Slow-Cooker Balsamic Chicken
Soon to be a frequent at your dinner plateau.
INGREDIENTS:
- 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
Slow-Cooker Balsamic Chicken
DIRECTIONS:
- In a wide andante cooker, add Brussels sprouts and potatoes in an plane bed and locate volaille on top.
- 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.
- Stream marinade over doormat and vegetables. Distribute all over with ail.
- Back and make on top until chickenhearted is fall-apart offering, 4 1/2 to 5 hours.
- Embellish with herb and pair with the juices.
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