This recipe is one I stumbled upon when I first found out I had Celiac Disease from Skinny Ms. The recipe was simple and included a handful of ingredients that I already had in my kitchen. Typically when I find recipes I am dissatisfied because the recipe either calls for way too many ingredients or specialty items one wouldn't normally have in their kitchen. Perfect as is, I didn't need to adapt this recipe, besides omitting the seasonings because I didn't have them, so I give Skinny Ms. full credit for this recipe, and you can find her original post here.
Crockpot Balsamic Chicken
4 chicken breasts defrosted
(can make up to 6 with same ingredient amounts, want to make 8, double the recipe)
2 14.5 oz. cans of diced tomatoes - I buy no salt added, Wegmans' brand
1 medium onion sliced thin
2 tsp. minced garlic OR if 4 garlic cloves
1/2 cup balsamic vinegar (check labels and ingredients to ensure your balsamic is gluten free!)
1 tbsp. olive oil
salt and pepper to taste
1. Pour olive oil on the bottom of the crockpot
2. Salt and pepper each breast, add to crockpot
3. Put sliced onion on top of chicken
4. Pour in balsamic
5. Top with tomatoes (I don't just dump the can because they are in a liquid, I use a fork and drain a bit of the liquid tomato juice out before putting the two cans in)
6. Depending on your crockpot cooking time, cook on low for 4 hours (for me) or her website says high for 4 hours.
Once chicken is done cooking, take off the lid and breathe in the deliciousness. This chicken dish is so incredibly flavorful, you'll be wanting seconds before you even finish your first! The combination of balsamic with the diced tomatoes is to die for!
- Serve with quinoa, zoodles, or gluten free pasta
- Spinach goes great with this dish
- I love eating this cold the next day, it tastes even better as left overs if you shred the chicken up and let it soak in the sauce over night
- Check Skinny Ms. for the original recipe with the spices she added, I omitted them and love it!