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rosemary balsamic chicken in a wide horizontal frame on a plate, sliced chicken in a dark glossy sauce with sprigs of fresh rosemary, roasted potatoes alongside, warm rustic light, shallow depth of field, landscape orientation

Rosemary Balsamic Chicken

Balsamic chicken with rosemary and garlic chicken cooked in a balsamic sauce with fresh rosemary and garlic.
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Prep Time 8 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.33 cup balsamic vinegar
  • 0.5 cup chicken broth
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tsp honey

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Whisk together the balsamic, broth, olive oil, garlic, rosemary, and honey, then pour over the chicken.
  3. Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Slice the chicken and spoon the rosemary balsamic sauce over the top.
  5. Garnish with extra rosemary and serve with roasted potatoes.

Notes

Simmer the leftover sauce on the stove to reduce it into a richer glaze.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.