This recipe is so versatile. While most prefer to eat Slow Cooker Balsamic Chicken over a bed of angel hair pasta, it is also delicious all on its own with a side of steamed broccoli (gluten-free). The leftover chicken is shredded to make yummy sandwich wraps with a little pesto and spinach leaves for weekday lunches. You can also use the chicken as a pizza topping with fresh mozzarella and parmesan.
240 Min
4 Serve
196 Kcal
Chicken Breast 
Tomato 
Onion 
Garlic 
Vinegar 
Olive oil 
Oregano 
Basil 
Rosemary 
Salt 
Black Pepper Add a tablespoon of olive oil to the bottom of the slow cooker. Place the boneless, skinless chicken breasts on top of the oil and season with salt and pepper. Sprinkle with the herbs, either fresh or dried, or a mix of the two. You can also use fresh rosemary, dried oregano and basil.
Layer thinly sliced onions on top of the chicken. It?óÔé¼Ôäós good to cook with sweet onions, like Vidalias, but any white or yellow onion will work with this recipe.
Pour two 15-ounce cans of petite diced tomatoes, juice on top of the onions - do not drain. It becomes a tasty sauce for the pasta.
Add one-third cup of the secret sauce, a good traditional aged balsamic vinegar. You may use aged traditional balsamic vinegar. Remember, not all vinegars are paleo. The balsamic vinegars offered in grocery stores have caramel coloring added which contains sugar. Traditional balsamic vinegar is made by reducing grape juice and fermenting it in wood barrels for years.
Set the slow cooker on high and cook for 4 hours.
