- 4-6 boneless chicken breasts,cut each in half
- 1 14.5 oz can diced tomatoes (i like muir glen)
- 1 onion thinly sliced
- 4 garlic cloves
- 1/3 cup balsamic vinegar
- 1 TBS olive oil
- 1 tsp each: dried oregano,basil, and rosemary
- 1/2 tsp thyme
Balsamic Chicken
Pour the olive oil on bottom of crock pot.
Place in chicken breasts, lightly salt and pepper each breast
Put sliced onion on top of chicken
Then put in all the dried herbs and garlic cloves
Pour in vinegar and top with can tomatoes
Cook on low 4-5 hours, (flip meat once at about 3 hours, otherwise leave pot alone). Serve over angel hair pasta
original source – DishingWithLeslie
Update and additional notes by Donna Sullivan Smith
I have cooked this meal. It is great. I did a couple of extra things if it helps anyone.
1. Browned my chicken with a little flour, salt, and pepper in coconut oil (it just looked better to me)!
2. After putting the chicken into the crock pot, I took the drippings, added a little more oil, the herbs, garlic, onion and cooked until soft – added vinegar and tomatoes to deglaze everything – then, placed into crock pot. Worked out really well!
Balsamic Chicken,
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@Slammie, I am a dark meat person also, and if you do skin on in a crockpot the skin turns out slimy, I don’t know where you live, but here in Mo. they have boneless skinless chicken thigh cutlets, that is what I use! Works great!
Do you know if it would work well with thighs or drumsticks with the skin on? Thanks!
I have not cooked any chicken with the skin on because I always though it may turn out gooey. It wont get that crispy, cooked finish you may be looking for. I don’t think it would hurt to do it, I would remove the skin before serving or just remove it altogether.
instead of quipping over who invented it, has anyone actually tried it and is it any good?
We’ve done a variation of this. If you’re a fan of Balsamic Vinegar, You’ll enjoy it. See there… no quipping. hahaha… maybe a smirk though.
I see that Leslie is credited, up at the top….you guys are great!!
Thanks Sharon.
We will always stick to the original intent which is to make this a better place for the community to share ideas, recipes, and just have fun. It doesn’t hurt that we actually do cook and enjoy it too!
If you look at the top of each recipe, we will always show the name of the submitter and on our recipes “submission form” we have always had a place to input a web address to give the proper credit.
The bottom line for us, if it isn’t fun, we just wont do it. We hope you enjoy the site, perhaps meet some new friends online and spread the word. Cheers.
This recipe was stolen and slightly changed (so they could sayits theirs) I am really disapointed to not see credit given where credit is due!!!! Shady.
Hello Nicole – This was submitted by a fan. If you know the source, Please let us know and we will give due credit by all means. Our site is open for all people to share recipes and we never claim that all of these recipes are ours. So Please help us out on this so we can show everyone who deserves the credit. Thanks!
Gregg…Would you just message the creator, Leslie Marshall on Facebook. She also has a page called Dishing With Leslie.She can tell you more. I know one ingrediant is different on here than on hers, but I know they got it from her because the directions are the same and the colons are in the same spots. So it was obviously copied. I would really appriciate and she would too! She already is aware of this and has asked me to ask you to message her. I really appriciate your quick response! Thanks