Slow Cooker Balsamic Chicken (Low Soduim)


3.6 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 2.0 g
  • Cholesterol: 82.1 mg
  • Sodium: 108.4 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 34.1 g

View full nutritional breakdown of Slow Cooker Balsamic Chicken (Low Soduim) calories by ingredient
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Introduction

This is a dish I came up with on my quest for low sodium meals for my boyfriend. I was in the mood for something Italian... it turned out very moist and flavorful. Leftovers freeze well. This is a dish I came up with on my quest for low sodium meals for my boyfriend. I was in the mood for something Italian... it turned out very moist and flavorful. Leftovers freeze well.
Number of Servings: 10

Ingredients

    6 chicken breasts, cut into strips
    1 10 oz. bag of frozen vegetables (corn, peas, carrots)
    1 onion, cut into wedges
    1 green pepper, cut into strips
    1/4 cup balsamic vinegar
    6 cloves garlic, minced
    2 teaspoons ground oregano
    1 teaspoon basil
    1/2 teaspoon black pepper

Directions

Place vegetables in slow cooker, then place chicken strips on top. Sprinkle garlic and spices over chicken, then pour balsamic vinegar over chicken. Cook 3-4 hours on high (or 6-7 on low). Half way thru the cooking time, remove lid, baste chicken with juices in slow cooker, and stir. Serve over rice or noodles (not included in nutritional info.)

Number of Servings: 10

Recipe submitted by SparkPeople user APRILDAWN678.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I added a can of tomatoes and sliced mushrooms for the vegetables. Also added some homemade salt free chicken stock. Served it over Whole Wheat Penne Pasta with a little Parm. Cheese sprinkled on the top. One must like balsamic vinegar I think to enjoy this recipe - 3/4/11

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  • Good
    3 of 3 people found this review helpful
    It was easy and I thought that the taste was okay but the veggies were mushy. I think if I made it again, I would add the veggies about an hour before serving, or I would use fresh veggies instead. - 5/11/13

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  • Very Good
    2 of 2 people found this review helpful
    Delishious! It cooked in 1/2 time (full X would dry out the meat!) I turned it to warm, still was simmering an hour later so ate for lunch. I added a can of artichoke hearts, about 6 Kalamata olives cut up, 1 sm sweet potato diced, near the end diced broccoli & tomato . Serve w/brown rice YUMMO - 5/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    This is going in my cookbook. Its super easy and has a lot of flavor. I added more vinegar so it wouldn't dry out--and both my husband and I were very pleased with how good it was! - 1/10/09

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  • 2 of 2 people found this review helpful
    Loved it, I prepared it a little differently. Cooked onions, garlic, until translusent. added veggies, browned chicken w/ 1/2 tsp olive oil. made up balsamic vinegar and spices, added veggies to chicken, poured over sauce, covered and let it cook 35 m inutes. If you want more liquid, just make more - 10/22/08

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