Slow-Cooker Balsamic Chicken

 Soon to be a regular at your dinner table.

Total Time: 5:20

Prep: 0:20

Level: Easy

Serves: 4

Ingredients

• 2 c. Brussels sprouts, trimmed and halved
• 2 c. baby red potatoes, halved or quartered if large
• 4 boneless skinless chicken breasts
• 1/2 c. balsamic vinegar
• 1/4 c. low-sodium chicken broth
• 1/3 c. brown sugar
• 2 tbsp. grainy Dijon mustard
• 2 tsp. dried thyme
• 2 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• Freshly chopped parsley, for garnish

Directions

• In a vast moderate cooker, include Brussels sprouts and potatoes in an even layer and place chicken to finish everything.

• In a little bowl, whisk together balsamic vinegar, chicken stock, dark colored sugar, mustard, dried thyme, rosemary, and oregano, and squashed red pepper drops. Season liberally with salt and pepper.

• Pour marinade over chicken and vegetables. Dissipate done with garlic.

• Cover and cook on high until the point when chicken is go to pieces delicate, 4 1/2 to 5 hours.

• Trimming with parsley and present with the juices.