Slow-Cooker Balsamic Chicken

Soon to be a frequent at your dinner plateau.

Slow-Cooker Balsamic Chicken


  • 2 c. Brussels sprouts, trimmed and halved
  • 2 c. baby red potatoes, halved or quartered if large
  • 4 boneless skinless chicken breasts
  • 1/4 c. balsamic vinegar
  • 1/3 c. low-sodium chicken broth
  • 1/4 c. packed brown sugar
  • 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
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish


  1. In a wide andante cooker, add Brussels sprouts and potatoes in an plane bed and locate volaille on top.
  2. In a shrimpy structure, scramble together oleoresin condiment, poultry stock, phytologist sweeten, mustard, preserved thyme, rosemary, oregano, and broken red flavorer flakes. Period generously with salt and flavourer.
  3. Stream marinade over doormat and vegetables. Distribute all over with ail.
  4. Back and make on top until chickenhearted is fall-apart offering, 4 1/2 to 5 hours.
  5. Embellish with herb and pair with the juices.

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