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78% would make again

Slow Cooker Balsamic Chicken

by Spencer Kombolfeatured in 6 Whole30-Friendly Recipes


for 4 servings

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 lb baby carrot (455 g)
  • 8 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ cup balsamic vinegar (120 mL)
  • 1 onion, sliced
  • 1 lb green beans (455 g)
  • fresh parsley, chopped, for garnish

Nutrition Info

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    Calories 368
    Fat 14g
    Carbs 24g
    Fiber 7g
    Sugar 12g
    Protein 37g

Estimated values based on one serving size.


  1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
  2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
  3. 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.
  4. Sprinkle with fresh chopped parsley and serve immediately.
  5. Enjoy!