Slow Cooker Balsamic Chicken with Potatoes and Brussels Sprouts
A one pot dish soon to be a regular at your dinner table. If you don’t like brussels sprouts you can substitute carrots.
Yields: 6 Servings
INGREDIENTS
- 3 c. Brussels sprouts, trimmed and halved
- 3 c. baby red potatoes, halved or quartered if large
- 6 boneless skinless chicken breasts
- 3/4 c. balsamic vinegar
- 1/2 c. low-sodium chicken broth
- 1/3 c. brown sugar or honey
- 3 tbsp. grainy Dijon mustard
- 3 tsp. dried thyme
- 3 tsp. dried rosemary
- 2 tsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 1 tbsp. kosher salt (or to taste)
- Freshly ground black pepper
- 2 tbls. minced garlic
- Freshly chopped parsley, for garnish
DIRECTIONS
- In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
- In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
- Pour marinade over chicken and vegetables. Scatter all over with garlic.
- Cover and cook on low until chicken is fall-apart tender, 6-8 hours.
- Garnish with parsley and serve with the juices.
To Freeze and Slow Cook Later:
- Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
- Add all ingredients to your bag.
- Remove as much air as possible, seal, and freeze for up to three months.
- When ready to cook, thaw in refrigerator overnight.
- Cover and cook on low until chicken is fall-apart tender, 6-8 hours.
- Serve with salad or crusty french bread.
Directions for Freezer to Oven
- When ready to cook, thaw in gallon bag in the refrigerator overnight
- Lay the ingredients of the bag in the bottom of a 9 x 13 pan.
- Mix well to an even layer
- Bake at 350 degrees for 35 – 40 minutes or until Chicken is heated throughout.
- Enjoy!