The cooler (and rainier) weather has definitely made it’s way to Michigan and it’s making me crave the “warm and fuzzy” kind of meals! My recipe for Balsamic Chicken is one of those. There is nothing like balsamic vinegar and tomatoes together. It’s like the perfect marriage!!!! This recipe is awesome because you dump everything in your crock and let it cook!
I LOVE this dish served over pasta, but it would also be great over rice, or even just on it’s own with some mashed potatoes and a delicious veggie side. This meal takes about 10 minutes to prep and will be on your table 5-6 hours after that, which makes this a great meal for the weekend, or for a day you won’t be gone for an 8-hour work day.
This recipe comes from the new Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts, which can be purchased just about anywhere books are sold in store or online. To purchase this book on amazon (which I usually find to be the least expensive) you can click here.
Hope Comerford, Clinton Township, MI
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 5–6 hours
Ideal slow-cooker size: 3-qt.
2 lbs. boneless, skinless chicken breasts
2 Tbsp. olive oil
½ tsp. salt
½ tsp. pepper
1 onion, halved and sliced
28-oz. can diced tomatoes
½ cup balsamic vinegar
2 tsp. sugar
2 tsp. garlic powder
2 tsp. Italian seasoning
cooked pasta for serving
1. Place chicken in crock. Drizzle with olive oil and sprinkle with salt and pepper.
2. Spread the onion over the top of the chicken.
3. In a bowl, mix together the diced tomatoes, balsamic vinegar, sugar, garlic powder, and Italian seasoning. Pour this over the chicken and onions.
4. Cover and cook on Low for 5–6 hours.
5. Serve over cooked pasta.