January 24, 2013

Crock-Pot Balsamic Chicken

I love the fresh tomato flavor of this dish - no tomato paste taste here. However, I did find the "sauce" a bit thin to serve over pasta, so I recommend draining the diced tomatoes in an effort to make it a bit thicker. Otherwise, it was a delicious change from your standard tomato-based pasta dinner and super quick and easy to prepare. Enjoy!

2 lbs boneless, skinless, chicken breasts or thighs
28 oz can diced tomatoes, drained
1 medium onion thinly sliced
4 garlic cloves, minced
1/2 cup balsamic vinegar
1 tbsp. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Cooked angel hair pasta for serving

Pour the olive oil on bottom of slow cooker, add chicken then salt and pepper each breast. Place the sliced onion on top of chicken then put in all the dried herbs and garlic. Pour in the vinegar and top with tomatoes. Cook on high for 4 hours or low for 6-8 hours (until the chicken is tender and cooked through and the sauce has thickened a bit), serve over angel hair pasta.

Serves 4-6

Minimally adapted from:

No comments:

Post a Comment