Slow Cooker Tomato Balsamic Chicken
227 CALORIES
12g CARBS
2g FAT
35g PROTEIN
0
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(5 PointsPlus®)
Slow Cooker Tomato Balsamic Chicken Recipe
This is one of my favorite slow cooker chicken recipes. There is just something special about the sweet and tangy flavor from the balsamic vinegar paired with the tomatoes, sweet onion, spinach, and chicken breast. Pair it with creamy polenta, angel hair pasta, or quinoa. It also makes a great base for a soup with some added chicken or vegetable broth. I like to dump in some extra veggies during the last hour of cooking to up the nutritional content. Usually I reach for fresh mushrooms, kale, or other hearty greens to round out the recipe.
The Recipe
Slow Cooker Tomato Balsamic Chicken
PREP TIME: 10 Min
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 10 Min
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Ingredients
Ingredients
- 2 lbs. boneless and skinless chicken breast
- 28 oz. canned diced tomatoes, half of liquid drained
- 1 U sweet onion, sliced thin
- 4 U garlic cloves, minced
- 3 tbsp. balsamic vinegar (plus more for serving)
- 1 tbsp. Italian seasoning
- 6 cups fresh spinach
- Salt and pepper
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Instructions
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1
Add the chicken to the slow cooker. Season with salt and pepper. Stir in the remaining ingredients except the spinach.
2
Cook on low for 4 hours adding the spinach during the last 30 minutes of cooking.
Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 227
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 74mg
24%
Sodium 222mg
10%
Total Carbohydrate 12g
4%
Dietary Fiber 3g
11%
Sugars 7g
Protein 35g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Notes
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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16 Comments
On Slow Cooker Tomato Balsamic Chicken
March 24, 2019 - 15:10
Delicious and easy! Definitely a keeper! Thank you for a great recipe!
January 6, 2019 - 16:15
Would this work if you cooked it longer? I’m always looking for recipes that I can throw in before work.
January 8, 2019 - 10:49
So I find that chicken breasts quickly overcook when cooked for a long time in the slow cooker. If you want to cook it longer, I would recommend using boneless skinless thighs to make sure they don't dry out.
January 8, 2019 - 20:54
I used thighs because I prefer them to breasts (I know they add more SmartPoints, but the tradeoff is worth it for me). I set it when I left for work and the cooker sat at "keep warm" the rest of the day. I added 30 minutes with the spinach when I came home. Was very popular in my household!
October 23, 2018 - 05:44
Can frozen spinach be used?
October 23, 2018 - 09:51
Honestly, I haven't tried it with frozen spinach. If you defrost it beforehand and squeeze out any excess liquid, it should work fine. If you use the spinach without defrosting it, it will likely make everything a bit more liquidy. Hope that helps!
October 14, 2018 - 18:05
This sounds great, and I'm going to try it, but I don't see that Freestyle points are referenced anywhere when I print out the recipe. I also don't see FSP on any other recipes - only Smartpoints are referenced. Am I missing something?
I made this yesterday and we both loved it. It's going in my Favorites recipe queue. My husband had it with angel hair pasta and I had spaghetti squash. Both were excellent!
I made this yesterday and we both loved it. It's going in my Favorites recipe queue. My husband had it with angel hair pasta and I had spaghetti squash. Both were excellent!
October 12, 2018 - 05:44
what makes this recipe 4sp for weight watchers per serving?? i know balsamic has points but not very much is used .
May 13, 2018 - 04:12
I really liked this dish, as well as my husband, even my 3 year old ate some. The chicken came out cooked, in the 4 hours on low. I added murshrooms.
August 9, 2019 - 14:15
Hi, did you add the mushrooms at the beginning or in the last 30 minutes along with the spinach?
Thanks
Thanks
April 9, 2018 - 16:49
Absolutely dreadful. I made this exactly as directed, and it was bitter, WAY over seasoned, and a crime to my tastebuds. The tang of the balsamic never came through, 4 hours on low is too long for chicken breasts, and there was WAY too much onion and Italian seasoning involved. I threw all the leftovers out, which amounted to about a pound and a half of chicken. Awful, awful, awful!!!!
May 13, 2018 - 21:48
I am so sorry to hear you didn't enjoy it. I would love to help you figure out what may have happened since this is a pretty popular dish that many people have had success with. The only bitter element would be the spinach, perhaps it didn't cook all the way.
June 7, 2016 - 19:05
This recipe is wonderful! It was so easy - dump ingredients in and sit back with a glass of wine and wait.
Also so good for you. I added green beans (at the last half hour with the spinach), along with fresh rosemary, basil and thyme. So flavourful and the chicken was perfectly cooked.
Also so good for you. I added green beans (at the last half hour with the spinach), along with fresh rosemary, basil and thyme. So flavourful and the chicken was perfectly cooked.
January 15, 2016 - 17:30
This was so easy to make, and yet, tasted amazing! I made enough to have leftovers throughout the week and the chicken remained juicy until the last meal! I served it over some white Japanese rice and it was perfect!
December 29, 2015 - 17:16
I'm surprised that I'm the first to leave a review for a recipe that's so easy and delightful. We love this meal! Chicken tasted scrumptious, and was perfectly tender. I didn't add the Italian seasonings and I was glad I didn't because the combination of the spice from the ground pepper and balsamic vinegar was just perfect for us. We had this for dinner two nights in a row, both with angel hair pasta. The second night's dinner was a bit spicy because of the ground pepper I used, but we like spicy food so we didn't mind the change in taste at all, it was just as delicious.
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