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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
If you’ve been looking for that one recipe that turns into limitless delicious meals… this is it! Juicy chicken slow-cooked in rich balsamic goodness — perfect for tacos, rice bowls, salads, sandwiches… you name it. And guess what? I’ll be posting another recipe using this exact chicken but with a fun twist and a couple extra ingredients. Stay tuned!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the cubed chicken breasts and thighs, sliced onions, balsamic vinegar, salt, and pepper into your crockpot.
Cook on HIGH for 6–8 hours, or longer if you prefer extra tender chicken.
Shred the chicken directly in the crockpot using a spoon.
Serve over fluffy white rice or use in tacos, rice bowls, salads, or sandwiches.
This recipe freezes beautifully, making it perfect for meal prep. Store in airtight containers for future use.
Can I use chicken with skin and bones?
It's best to use skinless and boneless chicken for this recipe to ensure even cooking and easy shredding.
Can I cook this on LOW instead of HIGH?
Yes, you can cook it on LOW for 8–10 hours for equally tender results.
What can I serve this chicken with?
This chicken pairs well with rice, tacos, salads, sandwiches, or even pasta.
How long can I store the shredded chicken in the freezer?
You can store the shredded chicken in the freezer for up to 3 months in an airtight container.
Can I use a different vinegar instead of balsamic?
Balsamic vinegar is key to the flavor of this recipe, but you can experiment with other types of vinegar for a different taste.
