This recipe was a sort of throw together and hold my breath kind of thing because I really wasn’t sure how it would come out. Joel prefers dark meat chicken and I prefer white meat chicken and I used both Skinless and boneless thighs and skinless and boneless breasts. This recipe is so simple I can’t believe it , and the best part is that it is in the slow cooker so the bulk of the clean up will be done by the time we sit down to eat when we come home from the movies. This was so easy and very light and delicious. Use whatever chicken meat you like but I actually think the dark meat added a lot of flavor to this dish and the white meat was a little dry, next time out I am going to use only the thighs, just make sure they are skinless and bones and any extra fat is cut away. Ingredients are so minimal anyone can do this and prep is ridiculously easy . Add rice or noodles as a side, something green would be nice as well and a salad is always perfect with it. Also did I mention that it cooks in just 4 hours on high in the slow cooker???? ridiculously simple. I made some Brussels sprouts and roast butternut squash and had some delicious Spanish rice in fridge from another meal so there you have it!
1 tsp. garlic powder
1 – 2 tsp. kosher salt, I would salt generously because I ended up adding salt at the end which is something you can always do
1/2 teaspoon black pepper ( freshly ground is always perfect but not necessary here)
2 tsp. dried minced onion
4 cloves fresh garlic minced
1 Tbsp. extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless , skinless chicken thighs or breasts ( I used both but don’t recommend breasts, stick with the thighs they were much better tasting.
Combine the first five dry spices in a small bowl and spread over chicken pieces on both sides. Set aside.
Pour 1 Tablespoon olive oil on the bottom of the slow cooker. ( I always spray with cooking spray first to help with clean-up) Place minced garlic on top of olive oil and place chicken pieces on top.
Pour 1/2 cup balsamic vinegar over the chicken.
Cover and cook on high for 4 hours. After chicken is done I would taste for salt and pepper, I added a bit of both at the end.