Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms

Lately, I’ve been really into the whole “Clean Eating” phenomenon because I really do think that eating “cleaner” foods (i.e. foods that are not processed, made with artificial ingredients, etc) is not only the way to serious weight loss, but also to much better health. I’m not perfect…and I still enjoy some junk food, some fast food, and some foods that are just down right awful for you. But now, I do it very occasionally, and I real labels on EVERYTHING. Feeding my two children has made me an advocate for their healthy eating habits, as well as my own. So, I’ve been trying some new clean eating recipes and working on creating my own Weight Watchers Clean Eating Recipes. The first I tried was this Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms from The Gracious Pantry. I altered it just a tiny bit to give it more flavor, and I have to say, I was blown away at how tasty this turned out! It was so simple, and yet so delicious. My picky husband enjoyed it too, and I loved serving such a healthy meal for the family. And each serving was just 4 Points! This will definitely be made again and again. I highly recommend giving it a try. Enjoy!

Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms

Such an easy, delicious and healthy Weight Watchers Crock Pot Recipe! It’s so simple, yet the flavors are well-defined. This is one low calorie recipe that will help keep you on track with your weight loss goals and help you to eat clean and healthy.


  • 1lb skinless, boneless chicken breasts
  • 1 large or two medium sized pears, cored and sliced thick
  • 8-10oz portabella mushrooms, sliced thick
  • 1/2 cup balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Place all ingredients in the crock pot and let cook for about 4-6 hours on low, or until chicken falls apart easily.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 4 Points

PER SERVING: 191 calories; 1.5g fat; 15g carbohydrates; 25g protein; 3g fiber


  1. I used chicken thighs, 2 pears, 1 Apple. It is SO good! I never would have thought to combine fruit with chicken but I’ll do it now. Filling food for not many calories/WW points.

  2. Jeri Higgins

    I made the recipe as is and my husband and I found it to be delicious. I did not use cheap balsamic, but not super expensive either. The only thing I might do differently is mix the salt and pepper in with the vinegar so it disperses more evenly. I left it in the crockpot for closer to 8 hours. Thanks for this easy and healthy recipe!

  3. Hi! Found you on Pinterest and knew I had to try this recipe. We love it! I omitted the pears and increased the chicken/vinegar so we would have more servings. Worked great! I posted my version/adaptations on my blog today with nutritional information (with a link back to your blog, of course!). I just HAD to share because we love it so much. Thanks a ton!

    • I meant to say that I omitted the mushrooms. :)

  4. I tried this recipe tonight. I hadn’t read the reviews ahead of time so I made the recipe according to the original ingredients. My family and I liked the recipe. I was surprised the chicken was drier than normal. I cook a lot of chicken in the crock pot. I likely will not make this again. I was good but I’m not a raving fan. We love the santa fe chicken. Have made that one several times.

  5. Karen Gannon

    I am going to make this but the comments aren’t surprising. You can’t purchase commercial grade balsamic and really expect it to be anything else. I only buy 25 year aged pure balsamic, it is thicker (so I will watch the pot occasionally and even add slightly more) and sweeter. Splurge on high grade balsamic from Williams Sonoma or the like and you can drizzle without reduction on everything from fruit to salads (no oil needed) to fish or meat. I will make mashed veggies and some sweet potato for sides.

  6. Because of the comments, I cut the vinegar in half, and added chicken broth for the remainder. I also baked it covered at 375° for 45 min. It was easy, tasty and is a good, healthy dinner option.

  7. After reading the mixed reviews I thought the recipe still sounded pretty good as I love balsamic vinegar, but I didn’t love this recipe. No depth to the flavors just acid. Very disappointing.

  8. i tried reducing the sauce, adding brown sugar and even
    some lemon zest but nothing could temper the overwhelming acidic taste
    brought to this dish by the balsamic vinegar. i love balsamic too, it just is
    not balanced well enough in this dish for my taste. it was unsalvageable.

  9. ellemkay

    I had this in the crockpot yesterday and then came to work and read all the comments… I was pretty nervous to get home and eat it, but I thought the recipe turned out really good! Of course there is a prominent balsamic flavor, there aren’t many other ingredients. I put it over broccoli and it was delicious.

  10. Angelique

    we had this for dinner and couldn’t believe how good it was! the chicken just shredded with the fork and the mushrooms and pears were flavor city. we had 2 servings each and paired it with a heap of roasted veggies. i’m SO full i can’t believe it! this is a new staple in our house. thank you!!

    • LaaLoosh

      Absolutely! But the dark meat will raise the Points Plus value a bit.

  11. Has anyone tried cooking this on high in less time? I need an alternative cooking time for nights when I am rushed (or didn’t prepare ahead of time).

  12. Ellen Hostetter Thompson

    After reading the comments (after dinner was already in the crock pot) and having one son complain about the vinegar smell, I added 2 Tbsp of packed brown sugar to the sauce and reduced it on the stove. It was delicious! Adds 1 pp. I would imagine it could be added at the first with the same result.

  13. Jessbess1129

    I tried this and also found that the vinegar overpowered the whole dish. I paired it with quinoa and don’t believe that I could have finished my serving without it. I didn’t enjoy this at all and don’t recommend anyone trying this recipe as written.

  14. Lynn Marie Rotatori

    It was a bit strong on the vinegar but the chicken was tasty, it was mostly the pears and mushrooms that got the brunt of the vinegar taste. If someone tries it with slightly modified juices let me know because it was super easy and healthy.

  15. Elizabeth Dahm Winer

    Is there are side dish you’d recommend to go with this? Or do you just eat it plain?

    • LaaLoosh

      If you want some carbs, rice, rolls or potatoes work really well. If you are avoiding carbs, I’d prepare it with a coleslaw or another creamy type of salad.

  16. Can you recommend something else to sub for the pears – I don’t like them. Would onion or cabbage make sense?

    • LaaLoosh

      Yes, cabbage would work well. I’d also suggest an apple or carrots.

    • Lara Trottier

      Try apples, they generally substitute the same

  17. hoshismom

    This was good but a bit strong on the vinegar. I would have liked to taste the pear more strongly. Next time I think I’ll use half the vinegar and maybe add some pear juice if I need the liquid.

    • motivated mama

      do you think it would work with bottled pears or do they have to be fresh? I would love to find ways to use my bottled pears up ;)