Balsamic Chicken with Capers (Slow Cooker)
- Total Time: 6 Hours
Description
Still working on my slow cooker portfolio and so far, so good – the one thing that I’m for sure on, is if you ever slow cook chicken, use pieces with the bone still in, but always remove the skin. Thighs are my first pick for slow cooker perfection, but this try was with chicken breast just because I had them handy. This is borrowed from, ‘The Mediterranean Slow Cooker’, by Michele Scicolone, and it’s super quick to prep – enjoy!
Ingredients
Balsamic Chicken with Capers (Slow Cooker)
3 to 4 lbs. bone-in chicken pieces, skin removed – I prefer breasts or thighs, try to keep the pieces a similar size
Sauce
1/2 c. balsamic vinegar
2 T. Dijon mustard
2–4 cloves of garlic, minced
1 T. fresh rosemary, minced
2 T. drained capers, chopped
1/2 t. EACH salt AND freshly ground peppe
Instructions
In a medium bowl, whisk together the sauce ingredients and then dip and coat each chicken piece before placing it into the slow cooker. Pour any remaining sauce over all of the chicken, then cover and cook on low for 4 to 6 hours until the chicken is cooked through and coming away from the bone. We enjoyed this with a quinoa and pepper salad, which is also easily prepped ahead to make this a great week night meal.
- Category: Chicken, Slow Cooker
