Balsamic Chicken


1 1/4 pounds boneless, skinless chicken breasts

2 medium shallots, thinly slices

2 cloves garlic, minced

1 tbsp extra virgin olive oil

1/2 teaspoon italian seasoning

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

1/4 cup apple cider

2 tbsp balsamic vinegar

2 roma tomatoes, chopped

2 tbsp fresh parsley


In a 3 1/2 or 4 quart slow cooker, combine the chicken, shallots, garlic, olive oil, italian seasoning, salt, and pepper flakes. Turn the chicken to coat. Pour the cider and vinegar over the chicken. Cover and cook on low for 3-4 hours.

Transfer the chicken to a serving platter. Strain the cooking liquid. Top the chicken with the tomatoes and parsley. Drizzle with additional balsamic vinegar and the cooking liquid and serve.

Serves 4.

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