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slow cooker balsamic tomato basil pulled chicken on a white platter surrounded by herbs on a white background
5 from 2 votes

Slow Cooker Balsamic Tomato Basil Pulled Chicken

Yield 6

Light, bright, and perfect for summer, Slow Cooker Balsamic Tomato Basil Pulled Chicken is super easy to prepare and so delicious.


  • 2 medium garlic cloves minced or finely grated
  • 1 ½ pound Roma or cherry tomatoes roughly chopped (about 5 cups total)
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • ¼ cup thinly sliced basil


  • In a medium bowl, stir together the garlic, tomatoes, vinegar, olive oil, and ¼ teaspoon salt.
  • Add 2 cups of the tomato mixture to a 6-quart slow cooker. Sprinkle both sides of the chicken with the remaining ¼ teaspoon salt, then add to the slow cooker. Top with an additional 1 cup of the tomato mixture. Set aside the remaining tomato mixture, covered, for serving.
  • Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
  • Remove the chicken to a cutting board or plate, shred with two forks, then return to the slow cooker, stirring to combine with the tomatoes and juices.
  • Serve the chicken, topped with the remaining fresh tomato mixture and sprinkled with basil.


This recipe serves 4-6
Serve the chicken shredded, prior to adding back to the slow cooker for resistant eaters. Offer sliced cherry tomatoes on the side.
Serve with a side of veggies, in a rice bowl, or tossed with freshly cooked pasta.


Calories: 284kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 384mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 28mg | Calcium: 26mg | Iron: 1mg

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