Slow-Cooker Balsamic Chicken

Slow-Cooker Balsamic Chicken

Fixings

2 c. Brussels grows, managed and split

2 c. child red potatoes, divided or quartered if huge

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 pieces

genuine salt

Newly ground dark pepper

2 cloves garlic, minced

Newly slashed parsley, for embellish

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 drops. Season liberally with salt and pepper.

Pour marinade over chicken and vegetables. Dissipate done with garlic.Beet-salad-with-dilled-yogurt-sauce.

Cover and cook on high until chicken is go to pieces delicate, 4 1/2 to 5 hours.

Decorate with parsley and present with the juices.Enjoy it !!!

Slow-Cooker Balsamic Chicken VIDEO