Ingredients:

  • 5 lbs boneless, skinless chicken thighs, trimmed
  • 1/2 cup balsamic vinegar
  • 1/2 cup low sodium chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced finely
  • 1 teaspoon dried Italian herbs
  • 1 sprig fresh rosemary (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt and black pepper to taste

Instructions:

  1. Season the chicken thighs evenly on both sides with salt and pepper.
  2. In a small bowl, whisk together the balsamic vinegar, chicken broth, brown sugar, Dijon mustard, minced garlic, and dried Italian herbs until the sugar is mostly dissolved.
  3. Place the seasoned chicken thighs in the bottom of the slow cooker insert. Pour the prepared balsamic sauce mixture evenly over the chicken. Tuck the rosemary sprig amongst the thighs if using.
  4. Cover the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3.5-4 hours, until the chicken is fork-tender.
  5. Carefully remove the cooked chicken and set it aside. If you prefer shredded chicken, use two forks to pull it apart.
  6. Remove and discard the rosemary sprig from the liquid in the slow cooker. In a small bowl, whisk the cornstarch and cold water together to create a slurry.
  7. Pour the cornstarch slurry into the liquid remaining in the slow cooker. Turn the slow cooker setting to HIGH (if not already) and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened into a glossy glaze.
  8. Return the chicken (whole or shredded) to the thick glaze. Toss gently to coat thoroughly. Serve immediately over polenta or mashed potatoes.