Sunday, March 11, 2012

Balsamic Chicken in the Crock Pot

This is by far one of my new favorite recipes! It has a tremendous amount of flavor and texture as well as a great color that makes it wonderful for dishing up for guests! On a side note, don't let the balsamic vinegar scare you off. It does have a slightly ominous name and the term "vinegar" doesn't sound appetizing to most but this is another "trust me" moment! The vinegar taste cooks off and leaves the hearty, sweet flavor that balsamic vinegar has over other varieties of vinegar! Did I mention it's also a light dish... ya buddy!

4-6 boneless skinless chicken breasts, trimmed of fat
olive oil
2 cans of italian style diced tomatos undrained
1 onion sliced very thinly (not chopped!)
5-6 garlic cloves (If they're extra large, be sure to cut them in half)
1/2 cup of balsamic vinegar
a sprinkle of italian seasonings

Alright, drizzle your crock pot with olive oil. Place trimmed chicken inside. Top with onion and garlic. Sprinkle seasonings. Cover with vinegar and then pour your cans of tomatos on top! Cook on low for 5-6 hours but NO LONGER! THis has a very thin sauce so your chicken will dry up quickly if left to cook much longer!

*side note* I have started to lightly sauté the onions before putting them in the crock pot.  It adds more flavor and ensures they are soft at serving time

This meal is great served with some of the tomato and onion on top of the chicken as well as a heaping scoop of the sauce and veggies served over some angel hair pasta with a sprinkle of fresh grated parm! Any green veggies pairs well but I really recommend you try the roasted balsamic asparagus I have on here!

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