2 ratings

Slow Cooker Balsamic Chicken With Peppers and Onions

A guaranteed crowd pleaser
Slow Cooker Balsamic Chicken With Peppers and Onions
Photo courtesy of Perdue

This recipe is a major lifesaver to keep on hand for meal time. It's simple but still elegant enough when company comes over for dinner!

Recipe courtesy of Perdue

Ready in
4 h and 5 m
5 m
(prepare time)
4 h
(cook time)
Calories Per Serving


  • 1 package PERDUE® Fresh Boneless Skinless Chicken Breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 1/2 Cup honey
  • 2 garlic cloves, sliced
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1/2 Cup balsamic vinegar
  • 1/4 Cup soy sauce
  • 1/4 Teaspoon red pepper flakes
  • 3 Cups cooked rice, for serving


Season the chicken breasts with salt and pepper. Place the chicken in a 4 to 6 quart slow cooker. Add in the sliced bell peppers and onion.

In a large measuring cup, stir together the balsamic vinegar, honey, soy sauce, garlic and red pepper flakes until well blended. Pour over the chicken, peppers and onion.

Cover and cook for 4 hours on high heat or 8 hours on low heat until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken to a cutting board and let rest for 5 minutes. Slice into serving pieces.

To serve, place ½ cup of rice in a shallow bowl. Top with chicken and surround with peppers and onion. Pour the balsamic sauce over the chicken.