Okay, so you know those weeknights when you’re staring into the fridge, totally blanking on what to make? I’ve *been* there. That’s when this Crockpot Balsamic Chicken With Mushrooms recipe became my absolute savior. Seriously, it’s the perfect combo of flavorful and ridiculously easy. Just toss a few things in the slow cooker, and BAM! Dinner is served.
I actually stumbled upon this recipe when I was trying to use up some balsamic vinegar. I threw some chicken thighs in with it, added a few mushrooms ’cause, why not?, and let the magic happen. The family devoured it! Now, it’s a regular in our rotation. Trust me, you’re gonna love how simple and delicious this is!
Why You’ll Love This Crockpot Balsamic Chicken With Mushrooms
Reasons to Make Crockpot Balsamic Chicken With Mushrooms
Okay, so let’s break down why this Crockpot Balsamic Chicken with Mushrooms is about to become your new best friend. First off, the cleanup is a total breeze. I mean, who wants to spend hours scrubbing pots and pans after a long day? Not me! Since it’s mostly a slow cooker gig, you’re looking at minimal mess. Score!
And then there’s the sauce…oh, the sauce! That balsamic glaze is just bursting with flavor. It’s tangy, sweet, savory – the works! It makes even the pickiest eaters (I’m lookin’ at you, Timmy!) come back for seconds. Speaking of healthy, using chicken thighs is a great way to get your protein in. It’s a much healthier option than, say, ordering pizza (though I do love a good pizza night!).
Prep time? Forget about it! Seriously, it takes like, five minutes to throw everything together. Perfect for those “I don’t have time for this” kind of nights. Last but not least, it’s budget-friendly. Chicken thighs are usually pretty cheap, and you probably already have most of the other ingredients in your pantry. So, yeah, winning!
Ingredients for Crockpot Balsamic Chicken With Mushrooms
Alright, let’s gather our goodies for this amazing Crockpot Balsamic Chicken! You’ll need: 4 Tbsp of balsamic vinegar (the good stuff!), 1.5 Tbsp of soy sauce, and 1 Tbsp of brown sugar – that’s what gives it that *mmm* factor. Grab 2 cloves of garlic, minced, and 1/4 tsp of dried thyme. For the chicken, we’re using 4 boneless, skinless thighs (about 1.25 lbs total). Don’t forget a pinch of salt and pepper, 1 Tbsp of olive oil, 8 oz of sliced mushrooms, and 2 Tbsp of butter. Easy peasy!
How to Make Crockpot Balsamic Chicken With Mushrooms: Step-by-Step
Preparing the Crockpot Balsamic Chicken With Mushrooms Sauce
First things first, let’s whip up that amazing balsamic sauce! Grab a small bowl, and just whisk together 4 Tbsp of balsamic vinegar, 1.5 Tbsp of soy sauce, 1 Tbsp of brown sugar, 2 cloves of minced garlic, and 1/4 tsp of dried thyme. Give it a good stir until everything’s all happy together. Set it aside for now – we’ll need it later!
Searing the Chicken for Crockpot Balsamic Chicken With Mushrooms
Now, let’s get that chicken ready! Sprinkle a pinch of salt and pepper on both sides of those 4 boneless, skinless chicken thighs. Heat up a skillet over medium heat and add 1 Tbsp of olive oil. Once it’s shimmering, carefully place the chicken thighs in the skillet. Sear them for about 8 minutes on the first side, then flip and cook for another 5 minutes. You want them nice and browned – that’s where the flavor *really* comes from! Don’t worry about cooking them all the way through just yet; we’re just building flavor here. Remove the chicken to a clean plate and cover it to keep it warm.
Cooking Mushrooms for Crockpot Balsamic Chicken With Mushrooms
Time for the mushrooms! Clean and slice up 8 oz of your favorite mushrooms. After you’ve moved the chicken, toss those sliced mushrooms into the same skillet. Sauté them until they’re tender and browned – usually around 5-7 minutes. They’ll release some liquid, but that’s totally fine; it’ll just add to the sauce later.
Combining and Simmering Crockpot Balsamic Chicken With Mushrooms
Okay, almost there! Turn the heat down to medium-low. Pour that balsamic sauce we made earlier into the skillet and stir it all around, scraping up any of those browned bits from the bottom – that’s flavor gold, right there! Let the sauce simmer for about 5 minutes, stirring every so often, until it’s reduced by about half and has thickened up a bit. Add 2 Tbsp of butter to the skillet and stir until it’s melted into the sauce. Finally, add the chicken back to the skillet, turning it to coat it in that gorgeous sauce. Let it simmer for a few more minutes, just to rewarm the chicken. And…voila! Serve it hot and drizzle that amazing pan sauce over the chicken and mushrooms. Yum!
