Description
Imagine walking into your kitchen and being greeted by the mouthwatering aroma of balsamic-glazed chicken, cozy potatoes, and caramelized Brussels sprouts—this is comfort food at its finest, with zero stress. Born from a potluck panic and perfected with love, this dish is weeknight magic you can prep before noon. It’s tender, sweet-tangy, and satisfying—like a warm hug in a bowl.
Ingredients
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2 cups Brussels sprouts, halved
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2 cups baby red potatoes, halved
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4 boneless, skinless chicken breasts (or thighs for juicier results)
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¼ cup balsamic vinegar
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⅓ cup low-sodium chicken broth
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¼ cup brown sugar (or 3 tbsp honey/maple syrup)
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2 tbsp Dijon mustard
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1 tsp dried thyme
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½ tsp each: dried rosemary, oregano
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½ tsp red pepper flakes (optional)
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2 cloves garlic, minced
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Salt & pepper to taste
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Fresh parsley for garnish
Instructions
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Layer Veggies: Toss sprouts and potatoes with olive oil, salt, pepper. Spread in slow cooker base.
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Season Chicken: Pat dry, season both sides, and lay over veggies.
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Mix & Pour Sauce: Whisk vinegar, broth, sugar, mustard, herbs, garlic. Pour evenly over everything.
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Cook: Cover and cook on LOW 6–7 hrs or HIGH 3–4 hrs. Chicken is done at 165°F.
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Serve & Garnish: Let rest 10–15 mins. Plate with sauce drizzled on top. Sprinkle fresh parsley.
Notes
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Use chicken thighs for more forgiving cook time.
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Want a thicker sauce? Simmer separately after cooking.
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Leftovers are dreamy over rice, quinoa, or salad greens.
- Prep Time: 15 min
- Cook Time: 6–7 hrs
Nutrition
- Calories: 390 cal Per Serving
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g