Ohhhhhh! I loved this dinner! My sweet friend Heather shared this recipe with me one day because she knows how I heart my slow cooker and I’m sooooo glad she did! It’s the perfect slow cooker meal…no browning the meat, just layer everything in and go. Perfection, right? I served my chicken over brown rice but you could totally do it with cooked pasta or mashed potatoes too. Simple, delicious, quick, what more could a girl ask for?
3-4 tablespoons Extra Virgin Olive Oil (EVOO)
1 pound chicken breasts (frozen or thawed)
1 onion, sliced
4-5 cloves garlic, chopped
1 (28 oz) can Fire Roasted Tomatoes (not Rotel! The can actually says Fire Roasted Tomatoes.)
1/2 cup balsamic vinegar
lots of salt and pepper
2 heaping tablespoons sugar
In your slow cooker, layer all ingredients in order above except the sugar (you’ll add that at the end). If the chicken is frozen, cook on low 7-8 hours or high 4-5 hours. If your chicken is thawed, cook on low 6 hours or high 3 hours.
About 30 minutes before you’re ready to eat, remove lid and shred the chicken with two forks right inside the slow cooker. Stir in sugar and cover again to finish cooking another 20-30 minutes.
That’s it! Next time, I think I’m going to try my chicken over mashed potatoes…so yummy! Thanks Heather!