1/2 cup balsamic vinegar
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 cloves garlic, minced
4 bone-in, skin-on chicken breasts
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 lb baby carrots
1 sliced onion
1 lb fresh green beans, trimmed
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside. Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste. Place carrots in slow cooker, top with chicken breasts Stir in balsamic vinegar mixture, top with green beans and sprinkle with salt and pepper. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165 degrees F. Serve immediately, garnished with parsley, if desired.
***message from Dick Daniels: After 8 hours in the crock pot…the chicken was cooked and tender, but the veggies were still too crisp. So I removed the chicken, put the veggies and juices from crock pot in a sauce pan…brought to a boil, then reduced heat and simmered til veggies were done. It cooked the veggies through and thickened the sauce!