Locked

Slow Cooker Balsamic Chicken with Pears and Mushrooms - Dump and Go Dinner

Plan This Recipe Print

Slow Cooker Balsamic Chicken with Pears and Mushrooms - Dump and Go Dinner

Lisa
The Cook
8 Servings
7 Ingredients
25 Comments

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.

8 Servings
7 Ingredients
25 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make From Frozen Serving Day Directions

Slow Cooker

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make It Now Cooking Directions

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
8 oz chicken and 1/2 cup sauce
Amount Per Serving
Calories
293
Total Fat
2g
Saturated Fat
0g
Cholesterol
120mg
Sodium
773mg
Potassium
71mg
Total Carbohydrates
23g
Fiber
2g
Sugar
20g
Protein
47g
WW+ Points
7
WW SmartPoints
7

25 Comments

Join the discussion
    1. You could definitely cook it in the oven. I would cook it at 350 for 35-45 minutes, until the chicken is cooked through.

  1. 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.

    1. 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.

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

  3. 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.

  4. 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

  5. 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!

    1. 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!

    1. 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.

    1. Hi Jen! You can definitely use the pears that come with water for this recipe, especially since there will be brown sugar added.

  6. 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!!

  7. 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!

    1. 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!

  8. 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

Leave a Reply

Your email address will not be published.