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Rosemary balsamic chicken

Rosemary Balsamic Chicken

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Prep Time 8 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.33 cup balsamic vinegar
  • 0.5 cup chicken broth
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tsp honey

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Whisk together the balsamic, broth, olive oil, garlic, rosemary, and honey, then pour over the chicken.
  3. Cover; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
  4. Slice the chicken and spoon the rosemary balsamic sauce over the top.
  5. Garnish with extra rosemary and serve with roasted potatoes.

Notes

Simmer the leftover sauce on the stove to reduce it into a richer glaze.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.