Tomato Balsamic Chicken

Total Time

Prep: 25 min. Cook: 6 hours


6 servings

Updated: Mar. 10, 2022
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


  • 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


  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.

Can you freeze Tomato Balsamic Chicken?

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.