Crock-Pot Balsamic Chicken
There are so many ways to cook chicken! Cooking it in a crock-pot turns the poultry fall-apart tender. In this recipe, the marinade with balsamic vinegar, mustard, a rich assortment of herbs and spices makes the chicken savory, tangy, sweet and nicely sticky. Simply glorious!
20 min + 5 h
Main dish
Brussels sprouts – 2 cups, trimmed and halved
Baby red potatoes – 2 cups, halved or quartered if large
4 chicken breasts, boneless, skinless
Balsamic vinegar – 1/4 cups
Low-sodium chicken broth – 1/3 cups
Honey – 1/4 cups
Grainy Dijon mustard – 2 tbsp
Thyme – 1 tsp, dried
Rosemary – 1/2 tsp, dried
Oregano – 1/2 tsp, dried
Red pepper flakes – 1/2 tsp, crushed
Kosher salt – to taste
Black pepper – to taste, freshly ground
2 cloves garlic, minced
Parsley, freshly chopped, for garnish
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