Crockpot Balsamic Chicken

• Gluten free

• Meat

  • 3 Chicken breasts, bone-in skin-on

• Produce

  • 1 tsp Basil, dried
  • 3 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1/4 tsp Parsley, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Rosemary, Fresh
  • 1/4 tsp Thyme, dried

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

• Liquids

  • 1/2 cup Chicken broth or water

Found on servedfromscratch.com

Description

Ingredients

• 3-4 bone in, skin on, chicken breasts
• 1/2 cup balsamic vinegar
• 1/2 cup chicken broth* (or water for lower sodium option)
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh rosemary (or 1/4 teaspoon dried)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon of dried parsley
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

• Season chicken breasts with salt and pepper. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside. Mix together the basil, oregano, thyme, rosemary, parsley, red pepper flakes, salt and pepper, to taste. Place chicken breasts into a 6-qt crock pot and stir in balsamic vinegar mixture. Cover and cook on low heat for 6-7 hours or high for 3-4 hours. Serve immediately, garnished with parsley, if desired.