Slow Cooker Balsamic Chicken with Pears and Mushrooms

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 Recipe By Pin Print
Slow Cooker Balsamic Chicken with Pears and Mushrooms

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

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Serving Size: 8 oz chicken and 1/2 cup sauce
  • 293 Calories
  • 2g Fat
  • 0g Sat Fat
  • 120mg Cholesterol
  • 773mg Sodium
  • 71mg Potassium
  • 23g Carbs
  • 2g Fiber
  • 20g Sugars
  • 47g Protein
  • 7 WW+ Points
  • 7 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking 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?

  1. Divide all ingredients between indicated number of gallon freezer bags.
  2. Label and freeze.

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.

  1. Cook in slow cooker on low 4-6 hours or until chicken is tender.

24 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!

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