Katie
Balsamic vinegar is definitely a favorite of mine. Whether I put it on a salad or use it in my balsamic ravioli recipe, it’s a go-to for me. I’ve made Rachael Ray’s balsamic chicken several times before and really liked it, so I decided that this recipe would be perfect for this week’s Slow Cooker Sunday.
The chicken was nice and tender, and the tomatoes and onions absorbed the flavor from the vinegar. It would be great served over some couscous or rice that would soak up the sauce. It only took 4 hours on low to cook which gave me time to run errands and do work around the house before starting the cooking process.
- Slice 2 medium onions and mince up 4 cloves of garlic.
- Pour 1 tablespoon of EVOO into the bottom of your slow cooker.
- Spread it around so it coats the bottom.
- Place about 2.5 pounds of boneless, skinless chicken breasts into the slow cooker. (I used 5 breasts total.)
- Season with s&p.
- Add the onions.
- Add the garlic.
- Sprinkle in 1 teaspoon of dried basil.
- Add 1 teaspoon of dried oregano.
- Add 1 teaspoon of dried rosemary.
- Add 1/2 teaspoon of dried thyme.
- Pour in 1/2 cup of balsamic vinegar.
- Last, pour in 1 large (28 ounce) can of diced tomatoes. (Do not drain.)
- Cover and cook on low for 4 hours.
Just before the chicken is done cooking, make some couscous, rice, or even pasta. We just had the chicken and vegetables and were satisfied, but I’m sure a little starch would be a great addition too. Enjoy!
