Slow Cooker Balsamic Chicken

Here is our winner!! 
So you all know I made our favorites at least
twice before picking the winner. 
Just to be sure you know. 
This came from another friend of mine who also 
has four kids. She didn't give it a name so I 
dubbed it Balsamic Chicken.
Sorry for the lame photo - all I had at the
moment was my iphone.

 
 
Balsamic Chicken

1. Rinse 5lb chicken
 
2. Mix
 
2 Tbls dried rosemary
 
2 tsp sea salt/kosher salt
 
3 garlic cloves, crushed
 
1 Tbls ground pepper
 
3.  Rub on and under skin
 
4. Chop 1 red onion or sweet onion. Put in 
cavity and scatter around chicken
 
5. Mix 
 
1/4 cup balsamic vinegar
 
1/4 cup red wine
 
Pour over top of chicken and inside
 
 
Marinate a few hours and cook for 1 hour at 
350
 
Or don't marinate and put in crockpot, 
5-6 hours on high or all day on low 
 
When finished or the next day, if feeling 
ambitious, put all leftovers in stock pot 
with onion, carrots, celery, bay leaf, 
pepper, salt, and simmer until chicken 
about to fall apart.  Let cool.  You are 
left with an amazing stock and probably 
enough chicken to pick off the bone for 
a great chicken soup.


After making this several times and 
learning a few tricks to using a slow cooker,
our favorite way of making this is using 
4 lbs of boneless skinless chicken thighs 
rubbed with
2 tsp powered rosemary
3 tsp kosher salt
3 crushed garlic cloves
1 TBS ground pepper
Place in slow cooker with 
1 sliced red or sweet onion
Sprinkle 3 TBS minute tapioca over 
chicken and onions.
Pour 1/3 cup balsamic vinegar and 
1/3 cup red wine vinegar over chicken & onions.
Cook 8 hours on low. 
Chicken should fall apart nicely and 
tapioca turns liquid into a nice glazey sauce.
Serve over rustic mashed potatoes. Yum!!

Comments

[plumbing]

Looks delicious! YUMMY!

[Shara]

Thanks for sharing your slow cooker recipes:) I discovered the slow cooker last year too, as a way to cope with life with two little ones. I have shared lots of recipes on my blog too.