| Prep Time | 20 minutes |
| Cook Time | 4- 4 1/2 hours |
| Servings |
servings
|
Ingredients
- 2 cups brussel sprouts trimmed and halved
- 2 cups baby red potatoes halved
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 1/3 cup low-sodium chicken broth
- 1/4 cup honey
- 2 tablespoon grainy Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- kosher salt
- freshly ground pepper
- 2 cloves garlic minced
- chopped fresh parsley for garnish
Ingredients
|
Instructions
- In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
- In a small bowl, whisk together balsamic vinegar, chicken broth, honey, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
- Pour marinade over chicken and vegetables. Scatter all over with garlic.
- Cover and cook on high until chicken is fall-apart tender, 4 to 4 1/2 hours.
- Garnish with parsley and serve with the juices.
Recipe Notes
Sauce can be doubled.
Recipe adapted from delish.com.
Nutrition Facts
Slow Cooker Balsamic Chicken
Amount Per Serving
Calories 315
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 88mg
29%
Sodium 483mg
20%
Potassium 225mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 5g
20%
Sugars 22g
Protein 29g
58%
Vitamin A
8%
Vitamin C
66%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.