Trebbiano white grape, is often aged for 12 years or more in wooden casks, is smooth, thick, creamy, utterly heavenly and is as expensive as a very fine wine. It’s incredible as a finishing vinegar but it’s not necessary in this recipe!
Less expensive balsamic vinegars are readily available in supermarkets, but check the ingredients. If “grape must” is the first ingredient, that’s a good sign. It might be mixed with a red wine vinegar. These balsamic vinegars are fine for everyday cooking. I have found that the Kirkland Balsamic Vinegar available at Costco and from Amazon is affordable and just as delicious as some of the more expensive brands. Some other types you may find have added caramel, colour and thickener, and I avoid those.
We’ll be staying in Modena during our upcoming trip to Italy this spring and I’m planning to take a tour of one of these balsamic vinegar producers. In the meantime, I’m cooking and dreaming all things Italian! I hope you’ll make this easy Italian chicken dish and let me know if you like it as much as we do.
- 8-10 boneless, skinless chicken thighs (frozen)
- 1/2 cup balsamic vinegar
- 1/2 cup chicken broth
- 1/4 cup coconut palm sugar or brown sugar
- 3 cloves garlic, minced
- 1 tsp each dried oregano, basil, thyme,and rosemary
- 1/2 tsp dried chili flakes (optional)
- 1/2 tsp each sea salt and pepper
- 2 tbsp cornstarch (optional)
- Put frozen chicken thighs in bowl of slow cooker.
- Mix the remaining ingredients, except the cornstarch or tapioca flour, and pour over the chicken.
Cook on low for 4 hours or until meat thermometer inserted in chicken reads at least 165°F.
- Mix cornstarch with 1/4 cup of the cooking liquid until smooth. Add to the slow cooker, turn heat to HIGH, and cook for about 15 minutes or until sauce has thickened slightly.
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