French Chicken with Balsamic Vinegar Crock Pot
Elevate your weeknight dinner routine with this French Chicken with Balsamic Vinegar made effortlessly in a crock pot. Tender, seared chicken thighs are slow-cooked to perfection in a rich, tangy balsamic sauce infused with the comforting aromas of garlic, onion, thyme, and rosemary. This one-pot meal combines the ease of slow cooking with the elegance of French-inspired flavors, making it perfect for both busy days and special occasions. Finished with a velvety, thickened sauce and a sprinkle of fresh parsley, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or a crisp green salad. Simple to prepare yet utterly sophisticated, this recipe will have your kitchen smelling divine and your taste buds delighted.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 3 cloves Garlic cloves, minced
- 0.5 cup Balsamic vinegar
- 0.5 cup Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot skillet for 2-3 minutes per side until golden brown. Do not cook through. Remove from skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until softened and aromatic.
Transfer the seared chicken thighs and onion-garlic mixture to the crock pot.
In a small bowl, whisk together the balsamic vinegar, chicken broth, dried thyme, dried rosemary, and a pinch of salt and pepper. Pour the mixture over the chicken in the crock pot.
Add the bay leaf to the crock pot.
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and cooked through.
Once done, remove the chicken and bay leaf from the crock pot. Set chicken aside and discard the bay leaf.
In a small bowl, mix the cornstarch with water to create a slurry.
Pour the cornstarch slurry into the sauce in the crock pot and stir well. Allow it to thicken for about 5-10 minutes on high heat.
Serve the chicken with the thickened balsamic sauce drizzled over the top. Garnish with freshly chopped parsley if desired.
Pair with your choice of side dishes, such as mashed potatoes, rice, or a crisp green salad.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 549 mg | 12% | |
*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.
