Slow Cooker Balsamic Chicken
This is a particularly favorite recipe of ours because of a few reasons. First, it is cooked in a ‘set it and forget it’ crock-pot. Second, it uses the dark meat of the chicken, which always has the most flavor, and thirdly, it has balsamic vinegar in it. Any recipe that uses balsamic vinegar properly is a winning recipe in our books.
2 Thighs Per Person 301
Crock Pot Balsamic Chicken
30 minPrep Time 8 hrCook Time 8 hr, 30 Total Time Serves 4
All You Need
1 TBSP Extra Virgin Olive Oil (EVOO) 5-6 Garlic Cloves, minced ~1lb. Baby Carrots ~1lb. Green Beans, with the ends trimmed (optional) 8 (2 per person) Chicken Thighs, boneless and skinless 1/2 Cup, Balsamic Vinegar 1 Medium Onion, thinly sliced 1 Teaspoon, Garlic Powder 1 Teaspoon, Basil, dried Salt, to taste Fresh Cracked Pepper, to taste
The Fun Parts
Using a 6 quart crock pot. Add the EVOO and minced garlic to the bottom on the pot. Lay the carrots on top and cover the bottom of the cooker, then place the chicken thighs over top of the carrots. Add the balsamic vinegar, and then season the chicken thighs with the salt and pepper, garlic powder and basil. Top with the sliced onions. Cover the pot and cook on low heat for 8 hours, or on high heat for 4.5 hours. When there is approximately 30 minutes remaining, add the green beans.