I get a lot of request for chicken recipes, mainly boneless skinless chicken breasts. The easier the better, I say!
Being a Southern girl, I truly enjoy just taking a whole chicken and putting it into the slow cooker with a little water, salt and pepper and let it cook all day long. Use tongs and grab a hunk of that juicy tender chicken and put it on my plate with a couple side vegetables and I’m a happy camper. Plus I get 3-4 cups of rich chicken broth for the freezer!
But sometimes, I want boneless skinless chicken breasts that has cooked in a rich flavorful sauce in my slow cooker until it falls apart. That’s what this recipe is.
Layer it up, Cover it up, then Cook it up!
We’ll start with some Brussels sprouts and mushrooms in the bottom, then the chicken breasts, topped with a beautiful balsamic tomato mixture and garlic. Cook it til it falls apart and serve over cooked white rice! DE-Licious! Practically a meal in a bowl!
Here’s how I make it.
Slow Cooker Balsamic Chicken
Clean and prep the Brussels sprouts and mushrooms. I like to trim off the ends of the Brussels sprouts, then cut them in half through the stem. This keeps them in tact. The mushrooms, I wipe off any dirt with a dry paper towel and cut them in half or quarters depending on how big they are. You can also use a pack of sliced!
By the way, if you’re not a Brussels sprout lover, just leave them out… I have made this with just the mushrooms and it’s equally yummy!
In a standard 4 quart slow cooker, toss in the Brussels Sprouts and mushrooms.
Layer the boneless skinless chicken breasts on top of the vegis…
In a small bowl, mix together the balsamic vinegar, tomato puree, honey, Dijon mustard, dried thyme, dried oregano, crushed red pepper flakes (optional), salt and pepper.
Pour this DE-licious concoction over the chicken in the slow cooker.
I’m telling ya, it’s gonna be fabulous!
Top with the chopped garlic.
While I do keep the chopped garlic from the jar in my fridge, fresh is always better when I have it. Here I had fresh and it just takes it to a whole new level of deliciousness!
Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours. With a fork, pull apart the chicken to shred it in the sauce.
Serve over your rice of choice. Long grain, Basmati or Jasmine are my preferred choices.
And garnish with a bit of chopped parsley. YUMMY!
Here’s the printer friendly recipe.