Balsamic Chicken Recipe
I was looking for an easy dinner idea using what I had on hand. It’s another rainy cold Spring day and the Jeep is still naked. The last thing I wanted to do is run to the store!
I googled some of the ingredients that I had on hand and sounded like a good combination and found this recipe from Dishing With Leslie and I knew I found a winner.
I wanted it on rice, husband wants his on spaghetti so I’m accommodating both and making a rice pudding for dessert! Leslie has some additional serving suggestions for this dish as well as some ways to use up the leftovers here.
6 boneless, skinless chicken breasts
2 Tbs olive oil
1/4 cup balsamic vinegar
2 cans diced tomatoes undrained
1 sweet onion, halved and thinly sliced
2-4 garlic cloves, minced
1 tsp each: dried oregano, basil, and rosemary
Salt & Pepper
1 tsp sugar
Pour olive oil evenly over the bottom of the slow cooker. Season each chicken breast with salt and pepper and place in to slow cooker.
Sprinkle with dried herbs and minced garlic. Top with sliced onions. Pour in vinegar and top with tomatoes. Sprinkle with 1 tsp sugar. Cook on high for 3 to 4 hours or on low for 5 to 6.