• 1/2 cup [~= 112.5 ml] balsamic vinegar
• 1/2 cup [~= 112.5 ml] chicken broth
• 1/4 cup [~= 56.25 ml] brown sugar, packed
• 3 cloves garlic, minced
• 4 bone-in, skin-on chicken breasts
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Cook Time 8 hours, 5 minutes
Total Time 8 hours, 10 minutes
Yield 4 servings
Let the crockpot do all of the work in the easiest dish of all time. Simply throw everything in with 5 min prep. That's it!
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside.
Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste.
Place chicken breasts into a 6-qt slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165 degrees F.
Serve immediately, garnished with parsley, if desired.

Dinner-Chicken

http://damndelicious.net/2015/08/14/slow-cooker-balsamic-chicken/

2016-01-10