Crock Pot Balsamic Chicken


Crock Pot Balsamic Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4-5

    boneless skinless chicken breasts (or use boneless thighs if you prefer dark chicken meat. I like a mix of both, for 3-4 lbs total of meat)

  • ½

    cup balsamic vinegar (read your labels! And look out for sugars or additives)

  • 2

    tablespoons Whole30 compliant dijon mustard

  • 6

    cloves of garlic

  • 3

    tablespoons of olive oil

  • Sea Salt + pepper


1. Place chicken in bottom of crock pot 2. Season with salt and pepper generously and drizzle with olive oil 3. In a glass bowl whisk together balsamic vinegar and mustard, then add in garlic cloves and stir. 4. Pour mixture over chicken breasts 5. Turn crock pot on low and cook for 7-8 hours until chicken is well cooked and shreds easily. I also like to open the crock pot, pull the pieces apart/shred it around hour 5 or 6 and allow it to continue cooking so the marinade and juices sink in to all of the shredded surfaces.


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