Balsamic Chicken

A while back, Leslie from Dishing With Leslie posted her recipe for Balsamic chicken on our Facebook Fan page. It very quickly became one of the most requested recipes on our page! So of course, we just had to give it a try and we absolutely fell in love with this dish!

The only thing we changed was using 1 tablespoon olive oil instead of 2. It still worked great and we didn’t have to go to the store for more oil!

We have invited Leslie to share the recipe here on our site, and she has been kind enough to also share a recipe that you can use when you have leftovers (…..IF…. you have leftovers…).

We hope you’ll enjoy both recipes, and we’ll let Leslie take it from here…

“I have been cooking for twenty years which has led to many experimental recipes. Although I am not a professional chef I do understand food and the delightful balance in blending flavors. Over time I have come to realize I am a fan of the classics, and a true comfort food lover. I discovered my Balsamic Chicken whilst trying to prepare a meal that was lite yet filling and had that classic Italian flavor. This delicious and versatile recipe has been made and appreciated by many, and it has been a joy to watch this recipe become a favorite for others as well.”

Balsamic Chicken

(Makes approximately 10 cups - amounts will vary)

Serving size: 1 cup Calories: 190 Fat: 6g Saturated fat: 1 g Trans fat: 0 g Cholesterol: 53 mg Sodium: 121 mg Carbohydrate: 5 g Fiber: 1 g Sugar: 3 g Protein 26 g

Ingredients

4-6 boneless, skinless, chicken breasts (about 40 ounces)
2 14.5 oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
1 tbsp. olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over angel hair pasta.

http://skinnyms.com/balsamic-chicken/

And if you do end up with leftovers, here is her recipe for a Balsamic Chicken Wrap.

Balsamic Chicken

No nutrition data for this recipe.

Ingredients

1 tomato and herb wrap
1 Tbsp prepared pesto, no sugar added
1 handful of baby spinach leaves
Leftover pieces of Balsamic Chicken

Directions

Place wrap on plate, spread with prepared pesto, add spinach leaves and top with chicken.

Wrap, slice in half and enjoy.

http://skinnyms.com/balsamic-chicken/

Stacy

Question: When I use boneless, skinless chicken breasts in my slow cooker, they almost always are super dry! Do you have any suggestions for solving that problem? I usually cook on low for 8 hours.

Skinny Ms.

Stacy – Here’s an article on that very subject. Maybe something there will help: http://skinnyms.com/avoiding-dry-or-tough-meats/

Britniwrisinger

Could this be done on low to drag out the cooking time? I’m gone for work much longer than that

skinnyms

I check with Leslie from “Dishing with Leslie” since this is her recipe. Here’s her answer:

I have cooked it on low for six hours. I also used breasts with the bone in when I did this.
It turned out just fine. I’m sure you are needing more than six hours though. I wish I could say I’ve cooked it that long. What I tell others who ask me this, is that other people have told me they have cooked for up to eight hours. They all have had mixed revues. Figures!

SkinnyKym

I share this secret with everyone who, like me, is away from home longer than it takes to slow cook your meal — get out that good old household timer you may use at christmas time to “set” your lights to come on and go off at certain times of day. Plug your slow cooker into it and remember to TURN ON your slow cooker. Set the timer to come on a few hours after you leave the house and to turn off just before you come home, long enough in advance so dinner is slightly cooled and ready to eat when you walk in the door! It works like a charm every time, except for those slow cookers that are electronic (you have to be home to hit “start” on those models.) I will never use an electronic panel slow cooker again because they are too limiting (4, 6, 8 or 10 hours with nothing in between) and you need to push “start”. Plus, if there’s ever an electricity outage or even a brief surge, those will turn off and never come back on on their own while you’re not there.

skinnyms

Thanks Skinny Kym for the tip!
Kkadi28

is it safe to sit chicken in a crockpot that isn’t on for hours at room temperature?

http://skinnyms.com Skinny Ms.

No. That is not recommended. Make sure you are using fresh or thawed chicken, never frozen, for all dishes in the slow cooker.

Carrlyharley

I made this the other night but used 1 can of Rotel and 1 can of Italian diced tomatoes. I did cook it on low longer than recommended and it was fine. One of our new favorite recipes around here!
Stacy

Every time I try boneless skInless breasts in the slow cooker, it dries out. This recipe keeps moist???

skinnyms

Stacy, I agree…we love it too. It’s a fine line between cooked and over cooking. I like to use chicken on the bone w/o skin when possible. Thanks.

Elizabetherhardt

In response to the people who need to be at work for more than 4 hours, I have doubled some recipes, added a bit more liquid and added frozen meat. That will slow down the cooking time. You may have to add a bit more seasoning, to adjust for the extra liquid. Good luck.
http://www.facebook.com/profile.php?id=1327751177 Sky Selman

Rave review here from my family! At first I wasn’t sure if I would like it, even after I tasted the sauce at the end of cooking. Once I mixed it in with a little angel hair pasta, and a little mozzarella mmmm soo good! Even my picky 4 year old slurped it up.

skinnyms

YAH!!! If you’re 4 year old liked…I’m happy!

Karen

Is there any way to cook this on the stove top or in the oven and get the same effect in less time?

skinnyms

Yes, place in a casserole dish and follow the same instructions. Oven on 375 degrees, check after 45 minutes for doneness. Make sure chicken juice runs clear when pierced with a fork. Also, Chicken should be an internal temp of 165 degrees. Do the same for the skillet, cover with a lid, turn to medium-high, bring to a boil, reduce to simmer and cook until chicken is done. Hope this helps.