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Easy Slow Cooker Balsamic Chicken Thighs with Roasted Tomatoes

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Tender, fall-apart chicken thighs slow-cooked in a rich balsamic-honey sauce with sweet roasted cherry tomatoes. A simple, budget-friendly meal that tastes like you fussed all day.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil (for tomatoes)
  • 1/4 teaspoon salt (for tomatoes)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (for finishing)
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of red pepper flakes (if using). Spread in a single layer on the baking sheet. Roast for 20-25 minutes until wrinkled and caramelized.
  3. In a small bowl, whisk together 1/3 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
  4. Heat a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels. Place them skin-side down in the hot skillet and cook without moving for 4-5 minutes until golden brown. Flip and cook for another 2 minutes.
  5. Transfer the chicken to the slow cooker, skin-side up. Pour the balsamic marinade over the top.
  6. Spoon the roasted tomatoes over and around the chicken. Do not stir.
  7. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and pulls apart easily.
  8. Carefully transfer the chicken and tomatoes to a serving platter. Skim excess fat from the liquid in the slow cooker. Stir in 1 tablespoon fresh balsamic vinegar, 1 tablespoon butter (if using), and fresh basil. Taste and adjust salt and pepper.
  9. Serve immediately, spooning the sauce over the chicken and tomatoes.

Notes

For a dairy-free version, skip the butter at the end. If using boneless skinless chicken breasts, reduce cooking time to 4 hours on low. The sauce can be thickened with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.

Nutrition

Keywords: slow cooker, balsamic chicken, chicken thighs, roasted tomatoes, easy dinner, comfort food

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