Fall is officially upon us and although the Iowa weather remains a mystery, autumn always marks the start of crockpot season for me. Not only are crockpot meals easy and amazing timesavers, but with Harvest products they can involve a whole new realm of flavors. I’ve shared with many of you that I have a picky eater in the household, so anytime I find a recipe that goes over well, I feel inclined to share it!
I’ve tried many variations of the following recipe using Harvest Traditional Balsamic, Blackberry-Ginger Balsamic and our Vermont Maple Balsamic. The last time I prepared this, on a whim I thought to use our Blenheim Apricot Balsamic. All the results have been amazingly tasty and Cornelius household approved. I encourage you to use your favorite Harvest Balsamic and let us know how much your enjoyed it! Feel free to contact me if you have any questions!
Balsamic Crockpot Chicken
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- 4 cloves garlic, minced
- 1 Tbsp Harvest Ultra Premium Olive Oil (you can use an unflavored, garlic or basil-all work well and taste great!)
- ½ cup your favorite Harvest Balsamic Vinegar
- 8 boneless, skinless chicken breasts (chicken thighs have also worked in this recipe)
- Combine all dry ingredients together and rub them on chicken
- In the bottom of slow cooker, place the olive oil and garlic
- Pour the balsamic over the chicken
- Cook on high for 4 hours or on low for 8 hours
- Serve and enjoy!