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But really…Crockpot Balsamic Chicken.
Fall has been here for awhile now, but it finally feels like it. There is an actual need for boots, umbrellas, and hot drinks to keep warm. Oh yes and to cuddle up with puppies.
The best way to embrace this cold weather is to keep cozy with some comfort food. This dish will fill you up, warm you up, and pick you up.
I found this recipe on Delish. To make it a bit more healthy, I changed a few things in the recipe like sweet potatoes instead red potatoes AND just a little less honey.
Bon Appétit!
Serving 4-6 people
Prep Time: 15 mins
Cooking Time: High for 4 hours
Ingredients:
2 Cups Brussels Sprouts, Trimmed and Halved
2 Cups Sweet Potatoes, Peeled and Halved or Quartered if large
2 Boneless Skinless Chicken Breasts
4 Boneless Skinless Chicken Thighs
1/4 Cup Balsamic Vinegar (try using Truffle Balsamic for a more rich and nutty flavor)
3/4 Cup Chicken Broth
2 t. Honey
2 T. Grainy Dijon Mustard
1 t. Dried Thyme
1/2 t. Dried Rosemary
1/2 t. Dried Oregano
1/2 t. Crushed Red Pepper Flakes
2 t. Kosher Salt
1/4 t. Freshly Ground Black Pepper
2 Cloves Garlic, Minced
Topping:
Freshly Chopped Parsley, for Garnish
Directions:
In the slow cooker, add Brussels Sprouts and Sweet Potatoes in an even layer and place chicken on top.
In a small bowl, whisk together Balsamic Vinegar, Chicken Broth, Honey, Mustard, Dried Thyme, Rosemary, Oregano, Crushed Red Pepper Flakes, Salt, and Pepper.
Pour Marinade and Vegetables over Chicken . Scatter Garlic on top.
Cover and cook on High until Chicken is fall-apart tender, 4 hours.
Garnish with Parsley and serve with the juices.
Bon Appétit!