Crock-Pot Honey Balsamic Chicken and Carrots

Flavorful honey balsamic chicken and carrots reach tender perfection in the crock-pot.

This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.

Balsamic vinegar, honey and chili oil bring huge flavors to simple chicken breasts and baby carrots.

The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots. Right now I’m in love with roasted chili oil, so that’s what I used for this sauce, but you can use any kind of chili oil, or substitute plain red pepper flakes. If you’re not into red peppers, black pepper would also taste great in this dish.

I like to use chicken tenders for this recipe, but chicken breast filets work just as well. If the chicken is frozen, it’s best to thaw before using so you can discard any extra water. After thawing and draining the chicken, place it in the crock-pot on one side, with a pound of baby carrots on the other side. Drizzle on a little bit olive oil and melted butter to add richness and bring all the flavors together.

After drizzling the chicken and carrots with olive oil and melted butter, sprinkle with a little bit of salt. I like to use garlic salt. After that, pour on the honey-balsamic mixture.

Here’s what everything looks like as it’s ready to bubble away in the crock-pot. At this point it doesn’t look too appetizing, but it smells amazing as it cooks. The workers remodeling my kitchen kept asking me what smelled so good!

Chicken tenders and baby carrots are ready to cook in the crock-pot with honey-balsamic sauce.

Cook on high for about 3 hours, or on low for 6 hours. The last hour or so, remove the crock-pot lid to evaporate excess water and concentrate the sauce. By the end of the cooking time, the chicken will be browned on the edges, and the honey-balsamic sauce will develop a beautiful caramelized flavor.

Honey balsamic chicken and carrots reach tender perfection in the slow cooker.

I like to serve the chicken and carrots with garlic mashed potatoes. You could serve it with polenta for a more Italian vibe, or try noodles, rice or couscous. This recipe could easily become one of your go-to dishes when life gets hectic. It’s been a huge hit with my family this crazy summer!

Crock-Pot Honey Balsamic Chicken and Carrots

Crock-Pot Honey Balsamic Chicken and Carrots


  • 12 chicken tenders or 4 chicken breast halves
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon hot chili oil, or substitute 1/2 teaspoon red pepper flakes
  • 1 pound baby carrots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted butter
  • 3/4 teaspoon garlic salt, or substitute kosher salt
  • 2 tablespoons finely chopped parsley


  1. Thaw the chicken, if frozen. Trim fat and tendons, and discard excess water.
  2. Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
  3. Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
  4. Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
  5. Cook in the crock-pot on high for about 3 hours or on low for about 6 hours. During the last hour of cooking, turn the heat up to high and remove the lid to allow excess water to evaporate.
  6. Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.
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Chicken breasts and carrots get a flavor boost from balsamic vinegar, honey, garlic and chile oil for this simple, tasty crock-pot honey balsamic chicken.


  1. Leave a Reply

    August 3, 2016

    This looks amazing! I will definitely be adding this to my meal plans next week! Thanks!

  2. Leave a Reply

    My Shopping Diet
    August 3, 2016

    This is so easy and great! I was just looking for something like that and here you are! Thanks for this great idea!


  3. Leave a Reply

    August 3, 2016

    That looks & sounds delicious! I am always looking for new ways to cook chicken! Can’t wait to try it!

    • Leave a Reply

      Marsha Maxwell
      August 3, 2016

      Thanks, Renee. I was a little skeptical to try this combination because sometimes balsamic vinegar is a little harsh. But this sauce is not harsh, and it’s not too sweet.

  4. Leave a Reply

    August 4, 2016

    OMG, I am so making this next week. It looks so easy and yummy! And I love crockpot dishes. Thank you for sharing! PS – I’ve never used chili oil. Does it add more heat than red pepper flakes? And can you find it at a regular grocery store?

    • Leave a Reply

      Marsha Maxwell
      August 4, 2016

      IMO it’s less hot than red pepper flakes. You can definitely get it at a regular grocery store, usually near the Asian ingredients. The reason I like the Chili Beak brand is that it has a roasted chili flavor, but honestly red pepper flakes work great if you already have them in your pantry.

      • Leave a Reply

        August 4, 2016

        Awesome, thanks! I always have red pepper flakes. Can’t wait to make this or my family!

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