Ingredients
- 1 Tablespoon olive oil
- 3-3½ lbs boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 cloves garlic, crushed or finely minced
- ¾ cup balsamic vinegar
- 2 cups cherry or grape tomatoes, left whole
- ¼ cup basil leaves, cut into chiffonade (fine ribbons)
- Homemade or storebought balsamic reduction, if desired.
Instructions
- Coat the bottom of your slow cooker with oil. Add the chicken, salt, pepper, garlic, balsamic vinegar, and tomatoes.
- Cook on low for 6-8 hours, or until chicken is cooked through and falls apart easily.
- Gently shred the chicken with two forks, add the basil, and toss together to gently combine the chicken, tomatoes, juices and basil.
- Serve over pasta, polenta, or rice, or alongside roasted vegetables and drizzle with balsamic reduction, if desired.
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