Feast

Jul 31

crockpot balsamic chicken

Time:

4 1/2 hours

Servings:

8

Level:

Easy

crockpot chicken

The other night I needed a quick, healthy dinner. I was going to be out all afternoon and wanted to come home to dinner being done. So I thought I would do my crockpot balsamic chicken. It’s tangy shredded chicken with a hint of sweetness and an asian flare. Serve it up with a little cooked broccoli and rice and there you have a complete meal. Hope you enjoy this recipe.

crockpot chicken balsamic chicken crockpot balsamic chicken Adapted from skinny taste. As shared on Savvy Southern Style.

Ingredients

  • 3-4 chicken breast
  • 1/3 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon ginger
  • 1 tablespoon honey
  • 1 cup water
  • broccoli florets

optional garnishes:

  • red pepper flakes

Directions

Place everything in the crockpot except the chicken. Mix together your sauce. Add in your chicken and stir well. Cover. Cook on high for 4 hours or low for 8 hours. Just a side note, the chicken will look black and almost like it's burnt but it's should okay.

After your chicken is done, shred it. It should just fall apart. If you are using the broccoli florets, put them on top of the chicken at this point. Cover and cook on high for another 30 minutes, or until tender.

Serve over rice or quinoa. Sprinkle with a few red pepper flakes for some heat.

Tags:

  • Keri Ronk

    It’s official. I think you should come over and have a cooking day with me! It would be so fun spending a day in the kitchen with you coming up with all sorts of yummy new dishes!

    • Kim

      That sounds like a brilliant idea! I just made some feta guacamole inspired by yours. It was so yummy! I think I am going to serve it at Job’s birthday cook out on Monday! I just bought pita chips to go with it.

  • Kim

    I am making this RIGHT now and I am using frozen breasts. I use either, but just adjust the time. For larger and frozen chicken breast they take longer – like 8 hours on low 4-5 hours on low. For thawed chicken breasts or frozen tenderloins (which are small) it takes more like 6 on low 3-4 on high. Hope this helps and isn’t more confusing :) I just keep cooking the chicken until it just falls apart with a fork.

  • Tara Sylvester

    That helps, thank you!!

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