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Tomato Balsamic Chicken

I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. —Anne Colvin, Chicago, Illinois
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    6 servings


  • 2 medium carrots, chopped
  • 1/2 cup thinly sliced shallots
  • 2 pounds bone-in chicken thighs, skin removed
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked orzo


  • Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
  • Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
  • Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
3/4 cup chicken mixture: 235 calories, 11g fat (3g saturated fat), 77mg cholesterol, 433mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

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