Slow Cooker Balsamic Chicken

 

Slow Cooker Balsamic Chicken

Adapted from Crock Pot Recipe Exchange

• 2 T olive oil
• 4-6 boneless & skinless chicken breasts
• 1 onion, sliced
• 4 garlic cloves, chopped
• 1 t dried oregano
• 1 t dried basil
• 1/2 t thyme
• 1/2 cup balsamic vinegar
• 2 14.5 oz can diced tomatoes
• Salt and pepper to taste

Coat the bottom of a slow cooker with the olive oil (I used a 5.5 quart, but you can use any from 3-6 quarts). Generously salt and pepper the chicken breasts, then place on top of oil. Add onion, garlic and herbs. Pour vinegar on top of everything and add tomatoes. Cook on high for 4 hours or low for 8 hours or until chicken is cooked through.

 

Slow Cooker Baked Yams

• Yams washed and dried
• Ground cinnamon (optional)
• Aluminum foil

Sprinkle each yam with a few dashes of cinnamon and cover each one individually with aluminum foil. Place them at the bottom of your slow cooker. You can cook as many as will fit on the bottom of your Crock-Pot (they need to touch the bottom to cook fully).

Cook on high for 4-6 hours or low for 8 hours (cooking time will vary based on the size – smaller ones cook more quickly). Yams are done when you can easily prick them with a fork. Serve with butter and salt.