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Crockpot Balsamic Chicken & Roasted Veggies - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
  • Balsamic vinegar: 1/2 cup, good quality for best flavor
  • Chicken broth: 1/2 cup (low-sodium preferred)
  • Olive oil: 3 tablespoons, divided
  • Honey or maple syrup: 2 tablespoons
  • Dijon mustard: 1 tablespoon
  • Garlic: 4 cloves, minced
  • Dried herbs: 1 teaspoon dried rosemary and 1 teaspoon dried thyme (or 2 teaspoons Italian seasoning)
  • Onion: 1 medium yellow onion, thinly sliced
  • Salt and pepper: 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper, divided
  • Red pepper flakes: Pinch, optional
  • Veggies for roasting: 1 pound baby potatoes (halved), 3 cups broccoli florets, 2 large carrots (cut into sticks), 1 red bell pepper (sliced)
  • Fresh herbs for serving: Chopped parsley or basil, optional

Method
 

  1. Whisk the sauce: In a bowl, combine balsamic vinegar, chicken broth, 2 tablespoons olive oil, honey, Dijon, garlic, rosemary, thyme, 1 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes if using. Taste and adjust sweetness or tang to preference.
  2. Layer the crockpot: Add sliced onion to the bottom of the slow cooker. Place the chicken on top. Pour the balsamic mixture over the chicken, turning pieces to coat well.
  3. Cook the chicken: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is tender and reaches 165°F internally. Thighs stay juicier than breasts if you can choose.
  4. Prep the veggies: About 40 minutes before you plan to eat, heat the oven to 425°F. Toss potatoes, broccoli, carrots, and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large sheet pan.
  5. Roast: Roast for 25–35 minutes, stirring once halfway. Potatoes should be golden and fork-tender, and edges of broccoli lightly charred.
  6. Reduce the sauce (optional but great): When the chicken is done, transfer it to a plate and tent loosely with foil. Pour the cooking liquid into a small saucepan. Simmer over medium heat for 8–10 minutes until slightly thickened and glossy. If you want it even thicker, whisk 1 teaspoon cornstarch with 1 teaspoon water and stir it in. Cook 1–2 more minutes.
  7. Finish and serve: Shred the chicken into large chunks or leave whole. Spoon some reduced balsamic sauce over the top. Plate with roasted veggies and more sauce. Garnish with chopped parsley or basil.