Shredded Slow Cooker Balsamic Soy Chicken

This is one of those recipes where you throw everything in the slow cooker and come back to shredded chicken that works for whatever you’re making that week. The peanut butter might seem odd but it adds body to the sauce and mellows out the vinegar.

June Arthurs
March 18, 2026
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Ingredients (~9 servings)

  • 1 large onion, chopped
  • 3 lbs boneless skinless chicken breasts
  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup balsamic vinegar
  • 1/3 cup water
  • 1/3 cup honey
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tbsp sesame oil
  • 1 1/2 Tbsp sriracha
  • 7 garlic cloves, minced
  • 1 1/2 Tbsp fresh grated ginger

Layer the Onion and Chicken in the Slow Cooker

Chop the 1 large onion and spread it across the bottom of your slow cooker.

Place the 3 lbs of chicken breasts on top of the onion in a single layer if possible.

The onion keeps the chicken from sitting directly on the bottom and adds flavor as everything cooks.

Whisk Together the Sauce and Pour Over the Chicken

In a medium bowl, whisk together the 3/4 cup soy sauce, 1/2 cup balsamic vinegar, 1/3 cup water, 1/3 cup honey, 1/3 cup peanut butter, 1 1/2 Tbsp sesame oil, 1 1/2 Tbsp sriracha, 7 minced garlic cloves, and 1 1/2 Tbsp grated ginger.

The peanut butter will clump at first but keep whisking until it’s mostly smooth.

Pour the sauce over the chicken breasts in the slow cooker.

Cook on Low for 6 Hours or High for 4 Hours

Set your slow cooker to low and cook for 6 hours, or high for 4 hours.

The chicken is done when the center of the largest breast hits 165°F internal and the meat is falling apart when you poke it with a fork.

Shred the Chicken and Mix with the Sauce

Use two forks to shred the chicken right in the slow cooker, or take the breasts out and shred them in a stand mixer with the paddle attachment on the lowest speed.

If you use the mixer, be careful – the chicken is hot and steam will come off it.

Once shredded, put the chicken back in the slow cooker and stir it around so every piece gets coated with the sauce.

From here you can serve it over rice, in tacos, on sandwiches, or over salad.

Shredded Slow Cooker Balsamic Soy Chicken

This is one of those recipes where you throw everything in the slow cooker and come back to shredded chicken that works for whatever you’re making that week. The peanut butter might seem odd but it adds body to the sauce and mellows out the vinegar.
prep time15 minutes
cook time6 hours
total time6 hours 15 minutes
Print Recipe

Ingredients

Ingredients (~9 servings)

  • 1 large onion, chopped
  • 3 lbs boneless skinless chicken breasts
  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup balsamic vinegar
  • 1/3 cup water
  • 1/3 cup honey
  • 1/3 cup creamy peanut butter
  • 1 1/2 Tbsp sesame oil
  • 1 1/2 Tbsp sriracha
  • 7 garlic cloves, minced
  • 1 1/2 Tbsp fresh grated ginger

Instructions

  • Spread chopped onion across the bottom of slow cooker.
  • Place chicken breasts on top of onion in a single layer.
  • Whisk together soy sauce, balsamic vinegar, water, honey, peanut butter, sesame oil, sriracha, garlic, and ginger until mostly smooth.
  • Pour sauce over chicken.
  • Cook on low for 6 hours or high for 4 hours until chicken reaches 165°F internally.
  • Shred chicken using two forks directly in slow cooker.
  • Stir shredded chicken to coat evenly with sauce.
  • Serve over rice, in tacos, on sandwiches, or over salad.