GLUTEN-FREE SLOW COOKER BALSAMIC CHICKEN

All Recipes Magazine
Sue


Slow-Cooker Balsamic Chicken

2 TBSP Olive Oil
4 (6 ounce) boneless, skinless chicken breasts
1 tsp salt
1/4 tsp black pepper
1 onion, sliced
4 cloves garlic, minced
1 tsp dried oregano
1 tsp basil
1 tsp dried rosemary
1/2 tsp dried thyme
1/3 cup balsamic vinegar
1 (28-ounce) can crushed tomatoes


Drizzle the oil into a 5 to 6 quart round or ovalslow cooker.  Sprinkle both
sides of the chicken breasts with salt and pepper.  Put in the slow cooker.
Top the chicken with the onion slices, garlic, oregano, basil, rosemary, and
the thyme.  Drizzle the vinegar over the chicken.  Pour the tomatoes over the
top.  Cover and cook on low until the chicken is cooked through and an instant
read thermometer inserted into the thickest part of the breasts registers 165 F;
about 2 to 2 1/4 hours.  YIELD:  4 Servings


Cinnamon - The Gourmet Girl