Slow-Cooker Balsamic Chicken
Slow-Cooker Balsamic Chicken with Brussel Sprouts and Potatoes.
This recipe contains brussel sprouts, potatoes (red), chicken breasts (boneless skinless), balsamic vinegar, chicken broth, honey, mustard (whole grain), thyme (dried), rosemary leaves, oregano (dried), crushed red pepper, salt (kosher), black pepper, garlic (fresh), parsley (fresh)
Prep time: 20 min
Cook time: 5 hr
- 2 cup(s) brussels sprouts, trimmed and halved
- 2 cup(s) baby red potatoes, halved or quartered if large
- 4 boneless skinless chicken breasts
- 1/4 cup(s) balsamic vinegar
- 1/3 cup(s) low-sodium chicken broth
- 1/4 cup(s) honey
- 2 tbsp. grainy dijon mustard
- 1 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 - 4 ds. kosher salt to taste
- 2 - 4 ds. black pepper to taste
- 2 clove(s) garlic, minced
- 1 whole bunch freshly chopped parsley, for garnish
- 1. In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top. In a small bowl, whisk together balsamic vinegar, chicken broth, honey, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
- 2. Pour marinade over chicken and vegetables. Scatter all over with garlic. Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours. Garnish with parsley and serve with the juices.