Slow Cooker Balsamic Chicken Thighs

from ButterYum
makes 8 servings


  • 1 teaspoon dried granulated garlic
  • 1 teaspoon dried basil
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried minced onion
  • 4 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar (good quality)
  • 8 bone-in, skin-on chicken thighs
  • sprinkle of fresh chopped parsley
  • Optional:  honey to taste


  1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.
  2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.
  3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.
  4. Cover and cook on low for 8 hours, or high for 4 hours.
  5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.
  6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.  
  7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until the sweetness level you like.   
  8. Pour glaze over chicken and sprinkle with fresh parsley.


  • Recipe can be halved using a 2 or 3-quart slow cooker.  
  • Boneless, skinless chicken thighs may be substituted.

adapted from  Sugar Free Mom