Who doesn't love an easy meal that you can just throw in the crock pot and let it work its magic! It’s really 5 minutes – there’s no searing or sautéing here.
Simply throw in your seasoned chicken into the slow cooker and stir in that balsamic goodness. Done. Now, the recipe calls for boneless skinless chicken breasts but you can easily substitute bone-in, skin-on chicken breasts (or thighs) to suit your preferences. Either way, you just can’t go wrong with this garlicky, sweet and savory blend of flavors!
Ingredients:
4 boneless skinless chicken breasts
1/4 c. balsamic vinegar
1/3 c. low-sodium chicken broth
2 c. Brussels sprouts, trimmed and halved
freshly chopped parsley, for garnish
freshly ground black pepper
2 cloves garlic, minced
kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons grainy dijon mustard
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 c. packed brown sugar
2 c. baby red potatoes, halved or quartered if large
Directions:
In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes.
Season generously with salt and pepper. Pour marinade over chicken and vegetables. Scatter all over with garlic.
Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
Garnish with parsley and serve with the juices.
Original Recipe from: RecipesRun
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