Slow Cooker Chicken with Cherry Tomatoes
This slow cooker chicken with cherry tomatoes combines tender chicken with a tangy balsamic and cherry tomato sauce, creating a flavorful and easy weeknight meal that's gluten-free and healthy.
Equipment
- Medium bowl
- 6-quart slow cooker
- Cutting board
- Two forks
Ingredients
- 2 medium garlic cloves, minced or finely grated
- 1 1/2 pounds cherry tomatoes, sliced into halves (about 5 cups total)
- 4 tablespoons good quality balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/4 cup thinly sliced basil
Instructions
- In a medium bowl, stir together the garlic, halved cherry tomatoes, balsamic vinegar, olive oil, and 1/2 teaspoon of salt.
- Add about 2 cups of the tomato mixture to the bottom of a 6-quart slow cooker. Save the remaining tomato mixture, covered, in the fridge for later.
- Season the chicken on both sides with the remaining 1/2 teaspoon of salt. Place the chicken over the tomato mixture in the slow cooker.
- Pour an additional 1 cup of the tomato mixture over the chicken for added flavor and moisture.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is fully cooked and easy to shred with a fork.
- Once done, remove the chicken to a cutting board and shred into bite-sized pieces using two forks.
- Strain half of the cooking liquid from the slow cooker and return the shredded chicken to the pot.
- Stir in the reserved fresh tomato mixture and the fresh basil. Adjust seasoning as needed before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to preserve flavors.