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Slow Cooker Brown Sugar Balsamic Chicken Thighs

Slow cooker brown sugar balsamic chicken thighs cook until tender in a tangy-sweet sauce made with balsamic vinegar, brown sugar, and soy sauce. Thicken the sauce right in the slow cooker and spoon it over the chicken to serve.
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 3 lb chicken thighs boneless, skinless
For the sauce
  • 0.5 cup balsamic vinegar
  • 0.33 cup light brown sugar packed
  • 0.25 cup low-sodium soy sauce
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 0.25 tsp black pepper
For thickening the sauce
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the chicken
  1. Arrange the chicken thighs in an even layer in a 6-quart slow cooker.
Make the sauce
  1. Whisk the balsamic vinegar, brown sugar, soy sauce, garlic, Dijon mustard, and black pepper in a medium bowl.
  2. Pour the mixture over the chicken.
Cook the chicken
  1. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest thigh reaches 165°F on an instant-read thermometer.
Thicken the sauce
  1. Transfer the chicken to a platter and cover loosely with foil.
  2. Whisk the cornstarch and cold water together.
  3. Stir the mixture into the sauce in the slow cooker.
  4. Cover and cook on HIGH for 15 to 20 minutes, until the sauce thickens.
  5. Spoon the sauce over the chicken to serve.

Notes

For the most reliable doneness, check the thickest thigh with an instant-read thermometer. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free option, use gluten-free tamari in place of the soy sauce.