I’ve made this recipe before but it must have been before I started my blog. I didn’t realize I hadn’t posted it yet, so I didn’t take a picture (we already ate and cleaned up). Anyway, I’ll still post the recipe. This one is a keeper! It’s another favorite from A Year of Crockpotting. I’ll post the original recipe. I just use whatever veggies I have on hand/what sounds good. Today I used carrots, peppers, onions, zucchini and red potatoes (all from our garden except the onion).
Balsamic Chicken with Spring Veggies
4-6 boneless, skinless chicken thighs (I used breasts, cut in half)
1 head of garlic (I skip this)
2 yellow squash
2 bell peppers
1 red onion
1/4 cup balsamic vinegar
2 tsp. worchestershire sauce
salt and pepper
Season chicken with salt and pepper. Place in crockpot. Chop veggies. Place in bowl. Add peeled garlic. Toss with vinegar and worchestershire sauce. Pour on top of chicken. Cook on low 8 hours.
*I just throw it all in the crockpot and stir it together. No need to get separate bowls dirty 🙂
*I added some garlic powder and skipped the fresh garlic…much faster.
*I cooked it on high about 6 hours today. Worked well.
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