| 12 | 485 | 354 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 8 h | 4 |
| 1/2 cup | Balsamic vinegar |
| 1 tsp, ground | Basil, dried |
| 1/4 cup packed | Brown sugar |
| 4 breast | Chicken breast, skinless |
| 1/2 cup | Chicken broth (stock) |
| 1/4 tsp | Crushed red pepper (optional) |
| 3 clove(s) | Garlic (minced) |
| 1/2 tsp | Oregano, dried |
| 2 tbsp | Parsley, fresh (chopped) |
| 1/4 tsp | Rosemary, dried |
| 1 dash | Salt and pepper (to taste) |
| 1/4 tsp, ground | Thyme, dried |
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 chicken breasts into a 6-qt slow cooker. Stir in balsamic vinegar mixture. 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.
Enjoy!
| Meat | 2.6 |
