Crockpot Balsamic Chicken with Mushrooms

Crockpot Balsamic Chicken with Mushrooms

A comforting and flavorful slow-cooked meal featuring chicken, balsamic vinegar, and mushrooms, perfect for weeknights or meal prep.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1 1/2-2 lbs) Ensure you're using fresh chicken for the best flavor and texture.
1 cup balsamic vinegar Look for high-quality balsamic vinegar for the best flavor.
1 cup chicken broth You can use low-sodium chicken broth if you prefer.
2 cups sliced mushrooms Cremini or button mushrooms work well.
1 teaspoon garlic powder Fresh minced garlic works well too (1-2 cloves).
1 teaspoon dried oregano You can use fresh oregano if you have it on hand, just double the amount.
Salt and pepper to taste Always season your chicken for balanced flavor.

Method

Preparation

Start by placing the chicken breasts in a single layer in your crockpot. Make sure the pieces aren’t stacked to ensure even cooking.
In a medium bowl, whisk together the balsamic vinegar, chicken broth, garlic powder, oregano, and a pinch of salt and pepper.
Once mixed, pour the marinade evenly over the chicken.
Scatter the sliced mushrooms over the chicken.

Cooking

Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
If you prefer a thicker sauce, remove 1/4 cup of the cooking liquid into a small bowl, whisk in 1 teaspoon of cornstarch, then stir this back into the crockpot. Cook uncovered on HIGH for an additional 10-15 minutes.
Serve warm with your choice of sides.

Notes

For the best flavor, marinate the chicken in the balsamic mixture for an hour before cooking if you have time. Leftovers should be stored in an airtight container in the refrigerator and can last up to 3 days. If freezing, keep in the freezer for up to 3 months.