• 2 1/2 lbs. boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth

  1. Combine Italian seasoning, garlic powder, salt and pepper in
    a small bowl and sprinkle over chicken breasts. Place chicken breasts in the
    insert of the slow cooker.
  2. Top chicken with onion slices and diced tomatoes. Pour
    balsamic vinegar and chicken broth over chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Serve hot, sprinkled with chopped fresh parsley.

  • I serve the chicken breasts sliced and topped with lots of
    extra sauce. It’s all about the sauce. You could also shred the chicken if you
    prefer and stir it back into the sauce. 
  • I serve this with quinoa or steamed brown rice, but it would
    work with couscous or polenta too. Or just add some crusty bread to scoop and
    eat with. 
  • The recipe serves 6-8, but if you’ve got a smaller group for
    dinner, you can save the leftovers for lunch or freeze them for another time.
    Make sure to include plenty of sauce so your leftovers don’t dry out when you
    reheat them.

This article and recipe adapted from this site

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