Fresh Balsamic Crockpot Chicken
On these cold winter days I find myself less motivated to cook and more motivated to eat. Really bad combo if you ask me. I don't know if it is the going to work in the dark and getting home in the dark that makes me feel like snuggling and less energized to be in the kitchen. Ya feel me? Yeah thought so. Crockpots to the rescue! This recipe is awesome too because it only takes a few hours to cook so if you decide to do a crockpot dinner later in the day, you still have time to enjoy it. I found the recipe here and followed it just how she had it. She has some great pictures and ideas for making this with chicken breast, so be sure to check it out if you are interested.
Fresh Balsamic Crockpot Chicken
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs - I used drumsticks, worked just a well
Sprinkle of fresh chopped parsley (optional- I wasn't a big fan of the parsley)
Combine the dry ingredients together and rub them on the chicken. In the bottom of your crockpot place the olive oil and garlic. Put in your chicken next and pour balsamic vinegar over everything. Cook on high for 4 hours. Sprinkle fresh chopped parsley over cooked chicken and enjoy!
This sounds awesome. I'm going to make this with chicken breasts. I love the balsamic vinegar taste with meats. I've made a pot roast with it and it's awesome. Thanks for this new recipe to try!
ReplyDeleteHow did this turn out with chicken breasts? I would like to try this tomorrow (hopefully you get this in time), and would like any pointers in regards to adding something so that it doesn't dry out (like the suggestion for chicken broth, and how much). Thanks!
DeleteOpps sorry I didn't get this in time. It was great! I used a can of fire roasted tomatoes with the balsamic with some chicken broth. I had a cup of broth that I reduced to 1/2 cup on the stove and then drained the tomatoes and added both to the balsamic. Pour over the chicken and let it go! It was amazing.
DeleteWelcome! You may have to add a bit more liquid so the breasts don't dry out. (maybe some chicken broth) Let me know how it turns out! :)
ReplyDeleteCould I use frozen chicken? Would I be able to rub everything on frozen chicken? Or does it have to be thawed?
ReplyDeleteI'd be using chicken breasts also. How much chicken broth do you think I should add? Sounds delicious, I want to try it.
I'm not sure if it's Paleo-friendly, but I modified this recipe by adding organic diced tomatoes to the garlic and olive oil, then I placed three bone-in, quick-seared seasoned pork chops on top. Cooked on high for two hours, then low for two hours. The pork was a tad dry, so I probably should have nestled them more in the tomatoes. Overall, though, a very tasty dish! Thankful for Pinterest and Paleo Fresh.
ReplyDeleteI haven't tried it with frozed chicken, but I don't see any problem with it. I would use about 1/2 - 1 cup broth, depending on how much chicken you use. Let us know how it works out!
ReplyDeleteChristine- that sounds so good! Thanks for sharing your ideas. And it is definitely paleo. :)
ReplyDeleteJust made this --- changed it up just a bit and used frozen chicken tenders --- I just added everything to the balsamic vinegar (used 1 cup) added 1 cup of chicken stock --- poured over the chicken -- cooked on high 2 hrs, turned to low -- had this with sauted kale --was amazing!!!
ReplyDeleteAwesome! Thanks for the feedback. :)
ReplyDeleteThank you for this fantastic recipe! It was one of the first Paleo meals I made and it's now on our rotation. Tonight I paired it with roasted beets and a simple arugula salad for a wonderful meal. It satisfies the former foodie in me and has my 4 year old son declaring, 'It's amazingly yummy!' The broth at the bottom of the crock pot is so good I eat like a soup ;)
ReplyDeleteWelcome Staci- glad you liked it! The sides sound delicious! Thanks for sharing.
ReplyDeleteI made this tonight, sans parsley. It was delicious! So glad I pinned it.
ReplyDelete