This small-batch balsamic chicken is perfect for solo cooks or couples who want a cozy, flavorful dinner without a lot of effort.

The slow cooker does the work, simmering tender chicken in a tangy-sweet sauce with garlic, herbs, and mushrooms. It’s comforting, low-fuss, and feels like something you’d order at a nice bistro—without leaving home.

Serving Suggestions

Serve over mashed potatoes, rice, or even creamy polenta to catch every drop of the rich sauce. A side of roasted broccoli or a crisp green salad makes it a balanced meal.

Make-Ahead and Storage Tips

• Meal prep: Combine all ingredients (except the cornstarch slurry) in a zip-top bag and refrigerate overnight.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or on the stovetop.
• Freezer-friendly: You can also freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Crockpot Balsamic Chicken with Mushrooms for Two

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 1 to 1¼ lbs boneless, skinless chicken breasts or thighs

• 4 oz cremini or baby bella mushrooms, sliced

• ½ small onion, thinly sliced

• 1 –2 cloves garlic, minced

• 3 tbsp balsamic vinegar

• 2 tbsp chicken broth

• 1 tbsp soy sauce

• 1 ½ tsp honey

• ½ tsp dried oregano

• ¼ tsp dried thyme

• ¼ tsp salt

• Pinch black pepper

• 2 tsp olive oil

• 1 ½ tsp cornstarch + 1 tbsp water (optional, for thickening)

• Fresh parsley, for garnish

Directions

• Heat the olive oil in a skillet over medium heat. Sear the chicken on both sides until lightly browned, about 2 minutes per side (optional but recommended).
• Place the chicken in a small slow cooker (2- to 3-quart). Top with mushrooms, onion, and garlic.
• In a small bowl, whisk together the balsamic vinegar, broth, soy sauce, honey, oregano, thyme, salt, and pepper. Pour over the chicken and vegetables.
• Cover and cook on low for 4½–5 hours or high for 2½–3 hours, until chicken is tender.
• For a thicker sauce, stir in the cornstarch slurry during the last 30 minutes.
• Serve with mushrooms and sauce spooned over top. Garnish with fresh parsley.

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