Slow Cooker Brown Sugar Balsamic Chicken and Vegetables

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Slow Cooker Brown Sugar Balsamic Chicken and Vegetables is a fantastic meal with tender and juicy chicken with a delicious sweet and tangy balsamic sauce. This slow cooks to perfection with veggies making an awesome meal in one!

Let the slow cooker do all the work! We love slow cooker meals in our family, try this Slow Cooker Mississippi Pork Roast (To Die For), Slow Cooker General Tso’s Chicken, Slow Cooker Stuffed Bell Peppers or Slow Cooker Thai Peanut Chicken.

Slow Cooker Brown Sugar Balsamic Chicken and Veggies

Slow Cooker Brown Sugar Balsamic Chicken

I know slow cookers are pretty popular in the winter time but I use mine all throughout the year.

There is just something about the slow cooker that I absolutely love.

The meat and veggies just slow cooks all day to tender perfection.

I am also a huge lover of balsamic vinegar.

You will not believe how minimal the ingredients are in this slow cooker meal and how incredible the flavors are.

What you need to make brown sugar balsamic chicken

You don’t need a lot of ingredients when using balsamic vinegar and you just let it do its thing and add that tangy flavor that we all love.

Of course I do love using brown sugar with balsamic vinegar.

It is going to add just a bit of sweet making it sweet and tangy. It is incredible!

  • Olive oil: subtle hint of flavor while coating and blending the chicken and vegetables.
  • Garlic: added garlic flavoring.
  • Baby carrots: a classic vegetable in a slow cooker.
  • Red potatoes: love how red potatoes turn so tender in a slow cooker.
  • Boneless skinless chicken thighs: thick, rich and meaty chicken with all the flavor.
  • Brown sugar: a little sweetness for your chicken.
  • Balsamic vinegar: all the flavor cooked on top of the chicken and vegetables.
  • Green beans: fresh vegetable taste.
  • Parsley: garnish on top!


How to make slow cooker brown sugar balsamic chicken

So let’s break this meal down.

An easy dump it in a slow cooker meal with minimal ingredients and it has incredible flavor. This meal is a no brainer!

The chicken is melt in your mouth tender and the veggies cook to perfect tender perfection.

This meal will become one that you make again and again. I know that your family will love it just as much as we did!

  • Prepare your slow cooker: Pour olive oil and garlic in the bottom of your 5-6 quart slow cooker. Line the bottom with baby carrots and potatoes. Add the chicken thighs on top.
  • Whisk balsamic vinegar: In a small bowl whisk together the brown sugar and balsamic vinegar. Pour it on top of the chicken thighs and veggies.
  • Slow cook your meal: Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time. Garnish with fresh parsley. Enjoy!

Tips for making slow cooker brown sugar balsamic chicken

You can’t go wrong with this tried and true dinner recipe!

It is an all in one combination and a complete meal for a busy weekday.

This chicken tastes amazing no matter what type of chicken you use or what variations of vegetables.

This will become a family favorite and it is so simple to make.

Let the slow cooker do all the work!

  • You can substitute the chicken for chicken breasts or chicken drumsticks if you prefer.
  • The chicken is done cooking when there is no pink inside and the juices run clear. It is hard to tell in a slow cooker with a glaze. I like to use a meat thermometer. Once the thickest part of the chicken reaches 165 degrees Fahrenheit, that is a good indicator that your chicken is cooked through.
  • If you prefer larger potatoes just cut them into quarters or about 1 inch pieces.
  • Adding in honey to the glaze sauce does add a hint of sweetness but it can also over bake and scald the bottom of the slow cooker. It is best to do a small amount and leave your slow cooker on low and not high.
  • Running out of time, switch your setting to high and cook for 4 to 5 hours with the lid on.
  • Needing a quicker way of baking your chicken, add your ingredients to a greased or foiled baking sheet and bake at 425 degrees Fahrenheit for about 15 to 20 minutes or until your chicken is cooked through and your vegetables are tender.

Slow Cooker Brown Sugar Balsamic Chicken and Veggies 2

Slow cooker brown sugar balsamic variations

I am always a fan of meat and vegetables along with the classic chicken, carrots and potatoes. I do love a combination too!

Mixing up your vegetables is always a fun way to enjoy a regular meal but with a variety each week.

Kids love it too! They get to see what is new cooking in the slow cooker and get to enjoy more colors of vegetables on the dinner plate!

What is your favorite vegetable and meat combination?!

  • Potatoes: Try diced sweet potatoes or Yukon potatoes all diced into quarters or about 1 inch thick.
  • Vegetables: Use cauliflower, parsnips, broccoli, turnips, asparagus or Brussels sprouts.
  • Toppings: Always a fan of bacon, parmesan cheese or a drizzle of garlic butter for added flavor.

