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Slow Cooker Balsamic Chicken

With spring comes a burst of activity, thanks to various demands on our time. It can be tough to find the time to cook. Who could forget some of the awful meals we had during Little League season? Not my family, for sure. I wish I had had a slow cooker then.

Slow Cooker Balsamic Chicken

The Basics:

  • 4 pounds skinless, boneless chicken thighs trimmed of excess fat
  • Extra virgin olive oil
  • Balsamic glaze
  • Salt
  • Garlic powder
  • 2 bunches scallions
Serve with peas and rice or baked sweet potatoes.

Serve with peas and rice or baked sweet potatoes.

Cut off the root end of the scallions and discard. Cut scallions into pieces no more than 1 ½ inches long.

Arrange half the chicken thighs in the slow cooker.

Brush with olive oil.

Drizzle with balsamic glaze.

Sprinkle with salt and garlic powder.

Cover with half of the scallions.

Repeat ingredients.

Cook on low until scallions and chicken are tender, about 5 hours.

Keep it simple. Serve with brown or white rice and peas. For an excellent upgrade, make whole sweet potatoes in the microwave. Wash and dry the potatoes and place them on a shallow baking dish. They are sure to ooze even when pierced. Cook them until very soft, and they’ll remind you of pudding.

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