Tips for the Best Crockpot Balsamic Chicken With Mushrooms
Wanna take this Crockpot Balsamic Chicken with Mushrooms to the next level? Here’s the lowdown. When you’re searing the chicken, make sure you don’t overcrowd the pan. Trust me, it’s worth doing it in batches to get that nice, even browning. Also, don’t be afraid to play around with the seasonings! If you like it a little sweeter, add a touch more brown sugar. And splurge on some good quality balsamic vinegar – it really makes a difference. You’ll thank me later!
Variations for Your Crockpot Balsamic Chicken With Mushrooms
Okay, so you’ve made the basic Crockpot Balsamic Chicken with Mushrooms – now let’s get a little crazy! How about swapping out the thyme for some rosemary or oregano? Both would be amazing! For a little kick, toss in a pinch of red pepper flakes. And don’t even get me started on veggies! Sliced onions or bell peppers would be delicious cooked right along with the mushrooms. Seriously, the possibilities are endless!
Serving Suggestions for Crockpot Balsamic Chicken With Mushrooms
Okay, so you’ve got this amazing Crockpot Balsamic Chicken with Mushrooms… now what? Well, let me tell ya, it goes with just about *anything*. My go-to is fluffy rice – it soaks up all that delicious sauce! Pasta is another winner, especially if you toss it in some of the pan drippings. Feeling fancy? Mashed potatoes are always a hit. Or, for something lighter, try some roasted vegetables or a simple salad. Seriously, you can’t go wrong!
Frequently Asked Questions About Crockpot Balsamic Chicken With Mushrooms
Got questions? I’ve got answers! Let’s tackle some common queries about this amazing Crockpot Balsamic Chicken with Mushrooms.
First up: “Can I use chicken breasts instead of thighs?” Sure thing! Just keep in mind that chicken breasts tend to dry out a bit more, so you might want to reduce the cooking time slightly. And maybe add a splash of chicken broth to keep things moist. Trust me, though, thighs are where it’s at for flavor!
Next: “How long does this last in the fridge?” This Crockpot Balsamic Chicken with Mushrooms will keep in the fridge for about 3-4 days. Just make sure you store it in an airtight container.
And finally: “Can I freeze this?” Yep! Let it cool completely, then pop it into a freezer-safe container. It’ll be good for up to 2-3 months. When you’re ready to eat, just thaw it out in the fridge overnight and reheat it on the stovetop or in the microwave.
Nutritional Information Disclaimer
Okay, quick note: the nutrition info here is just an estimate. It can vary based on the exact ingredients and brands you use, so don’t take it as gospel!
Enjoy Your Crockpot Balsamic Chicken With Mushrooms!
Alright, that’s it! I really hope you give this Crockpot Balsamic Chicken With Mushrooms a try. If you do, please leave a comment and let me know what you think! And don’t forget to rate the recipe and share it with your friends. Thanks for cooking with me!
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Devastatingly Delicious Crockpot Balsamic Chicken With Mushrooms
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker/Skillet
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
Crockpot Balsamic Chicken With Mushrooms is a flavorful dish. Chicken thighs are simmered in a balsamic sauce with mushrooms.
Ingredients
- 4 Tbsp balsamic vinegar
- 1.5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 4 boneless, skinless chicken thighs (about 1.25 lbs. total)
- 1 pinch salt and pepper
- 1 Tbsp olive oil
- 8 oz. mushrooms
- 2 Tbsp butter
Instructions
- Prepare the balsamic sauce. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set aside.
- Season the chicken thighs with salt and pepper on each side.
- Heat a skillet over medium. Add the olive oil. Add the chicken thighs to the skillet and cook until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.
- Clean and slice the mushrooms. After removing the chicken from the skillet, add the mushrooms and sauté until tender and browned (5-7 minutes).
- Turn the heat down to medium-low. Add the balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.
- Add the butter to the skillet and stir until melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.
Notes
- Serve hot with your favorite sides.
- Adjust seasonings to your taste.
Nutrition
- Serving Size: 1 Serving
- Calories: 322.4kcal
- Sugar: 5g
- Sodium: 700.83mg
- Fat: 20.35g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8.28g
- Fiber: 0.63g
- Protein: 28.6g
- Cholesterol: 150mg
