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Slow Cooker Balsamic Chicken
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Slow Cooker Rosemary Balsamic Chicken + White Cheddar Mashed Potatoes

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 servings
Calories 596kcal

Ingredients

For chicken:

  • 2 ½ pounds chicken pieces bone-in, skin-on (I used thighs, wings and drumsticks)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ teaspoon dried crushed rosemary
  • ¼ teaspoon dried ground mustard
  • ¼ teaspoon salt
  • teaspoon pepper
  • ¼ cup balsamic vinegar

For potatoes:

  • 1 ½ pounds red skinned potatoes
  • 2 ½ cups chicken broth
  • ½ cup heavy whipping cream
  • 1 tablespoon butter
  • 1 cup shredded sharp white cheddar cheese
  • salt and pepper to taste

Instructions

  • Heat olive oil in butter in large skillet (or multicooker) over medium high to high heat
  • Season chicken on both sides with rosemary, mustard, salt and pepper
  • Place chicken skin side down in skillet and let cook without moving for 6-8 minutes or until nicely browned
  • Flip chicken and pour balsamic vinegar all over chicken in pan
  • Let simmer/brown for another 4 - 5 minutes
  • Peel and dice potatoes (the smaller they are the faster they cook)
  • Place in slow cooker and add broth - be sure potatoes are completely covered (add water if needed)
  • Top with chicken
  • Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
  • Remove chicken and drain potatoes
  • Place potatoes in large mixing bowl
  • Add cream, butter and cheese
  • Mix with potato masher or electric mixer if you want them more whipped
  • Add salt and pepper to taste and give a final mix

Notes

I browned the chicken and then cooked on high for 3 hours all in my 4 quart multicooker

Nutrition

Calories: 596kcal | Carbohydrates: 21g | Protein: 33g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 158mg | Sodium: 413mg | Potassium: 888mg | Fiber: 1g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 11.8mg | Calcium: 181mg | Iron: 2.4mg