Recipes

[house_cat]

I made this a couple of times and we loved it - not sure if I posted it already.

I got it from this blog, and made a couple of tweaks.

Crock Pot Balsamic Chicken

Ingredients:

2 teaspoons garlic powder
2  teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions: 
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.   

Nutrition Info:

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

[Venezia]

@house_cat- This sounds nice, but it's only DH and myself.  Do you know if this would freeze well?  I'd like to make it, if it does.

[house_cat]

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@Venezia wrote:

@house_cat- This sounds nice, but it's only DH and myself.  Do you know if this would freeze well?  I'd like to make it, if it does.

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@Venezia

I'm sure it would. The skinless/boneless thighs that I buy are packages of six.  We can eat two each and then I use the leftover in my lunch salads during the week.

[CelticCrafter]

I would love to be able do chicken in the crock pot but I've never had any luck with it, no matter what it's always dry, dry, dry.

[Sweetbay magnolia]

Sounds lovely, @house_cat.  I love a good balsamic.

The recipe could easily be "reduced".

I cook all kinds of chicken (bone-in and boneless) in a "bean crock", which is a kind of slow cooker, but in the oven.  Love to do it with a thick shoyu and some ginger and hoisin, or just a cream sauce.  Falls off the bone tender.  Or tender even without the bone.

I just did a whole roaster in a new Temp-tations belly pot.  Wow, got some nice stock out of it and plenty for sandwiches, meals, etc, and am making soup right now.

Enjoy.🥘

[Zhills]

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@Venezia wrote:

@house_cat- This sounds nice, but it's only DH and myself.  Do you know if this would freeze well?  I'd like to make it, if it does.

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It is all even measurements so it would be easy to half.  I cook for 1 and that's what I have to do.  

[Luvtuna]

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@house_cat wrote:

I made this a couple of times and we loved it - not sure if I posted it already.

I got it from this blog, and made a couple of tweaks.

Crock Pot Balsamic Chicken

Ingredients:

2 teaspoons garlic powder
2  teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Directions: 
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.   

Nutrition Info:

Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

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Thank you for this recipe.  My now deceased mother in law made a vinegar chicken that I loved and was never able to duplicate.  Your recipe sounds wonderful.

[Venezia]

@house_cat- Thanks for the reply.  I'll try this in the next week or so.

@Zhills- I did wonder about that.  Sometimes I've halved recipes and they didn't seem to turn out right, but I can't see why this one wouldn't, especially in a crockpot.

[NorthernLights]

I'm always afraid to cook with vinegar which is weird because I'm always buying different kinds and flavors to cook with. I may have to jump in and try this it sounds delicious!

[novamc1]

@house_cat

Looks good.  Been making a lot more use of balsamic vinegar myself lately. 

Used a marinade containing it for a pork tenderloin roast a few days ago...........plus,  I'm having a rather large (call that impossible) cocktail-dinner  gathering of neighbors and friends next week, and needed one more item that could appeal to  the vegetarians and other health-challenged people in the crowd.

So for one of the dishes......I'm just gonna carve up some grape or cherry or larger tomatoes and marinate them for a while in an herb-seasoned  balsamic and olive oil vinaigrette with sliced cucumbers and sweet onion

The color of the finished product will be red and green, so I guess it will pass as acceptable for the holiday season!!  LOL!.