30 November 2013

Balsamic Crockpot Chicken

Yesterday, I decided to breakout the crockpot and save some time and dishes. I decided to make a very easy Balsamic Crockpot Chicken. I decided to wing it and create my own recipe.
  • 1.5 lbs Boneless Chicken Breasts
  • 1 bottle of Balsamic Vinaigrette
  • 1 lg vidalia onion – diced
  • 6 cloves garlic – diced
  • 1 tbsp canola oil
  • 1 bunch scallions – chopped
  • 16 oz package of sliced portobello mushrooms
  • 9 mini red, yellow & orange sweet peppers – sliced
  • 2 tsp dried oregano
  • 1/2 tsp dried tarragon
  • 6-9 fresh basil leaves
  • shredded cheese (optional for garnish – I used 3 cheese Italian blend)
Peppers & Mushrooms
The first thing I did was to cut the boneless chicken breast into cubes, similar to what you would do for making a soup or stew. I like to cut my chicken so it really absorbs the flavoring. I then poured about 1/2 of the bottle of Balsamic Vinaigrette into the crockpot and added the chicken. I set the crockpot to high for 6 hours and let the chicken start to cook.

I like to saute my onions and garlic when I have time, so I added about 1 tbsp of canola oil to a saucepan (enough to coat the pan) and cooked up the diced onions and garlic for about 5 minutes, just enough to brown them up a bit. I then added the onions and garlic to the chicken in the crockpot. Add the remainder of the ingredients: chopped scallions, sliced mushrooms, peppers, oregano, tarragon, and fresh chopped basil.

Enjoy as a soup or drain & put over lettuce, pasta or rice!
It was very easy to make…I’d love to hear from you in a comment below. Do you have recipes you like to share? What types of dishes do you make in your crockpot?