Slow-Cooker Balsamic Chicken

Slow-Cooker Balsamic Chicken

– via Delish

INGREDIENTS

  • 2 c. Brussels sprouts, trimmed and halved
  • 2 c. baby red potatoes, halved or quartered if large
  • 4 boneless skinless chicken breasts
  • 1/2 c. balsamic vinegar
  • 1/4 c. low-sodium chicken broth
  • 1/3 c. brown sugar
  • 2 tbsp. grainy Dijon mustard
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish

DIRECTIONS

  1. In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
  2. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
  3. Pour marinade over chicken and vegetables. Scatter all over with garlic.
  4. Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
  5. Garnish with parsley and serve with the juices.

I substituted brussel sprouts with carrots only bcuz it’s what I had. AND I happened to have a Lea & Perrin’s marinade-in-a-bag…with same flavor profile…in my pantry, so I used it. After marinating for an hour in fridge I followed this recipe.

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I couldn’t make up my mind on mustard so I used both.

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My FAVORITE…that I can afford.

Now…an iced chai while I wait on slow cooker to do all the work 😉

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