Make Balsamic Chicken and Vegetables for Slow Cooker Month

Slow Cooker Balsamic Chicken and Vegetables
  • 6 to 8 boneless, skinless chicken thighs
  • 2 cloves garlic, minced
  • 16 ounces baby carrots
  • 1 sweet onion, quartered
  • 16 ounces red potatoes, quartered
  • Rosemary
  • Thyme
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons red pepper flakes
  • 1 head broccoli
  1. Brown chicken thighs on stove 2 to 3 minutes per side, set aside
  2. Drizzle a little olive oil in your 5-6 quart slow cooker and spread garlic on bottom
  3. Add layers of the onion, carrots, red potatoes, and chicken thighs
  4. Sprinkle rosemary and thyme on top
  5. In small bowl, combine brown sugar, balsamic vinegar, and red pepper flakes and pour on top of chicken thighs
  6. Cover slow cooker and cook on low for 5 hours or high for 3 hours
  7. Add broccoli on top of chicken thighs, and cook for another hour
  8. Garnish with more fresh herbs and slivers of almonds if desired