Wednesday, September 8, 2010

It's Okay Wednesday-Balsamic Crock Pot Chicken

 It's okay to share a recipe today...

From The Crock Pot Recipe Exchange

 Balsamic Chicken


4-6 boneless, skinless, chicken breasts (I actually used 6 frozen boneless skinless chicken thighs)

2 14.5 oz can diced or crushed tomatoes

1 onion thinly sliced

4 garlic cloves

1/2 cup balsamic vinegar

2 Tbs olive oil

1 tsp each: dried oregano,basil, and rosemary

1/2 tsp thyme (For all the spices, I used Italian seasoning)

Ground black pepper and salt to taste


Pour the olive oil on bottom of  a 3 - 5 quart crock pot

Place the chicken breasts in crock pot, salt and pepper each breast

Put sliced onion on top of chicken

Then put in all the dried herbs and garlic cloves

Pour in vinegar and top with tomatoes

Cook on high 4 hours or low for 8, serve over angel hair pasta.

*NOTE*Careful not to overcook chicken breasts. If they, or any lean cut of meat, are overcooked, they  become very dry. All crock pots seem to cook differently, so keep this in mind when timing your recipe.

This was pretty good! Next time I may add some tomato paste for a thicker sauce...or more veggies.

1 comment:

Let me know you were here!

Related Posts with Thumbnails