Crock Pot Shredded Balsamic Chicken with Herb Cabbage Pasta
Let your crock pot do the heavy lifting with this irresistible Crock Pot Shredded Balsamic Chicken with Herb Cabbage Pasta! Tender, slow-cooked chicken breasts are infused with a tangy-sweet balsamic glaze made from balsamic vinegar, honey, Dijon mustard, and aromatic herbs like thyme and basil. Paired with a unique twist on pasta, this dish features a savory cabbage and spaghetti medley sautéed in olive oil and butter and seasoned with parsley, oregano, and a touch of salt and pepper. Perfectly balanced in flavor and texture, this easy-to-make recipe is a comforting meal that’s both hearty and wholesome. Perfect for busy weeknights or a weekend treat, this delicious dish brings the perfect blend of slow-cooked goodness and vibrant, herbaceous pasta to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 4 cups cabbage, shredded
- 12 ounces spaghetti
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Place the chicken breasts into the crock pot and season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, whisk together balsamic vinegar, honey, dijon mustard, minced garlic, thyme, and basil.
Pour the balsamic mixture over the chicken. Cover the crock pot and cook on LOW for 5 hours or until the chicken is fork-tender and easily shred-able.
When the chicken is done, use two forks to shred it directly in the crock pot. Stir it well to coat in the balsamic sauce.
While the chicken is cooking, prepare the cabbage pasta. First, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Drain the spaghetti and set it aside.
In a large skillet, heat olive oil and butter over medium heat. Add the shredded cabbage and sauté for 5-7 minutes until tender and slightly golden.
Add the cooked spaghetti to the skillet with the cabbage. Sprinkle in parsley, oregano, 1/2 teaspoon of salt, and the remaining black pepper. Toss everything together to combine.
To serve, place a bed of herb cabbage pasta on a plate and top it with the shredded balsamic chicken. Drizzle some of the balsamic sauce from the crock pot over the dish for extra flavor.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 20.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
