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Tender Slow Cooker Honey Balsamic Chicken Recipe with Root Vegetables Made Easy

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A comforting slow cooker recipe featuring tender chicken thighs cooked with honey, balsamic vinegar, and root vegetables for a cozy, flavorful meal.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup honey (85g)
  • 1/3 cup balsamic vinegar (80ml)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into chunks
  • 1 pound red potatoes, quartered (450g)
  • 1 medium yellow onion, sliced
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 cup chicken broth (120ml)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with about 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Optional: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown chicken thighs skin-side down for 3-4 minutes until golden and crispy, then flip and cook 2 more minutes. Transfer to a plate.
  3. Peel and chop carrots and parsnips, quarter potatoes, and slice onion into rings. Toss vegetables lightly with a pinch of salt and pepper.
  4. In a mixing bowl, whisk together honey, balsamic vinegar, minced garlic, chopped rosemary, and chicken broth until smooth.
  5. Place the seasoned root vegetables evenly in the bottom of the slow cooker. Lay the chicken thighs on top, skin side up if browned.
  6. Pour the honey balsamic mixture over the chicken and vegetables, coating evenly.
  7. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken reaches 165°F (74°C) and vegetables are tender. Avoid lifting the lid during cooking.
  8. In the last 15 minutes, remove the lid and baste the chicken with the glaze for a sticky, shiny finish. For a thicker sauce, transfer liquid to a saucepan and simmer for 5 minutes until reduced.
  9. Serve chicken and vegetables hot, spooning extra sauce over the top. Garnish with a fresh rosemary sprig if desired.

Notes

Browning the chicken is optional but adds flavor and crispy skin. Use a meat thermometer to ensure chicken reaches 165°F. Avoid lifting the slow cooker lid during cooking to maintain heat. Leftovers keep well refrigerated for 3-4 days and reheat with a splash of broth to maintain moisture.

Nutrition

Keywords: slow cooker chicken, honey balsamic chicken, root vegetables, easy dinner, comfort food, crockpot recipe

Find it online: https://avabake.com/tender-slow-cooker-honey-balsamic-chicken-recipe-with-root-vegetables-made-easy/