Crock-Pot Honey Balsamic Chicken and Carrots
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.
Servings 4 people
Calories 300kcal
Equipment
- Pyrex Glass Mixing Bowl Set
- Aroma Housewares 20 Cup Cooked (10 cDigital Rice Cooker, Slow Cooker, Food Steamer - Black
- Measuring Cups and Magnetic Measuring Spoons Set
- Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
Ingredients
- 12 chicken tenders or 3 chicken breast halves about 2 pounds total
- 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
Instructions
- Use fully thawed chicken. Thaw frozen chicken in the refrigerator before slow cooking; do not thaw it on the counter. Trim fat and tendons, and drain excess liquid.
- Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
- Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
- Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
- Cook covered on high for about 3 hours or on low for about 6 hours, until the thickest part of the chicken reaches 165°F (74°C) on a food thermometer and the carrots are tender. Times vary by slow cooker and chicken thickness; check thin tenders earlier. Keep the lid on during cooking. Once cooked, transfer the chicken and carrots to a serving dish and keep warm. For a thicker sauce, pour the cooking liquid into a saucepan and simmer briefly to reduce, then spoon it over the chicken and carrots.
- Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.