Slow Cooker Brown Sugar Balsamic Chicken and Veggies 3

Storing slow cooker brown sugar balsamic chicken

I am not always a planner but I do love meal planning and this is the best chicken to meal plan with!

It already has 8 thighs ready to cook for you plus all the vegetables you need.

You can’t go wrong making this meal as a dinner, meal plan, left overs or frozen for a quick meal later on.

Enjoy this meal as many times as you can!

  • Making ahead: this is a great make ahead meal! You can get it all ready and start the slow cooker even through the night. Once it is cooked you can leave it on warm in the slow cooker or portion it out for a weeks worth of meals for meal planning.
  • Refrigerator: once your slow cooker has cooked the chicken and vegetables, let it cool completely. Once it is cooled, you can add it to an airtight container or a ziplock bag that can be stored in the refrigerator for 5 days. If I am using a ziplock bag, I like to separate my vegetables and chicken so the chicken does not smash the soft vegetables.
  • Freezer: enjoy this meal now and later! Simply let the chicken and vegetables cool and place in an airtight container or a freezer bag. This will last in the freezer for about 1 month. When ready to warm up, simple place back in the slow cooker or bake in the oven until your chicken and vegetables are warmed through.

Slow Cooker Brown Sugar Balsamic Chicken and Veggies 4

More balsamic chicken recipes

Slow Cooker Brown Sugar Balsamic Chicken and Vegetables

4.1 from 10 votes
Slow Cooker Brown Sugar Balsamic Chicken and Vegetables is a fantastic meal with tender and juicy chicken with a delicious sweet and tangy balsamic sauce. This slow cooks to perfection with veggies making an awesome meal in one!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Alyssa Rivers
Servings: 10 people


  • 1 tablespoon. olive oil
  • 4 cloves garlic minced
  • 1 pound baby carrots
  • 1 pound baby red potatoes sliced in half
  • 8 boneless skinless chicken thighs
  • 1/2 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1 pound green beans
  • Fresh chopped parsley for garnish


  • Pour olive oil and garlic in the bottom of your 5-6 quart slow cooker. Line the bottom with baby carrots and potatoes. Add the chicken thighs on top.
  • In a small bowl whisk together the brown sugar and balsamic vinegar. Pour it on top of the chicken thighs and veggies.
  • Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time. Garnish with fresh parsley. Enjoy!


Updated on October 16, 2019
Original Post on February 26, 2017


Serves: 10

Calories2447kcal (122%)Carbohydrates27g (9%)Protein395g (790%)Fat73g (112%)Saturated Fat22g (110%)Cholesterol1106mg (369%)Sodium913mg (38%)Potassium7011mg (200%)Fiber3g (12%)Sugar17g (19%)Vitamin A6568IU (131%)Vitamin C11mg (13%)Calcium138mg (14%)Iron11mg (61%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine German
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  2. I would substitute the chicken with skinless boneless chicken breast and that’s what my family enjoys does that change the cooking time?

    1. I would like to know this also. I am not a fan of chicken thighs or legs, so can it be made using chicken breasts?

    2. 5 stars
      Chicken breasts aren’t the best in the slow cooker compared to thighs. You can substitute but do not cook it as long

  3. We eat chicken several times a week and I’m always searching for more recipes. And yes, indeed, you can’t beat one pot/pan meals. And I understand travel and wanting to get back to cooking. Hubby and I travel a lot and being back in my own kitchen is a real treat. Great recipe — I’m looking forward to trying it — once we get back home.

  4. @TheRecipeCritic This recipe looks delicious. I don’t have/use a slow cooker. @Alyssa I was wondering how you would convert this for a dutch oven? )time? in the oven or on top?) Thank you.

  5. 4 stars
    This recipe was amazing and the only reason I gave it 4 stars not 5 was because I tweaked it a bit so I can’t speak to the original recipe as is. I increased the quantity of chicken thighs to 14 for 4 people. I’m not sure how big the thighs the person wrote this recipe usually gets, but for me 3 were about equivalent to 1 large boneless skinless chicken breasts. We’re not HUGE eaters and the men ate 4 and the women ate 3 each and everyone finished their plate. Mine is a 5-quart “original crock pot” and the chicken covered the surface without overlapping.

    I therefore increased the quantity of carrots and balsamic/sugar proportionate to the increase in chicken.

