When I originally began my page, I included a thread on the Discussions tab for Readers' Recipes, but Facebook has recently removed Discussions. Boo! But don't let that stop you from sharing your recipes. You can just post the recipe on the Facebook wall or share a link, if the recipe is from another website and include any MSPI changes.
Fortunately, before Facebook closed Discussions, I was able to save a copy of this recipe. It was posted by MSPI Mama reader Lindsey. Thanks, Lindsey! The recipe is yummy and super easy to make in the slow cooker.
Balsamic Chicken
Source: Slightly adapted from the version Lindsey shared on Facebook
2 tbsp. olive oil
4-6 boneless, skinless, chicken breasts (fresh or frozen)
ground black pepper and salt, to taste
1 onion, thinly sliced
4 garlic cloves, minced
1 tsp. dried oregano
Pour the olive oil into a slow cooker and swirl to cover the bottom. Season the chicken breasts with salt and pepper, then place them in the slow cooker. Layer sliced onion on top of chicken. Sprinkle herbs and garlic cloves over the top. Pour in vinegar and top with tomatoes. Cook on high three to four hours.
ground black pepper and salt, to taste
1 onion, thinly sliced
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup balsamic vinegar
½ tsp. dried thyme
½ cup balsamic vinegar
2 14.5 oz. cans diced tomatoes
hot cooked angel hair pasta or rice
Pour the olive oil into a slow cooker and swirl to cover the bottom. Season the chicken breasts with salt and pepper, then place them in the slow cooker. Layer sliced onion on top of chicken. Sprinkle herbs and garlic cloves over the top. Pour in vinegar and top with tomatoes. Cook on high three to four hours.
Serve chicken breasts whole, chopped or shredded with vegetables and sauce over angel hair pasta or rice.
Tip: The size of your chicken breasts, how many you are using and whether they are fresh or frozen will greatly determine how fast they cook. Cook it too long, and the chicken will dry out on you. I made this with four frozen chicken breasts, and four hours was more than enough time to completely cook the chicken.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
5 comments:
What if you do not have the tomatoes? Is there a substitute?
You could probably just leave the tomatoes out, but the balsamic vinegar might end up being way too strong. Personally, I'd probably skip this recipe until you have the tomatoes ...
I used some MSPI-friendly jarred spaghetti sauce from my pantry (same amount as canned tomatoes) and it turned out wonderfully. The dish is probably better with pasta this way.
Thanks for such a great and simple recipe!
Made this tonight and it was a hit! I added a can of white beans in at the end which was a good addition.
SO Good! This is my new favorite! And so easy! Next time I may add a can of black beans or white beans.
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