Save on Pinterest

Tomato Balsamic Chicken

Total Time

Prep: 25 min. Cook: 6 hours

Makes

6 servings

I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. —Anne Colvin, Chicago, Illinois
Tomato Balsamic Chicken Recipe photo by Taste of Home

Ingredients

  • 2 medium carrots, chopped
  • 1/2 cup thinly sliced shallots
  • 2 pounds bone-in chicken thighs, skin removed
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked orzo

Directions

  1. Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
  2. Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
  3. Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

3/4 cup chicken mixture: 235 calories, 11g fat (3g saturated fat), 77mg cholesterol, 433mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • pajamaangel
    Sep 3, 2019

    No comment left

  • deckerroad
    Mar 25, 2018

    I made this yesterday and my husband and I both liked it. I used boneless chicken breast instead of thighs since that's what I had, and yellow onion instead of shallots. The only thing I would do differently is either cut back on the liquid or thicken it some before serving. The chicken was very moist and we liked the light balsamic flavor. Definitely a keeper!

  • Jeff
    Mar 4, 2018

    No comment left

  • JCV4
    Feb 10, 2018

    I thought this was a good recipe, but I would have liked more balsamic flavor. I'll add more next time.

  • nbagnall
    Dec 16, 2016

    Found this to be bland, had to add add'l spice and even some "hot salt". The chicken was moist and easy to shred, but that's as good as I can go here.