Description
This Crockpot Brown Sugar Balsamic Chicken recipe offers tender, flavorful chicken breasts slow-cooked to perfection with a sweet and tangy sauce made from brown sugar, balsamic vinegar, and soy sauce. It’s an easy, hands-off meal perfect for serving on buns as a sandwich or over a bed of white rice for a comforting dinner.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lb boneless skinless chicken breast
- Salt and pepper to taste
- 1/2 tsp allspice
- 1/2 tsp garlic powder
- 1 tsp onion powder
Cooking Liquids and Sauce
- 1/4 cup water (or chicken broth)
- 1/4 cup brown sugar
- 1/8 cup balsamic vinegar
- 1/8 cup soy sauce
- 1 tbsp corn starch (to thicken sauce after cooking)
Instructions
- Season Chicken: Remove chicken from packaging. Season both sides well with salt and pepper. In a small bowl, mix allspice, garlic powder, and onion powder then season both sides of the chicken evenly with this seasoning mix.
- Prepare Crockpot: Pour water or chicken broth into the crockpot and place the seasoned chicken breasts inside.
- Make Sauce and Combine: In a small bowl, combine brown sugar, balsamic vinegar, and soy sauce. Pour this sauce over the chicken breasts in the crockpot, ensuring they are evenly covered.
- Cook Chicken: Cover and cook on the crockpot’s high setting for 4 hours, until the chicken is fully cooked and tender.
- Shred and Thicken Sauce: Once done, shred the chicken with two forks directly in the crockpot. To thicken the sauce further, mix 1 tablespoon of corn starch with a small amount of cold water to make a slurry, then stir it into the crockpot mixture and cook for an additional 10–15 minutes until sauce thickens.
- Serve: Serve the shredded chicken on buns for sandwiches or over white rice for a hearty meal.
Notes
- Substitute water with chicken broth for richer flavor.
- Adjust the amount of brown sugar to control sweetness to your preference.
- Ensure to dissolve corn starch in cold water before adding to prevent clumps.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use gluten-free soy sauce if you need to make this recipe gluten-free.
