{"id":2859,"date":"2016-10-10T07:00:44","date_gmt":"2016-10-10T07:00:44","guid":{"rendered":"http:\/\/betondinner.com\/?p=2859"},"modified":"2018-04-30T00:57:33","modified_gmt":"2018-04-30T00:57:33","slug":"balsamic-chicken-in-the-crockpot","status":"publish","type":"post","link":"https:\/\/betondinner.com\/balsamic-chicken-in-the-crockpot\/","title":{"rendered":"Balsamic Chicken in the Crockpot (or Instant Pot)."},"content":{"rendered":"

\"Balsamic<\/a><\/p>\n

**This post is brought to you by my sister, Laurie…with occasional interjections by me, so I can brag about my\u00a0Instant Pot.**<\/em><\/p>\n

Laurie:<\/em> I’ve made this balsamic chicken several times now and it’s not a fluke. We really like it! That’s basically all the reason I need to add it to our regular rotation. But there are so many other good reasons!<\/p>\n

It’s a crockpot meal!<\/p>\n

It’s easy!<\/p>\n

And it’s flexible, ingredient-wise!<\/p>\n

Confession: I’ve had the “right” ingredients exactly zero of the times I’ve made it. You can make it with chicken breasts OR thighs. You can use whatever combo of canned tomatoes are currently living in your pantry: all diced, half diced\/half sauce, substitute crushed tomatoes if you like (especially if your children don’t believe in tomato chunks). I’m sure you could use some jarred spaghetti sauce, too. You can change up the herbs, too. JP hates rosemary, so I substituted more of the other two. The flavors are more Greek than Italian – you can really taste the balsamic vinegar.<\/p>\n

Bet:<\/em> Laurie had told me this was good, and I finally made it – in my new Instant Pot<\/a><\/span>! The balsamic chicken\u00a0was super easy to adapt to pressure cooking. You can also use an Instant Pot as a normal slow cooker, but it’s a nice alternative\u00a0to be able to have a meal like this ready in about 35 minutes.<\/p>\n

<\/a><\/p>\n

Laurie:<\/em> I’ve served it over angel hair pasta or brown rice<\/a><\/span>. Other ideas would be to serve it over saut\u00e9ed zucchini “noodles,” quinoa, or a baked potato! We’ve also topped it with feta or parm, but I bet mozzarella would be fun, too.<\/p>\n

Bet:<\/em>\u00a0It makes great leftovers, too. Tender chicken + tangy sauce + any\/all of the carbs. So good!<\/p>\n

*This post contains an affiliate link, which helps support Bet On Dinner at no cost to you.*<\/em><\/p>\nPrint<\/a>

\n