Slow Cooker Balsamic Chicken
User Reviews
5
9 reviews
Excellent
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Cuisine
Vegetarian
Slow Cooker Balsamic Chicken
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 8-10 boneless skinless chicken thighs
- 1-2 tablespoons extra virgin olive oil
- 1 16 ounce white pearl onions frozen, package
- 8 ounces white button mushrooms quartered
- 5 garlic minced, cloves
- 2 rosemary stems, fresh
- 1 bay leaf
- ¾ cup balsamic vinegar
- 1 cup chicken stock
- 3 tablespoons tomato paste
- ¼ cup brown sugar
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon butter
- ½ cup pomegranate seeds
- ¼ cup flat-leaf parsley torn or chopped, leaves
Instructions
- Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
- Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
- Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
- Garnish the chicken with pomegranate seeds and parsley and serve immediately with rice, mashed potatoes or other grain and balsamic sauce.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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