I like to call this dish "My Little Recipe That Could." It has been shared and featured on several other blogs and websites for the past year now. And is the inspiration behind Dishing With Leslie. It started out as a dish that I typically would prepare using my stove top. But in the warmth of the Summer, and me wanting to cook without heating up my entire kitchen, I decided to toss it into my slow cooker. The outcome was something pretty fantastic! Slow cooked chicken, in a balsamic tomato sauce. BEAUTIFUL! Yes, it really is pretty! It also happens to be incredibly delicious! As well as lite, and healthy.
Be sure to have a look at my notes at the end of this post for a few serving ideas. If you have any leftovers, I have some really good dishes that are offshoots of this one. Look under RECIPES at the top of my blog. You will see Balsamic Chicken Files. There are a few recipe ideas for leftovers there. So good!
4 - 6 boneless, skinless chicken breasts
2 Tbs olive oil
1/4 cup balsamic vinegar *sometimes I use more
2 14.5 oz cans petite diced tomatoes, *do not drain
1 sweet onion, halved and thinly sliced (not chopped)
2-4 garlic cloves, minced
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
freshly cracked black pepper and salt, to taste
1 tsp sugar
Pour olive in the bottom of slow cooker. Season each chicken breast with salt and pepper and place in to slow cooker. Sprinkle with dried herbs and minced garlic. Top with sliced onions. Pour in vinegar and top with tomatoes. Sprinkle with 1 tsp sugar. Cook on high for 3 to 4 hours or on low for 5 to 6. Serve over angel hair pasta. Sit back and enjoy! This is hands down one of my best and my most favorite dishes!
LESLIE'S NOTES: Also really delicious when served over garlic mashed potatoes, roasted cauliflower, or a bed of sauteed zucchini. Fresh tomatoes also work well. I like to use about 6 to 8 Roma tomatoes. Just chop them up and add to the pot.