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Slow Cooker Balsamic Chicken with Pears & Mushrooms


Slow Cooker Balsamic Chicken with Pears & Mushrooms


Lisa @ Onceamonthmeals.com


  • 4 pounds boneless skinless chicken breast
  • 37.5 ounces sliced pears, undrained
  • 2 cups mushrooms, sliced
  • 0.33 cups balsamic vinegar
  • 2 teaspoons sea salt
  • 1 teaspoons black pepper
  • 1 Tablespoons brown sugar


Place all ingredients into slow cooker. Cook on low 4-6 hours or until chicken is tender.

Freezing Directions:

Combine all ingredients into gallon freezer bags. Label and freeze. TO SERVE: Thaw. Cook in slow cooker on low 4-6 hours or until chicken is tender.

Servings:  8

Nutritional Info – 1 serving=  343 Calories, 5g Fat, 130mg Cholesterol, 730mg Sodium, 152mg Potassium, 17g Carbs, 2g Fiber, 5g Sugar, 51g Protein, 8 WW+ Points

**Update: Based on feedback, we have made some updates to this recipe as of January 11, 2015.  Enjoy!!

**conversion chart image provided by Erik Spiekermann

11 Responses to “Slow Cooker Balsamic Chicken with Pears & Mushrooms”

  1. Ribs says:

    Can I cook this in a normal oven?

  2. Erin says:

    I made this in the crocpot and I hate to say it but this was probably the worst thing I have ever made. I would not recommend this dish.

    • Lisa says:

      Erin – So sorry this didn’t turn out for you. It happens at my house too – it is a bummer, but I always make sure I note what recipes our family doesn’t like just in case I forget and am tempted to make again.

  3. Katharine in Brussels says:

    Hi OAMM, am I reading this right–1 cup of balsamic vinegar and a 1/2 tablespoon of brown sugar (which will offset acidity)?

  4. Julia says:

    I made this today, and it was tasty! I had only 1/2 cup of balsamic vinegar, so that’s all I added and I’m not sure what it might have tasted like had I added a whole cup. I left it on for 6 hours, after which time it was literally falling apart. I didn’t mind, though, because the leftovers will be awesome as pulled chicken sandwiches. If I make it again I will slice the mushrooms more thickly, or even just quarter them — they kind of disintegrated.

  5. Stacey says:

    I have to agree with Erin, it was terrible. IT was way tooo much vinegar. I wish I would have read the comments before making it.

  6. Chris says:

    Yeah, it was way too vinegary for me, but once I labelled out a cup or so of the cooking liquid, added a few more spoons of brown sugar and some stock powder, then boiled it down a bit, it was great! Now I just have to remember this for next time

  7. Sarah says:

    I would like to add some modifications I made to this that I this. I too found the original recipe to be too vinegary.

    I made it as above but added the juice from the pairs and reduced the vinegar to 1/4 cup and increased the brown sugar to 2 Tablespoons. I also added 2 Tablespoons low sodium soy sauce and decreased the salt to 1 teaspoon. It was yummy!

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