After drooling over Devon’s guest post on Wednesday, I decided to dig out her balsamic chicken recipe I made and the pictures that I’ve been sitting on since July. Hectic times result is forgotten recipes evidently. Luckily these forgotten gems come in handy now that I have less time and motivation to cook. I barely even have time to work out most days, which combined with my constant urge to survive on boxed mac and cheese is a terrible thing for my health. Especially since I would eat the entire box in one sitting. Thankfully, I still mange to fight that urge most days but I fear my self control won’t be able to hold out for the remaining 2.5 weeks. I will have to remind myself that recipes such as this one are just as easy to prepare!
One year ago: Sausage Stuffed Zucchini Boats
Two years ago: Beermosa
CROCK POT BALSAMIC CHICKEN
4-6 boneless, skinless chicken breasts
3 Tbsp extra virgin olive oil
2 tsp oregano
2 tsp parsley
2 tsp garlic powder
2 tsp salt
1 onion, thinly sliced (not diced)
4-6 garlic cloves, chopped
6 oz. can of tomato paste combined with 6 oz. water
1 cup reduced sodium chicken stock
1/2 cup balsamic vinegar
- Place chicken breasts evenly along the bottom of a crock pot and drizzle with olive oil. Whisk together oregano, parsley, garlic powder, and sea salt in a bowl and then sprinkle half of the mixture over chicken.
- Add the garlic and onions, then pour the tomato paste mixture on top of the chicken. Pour the broth then the balsamic over the chicken and top with the remaining seasoning mixture. Cook on low for 8-10 hours or high for 4-6 hours until chicken is tender and cooked through. Shred with a fork and serve on a toasted bun or leave as a whole chicken breast and top with cooked onion.