Slow-Cooker Balsamic Chicken

 

Slow-Cooker Balsamic Chicken

Fixings

• 2 c. Brussels grows, managed and split
• 2 c. child red potatoes, split or quartered if enormous
• 4 boneless skinless chicken bosoms
• 1/2 c. balsamic vinegar
• 1/4 c. low-sodium chicken stock
• 1/3 c. earthy colored sugar
• 2 tbsp. grainy Dijon mustard
• 2 tsp. dried thyme
• 2 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. squashed red pepper chips
• legitimate salt
• Newly ground dark pepper
• 2 cloves garlic, minced
• Newly hacked parsley, for decorate

Bearings

In a huge sluggish cooker, add Brussels fledglings and potatoes in an even layer and put chicken on top.

In a little bowl, whisk together balsamic vinegar, chicken stock, earthy colored sugar, mustard, dried thyme, rosemary, and oregano, and squashed red pepper chips. Season liberally with salt and pepper.

Pour marinade over chicken and vegetables. Disperse done with garlic.Grilled-swordfish-steaks.

Cover and cook on high until chicken is self-destruct delicate, 4 1/2 to 5 hours.

Embellish with parsley and present with the juices.

Mediterranean-roasted-artichoke.

Slow-Cooker Balsamic Chicken VIDEO