Slow Cooker Balsamic Chicken with Pears and Mushrooms - Dump and Go Dinner
Slow Cooker Balsamic Chicken with Pears and Mushrooms - Dump and Go Dinner
With just a few easy to find ingredients and your trusty slow cooker, this delicious and low calorie Balsamic Chicken with Pears and Mushrooms can be ready to share at your dinner table. Saucy, sweet and with just the right amount of tang, this simple chicken dish pairs well with a simple salad or so steamed veggies.
Ingredients
- 4 pounds Chicken, Boneless Breasts
- 30 ounces Sliced Pears, Canned
- 2 cups slice Mushrooms
- ⅓ cups Balsamic Vinegar
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Brown Sugar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients between indicated number of gallon freezer bags.
- 9743423 Upgrade to a paid membership 11906 to unlock all instructions 52793
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6083050 Upgrade to a paid membership 68786 to unlock all instructions 2758
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients into slow cooker.
- Cook on low 4-6 hours or until chicken is tender.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 8 oz chicken & 1/2 cup pears & mushrooms Amount Per Serving
- Calories
- 361
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 571mg
- Total Carbohydrates
- 22g
- Fiber
- 2g
- Sugar
- 18g
- Protein
- 52g
- WW Freestyle
- 1
25 Comments
Join the discussionCan I cook this in a normal oven?
You could definitely cook it in the oven. I would cook it at 350 for 35-45 minutes, until the chicken is cooked through.
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.
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.
Hi OAMM, am I reading this right–1 cup of balsamic vinegar and a 1/2 tablespoon of brown sugar (which will offset acidity)?
Yes Katharine – that’s correct! 1 cup balsamic vinegar and 1/2 Tablespoon brown sugar
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.
So glad you liked it Julia! Thanks for sharing!
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.
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
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!
I am making this now and decided to use your suggested modifications. Crossing my fingers it turns out. Didn’t have fresh mushrooms so using canned but won’t add them till later on in the cooking.??Thanks for sharing!
Are the pears drained?
The recipe does not indicate that they should be drained, so no. This will provide the liquid you need for slow cooking since the only other liquid is the vinegar.
Pears come in syrup or water… which ones should I use as the syrup would add LOTS of sweetness.
Hi Jen! You can definitely use the pears that come with water for this recipe, especially since there will be brown sugar added.
Any suggestions for s substitute for the mushrooms? Most of my family won’t eat them. TIA!
I might try zucchini or eggplant! Enjoy!
I just put this in the crock pot for today. Made according to the recipe. But like a lot of the comments above I noticed that it smells very vinegary.
Can I add some ingredients to the crock pot to dilute? If so which ingredients and how much.
Thank you!!
Just to clarify, did you use 1 cup of vinegar or 1/3 cup?
So it’s 1/3 cup balsamic in each bag or 1/3 cup divided between the 2 bags? If it’s the latter, it doesn’t seem like that much. Just want to clarify before making today. Thanks!
Erin, this recipe is for 8 servings, so you are splitting it into 2 bags to make into 2 meals. So mix everything together, then divide the meat, marinade, vegetables proportionately into 2 gallon bags. So you end up with 2 meals for 4 people! Does that help? Let us know if you have more questions!
Is the 1/3 cup balsamic divided between the 2 bags?
See our previous comment/response Erin!
I don’t understand the types of people that comment on a recipe. its a blueprint. you still have to know how food reacts and what happens when you cook it in a crock pot. The recipe is creative and original. cant wait to try it out. thanks