While my first attempt at Balsamic Chicken was good, it wasn’t great. Using balsamic vinegar, only, was a bit much for Bob. For me, it was just missing . . . . complexity?
I knew it was something that could be improved upon.
And true to how I roll, I still wanted SIMPLE.
This version is a great improvement from the last, in my eyes. Versatile, delicious and simple!
Balsamic Chicken and Tomatoes
- 1 lb. chicken breasts
- 1 box Pomi chopped tomatoes (or 2 cans of diced tomatoes)
- 1/4 c. balsamic vinegar
- 1 T. garlic, minced
- dash of sea salt and black ground pepper
Directions: Place everything in a slow cooker. Cook on low for 6-8 hours, or high for 4-5 hours.
You can serve as is, or shred the chicken in the slow cooker first.
For dinner, I served this along side roasted carnival squash and a side salad. Another night, I paired the chicken with some roasted brussels sprouts.
Also, I tried a new twist when roasting the brussels sprouts. Sarah at The Smart Kitchen had recently posted a recipe for Orange Mustard Soy Roasted Cabbage. I decided to try this out on brussels sprouts (although, I’m definitely going to give roasted cabbage a whirl soon!), since I’m up to my ears in them.
I mean, how can you pass this up??? I was immediately on my phone letting fellow blog-friends in the neighborhood know about the great deal.
Anyways, Sarah’s idea for this marinade/sauce was delicious!!
I love versatile dishes like this. It makes luches or weeknight dinners easy yet mouth-watering. Just what I need right about now! Happy Monday!
P.S. For those who might also be going . . . I’m registered for the Blend Retreat in May!