    Because I didn’t want everything to taste the same, I only cooked the carrots in the slow cooker and did my own roasted potatoes and asparagus separately. I was very glad of this, while the flavour is AMAZING it would have been too much for everything to have the balsamic flavour. My carrots were the really skinny mini ones, that being said, while softer than I’d normally cook them they were DELICIOUS and not mushy (if your store has the fatter mini carrots I would get those)!

    I was surprised there was no seasoning so I did add salt, pepper, dried rosemary and dried thyme on top of the chicken at the beginning. Can’t say how it would’ve been without, but it was delicious with. No measurement for you but just until it looks well seasoned.

    Despite the increase in chicken, my cooking time was still accurate (4 hours on low) that being said, it may have been balanced out by the fact I didn’t put potatoes and beans in there so the volume in my crock pot may have been similar.

    Absolutely delicious, so easy and everyone loved it!

    1. Hi Natasha – I am planning to try out your modifications – especially cooking the potatoes and green beans separately. The original recipe says 8 hours on low or 4 hours on high, but you said you cooked yours for 4 hours on low? Is that correct?

  6. Hello! This looks so good, I was just wondering if you would be able to freeze some of the chicken and potatoes after it is cooked? I’m a student, so just cooking for one but it is always so useful to have dishes in the freezer!

    1. Unfortunately, I do not have any nutritional information on my recipes at this time. I recommend using or an app that you are able to type in the ingredients or even the recipe itself to receive the information you would want. Hope that helps!

      Your Recipe Critic,

  7. 5 stars
    I quartered onions and threw them in as the first layer on the bottom to add more flavor. It all came out great! I’d make this easy meal again!

  8. 3 stars
    Four hours on high is not nearly long enough to cook baby carrots and potatoes! Perhaps next time i’ll cut them smaller or go the full 8 hours. Going to let the veggies go longer after dinner. Tasted very good though!

    I also put in basil and oregano, salt and pepper. And always extra garlic. I cooked boneless skinless breasts instead of thighs. Chicken was thoroughly done, veggies not even close.

  9. 3 stars
    I just made this today with chicken breasts and it was delicious. I did, however, make some changes. I did half balsamic and half soy, added 1/2 tsp ground thyme, and 1/4 tsp of salt and pepper. I also sprinkled on some oregano and basil when I added my green beans. Since I used breasts and not thighes, I found everything to be done after only three hours on high. I will definitely be making this again, but next time I will omit the green beans since they came out very shriveled.

    1. The recipe says to only throw in the green beans for the last thirty minutes, as long as you keep an eye on them I don’t see how they could get that over cooked.

  10. So I’m a vegan but I cook dinner sometimes for the whole family and thought my other family members would really like this. I just want to clarify, should I defrost the chicken first or can it go in frozen?

  11. 3 stars
    I added salt and pepper. I never can understand why simple salt and pepper get a bad rap or just intentionally forgotten.

  12. Have you done this recipe in the Instant Pot? I would definitely like to try to cook it when I get home but am not home to defrost chicken and be able to put it in crockpot. Thanks!

  13. 4 stars
    So I substituted chicken breast because that’s what I had on hand. The potatoes & veggies were amazing, but I found the chicken dry. Since I was only cooking for 3 I halved the recipe, should I put it at 4 hours on high instead? Over all it was amazing, the chicken was the only thing that seemed off.

    1. Chicken breasts have less fat in them and will cook drier than thighs. Try cooking it on high for 4 hours when halfing the recipe, but check the doneness of the chicken at 3 hours.

  14. 4 stars
    This recipe sounds wonderful – HOWEVER, I question the Nutrition facts. Is it possible that it contains 3,059 Calories per serving?

  15. Please tell me that the nutritional info is for the whole batch. If each serving of this dish is more calories than the average man should eat all day it is crazy to make this & serve it to anyone you care about. No wonder everyone is getting fat.

  16. I just noticed that the recipe is supposed to have 10 servings and it only uses 8 thighs. So if my math don’t fail me each serving contains less than 1 chicken thigh and is over 2400 calories ?????????

  17. 5 stars
    This is delicious!! My 2 year old and 4 year old loved it! I did salt the potatoes and chicken. I will definitely salt the potatoes a lot more next time. I cooked mine on low and the green beans definitely needed a good hour to hour and a half. Thank you for the great recipe!!

  18. 5 stars
    Made exactly like the recipe and it came out awesome! Vegetables cooked perfectly and the boneless skinless chicken thighs were so tender! My sister and fiancé loved it! Will definitely make again, so easy.

  19. Delicious!!! I didn’t add green beans, but I added onions and made a pot of cabbage. I seasoned the chicken and some salt on the potatoes. Will keep this recipe on hand! Good eating for this snowy night.

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