Slow Cooker Balsamic Glazed Pork with Green Beans, and Carrots

Yields: 4 servings

Ingredients

• 2 lbs pounds boneless skinless chicken breasts
• 2 heaping cups largely chopped carrots (1-inch pieces)
• 2 cups green beans, tough ends removed (fresh or frozen)
• 1 medium onion, cut into bit size pieces
• 1 cup fat-free and low sodium chicken stock, vegetable stock or pork stock
• 2 Tbls Cornstarch
• For the marinade:
• 2 tablespoons balsamic vinegar
• 1/4 cup low sodium soy sauce
• 1/4 tablespoon dried rosemary
• 1/4 tablespoon dried oregano
• 1/2 tablespoon dried thyme
• 2 tsp. minced garlic
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup, honey or coconut sugar
• 1 tablespoon freshly ground black pepper
• 2 tsp. salt

Mix the marinade in a large bowl, and add the chicken, tossing to coat. Cover and refrigerate overnight.

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place Chicken, Green Beans, Carrots and broth and cornstarch in a large Ziploc bag. Add Marinade and toss to thoroughly coat.
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 8 hours.

Note:  You can also Bake this in the oven at 350 degrees for 30 – 40 minutes.

Serve over Wild rice or Quinoa