Soy Balsamic Slow Cooker Chicken
Monday, October 3, 2011
Carrie in Chicken, Slow Cooker

Soy Basalmic Slow Cooker Chicken

I know I have said this before, but it honestly always takes me 2 tries and a Google search to spell balsamic correctly. Okay now that I have that off my chest we can move on.

In preparation of our anniversary in a few weeks, we transported the top tier of our wedding cake from my parents freezer to our freezer this weekend. It's in a huge box, so this meant that I had to clear out a shelf of my jam packed freezer. So I thawed a lot of chicken, and decided I would figure out something to do with it in the slow cooker. 

This morning I woke up, realized I thawed 3 packages of chicken and needed to throw together something in the slow cooker before heading to work. The ingredients must have come to me in my sleep, because I thought quickly and came home to a delicious dinner. The more I use my slow cooker, the more I love it. As my husband put it tonight, our slow cooker is batting 1000. For all of you that have been requesting more easy and tasty slow cooker recipes, this one is for you.

Keep reading for the recipe, I've scaled it down a bit from what I actually did this time since most people don't need the amount of chicken I cooked. We're looking forward to eating the leftovers for lunch this week though! 

Ingredients
2-3 lbs bone in chicken, I used a combination of drumsticks and breasts
1 whole onion, sliced into rings
3/4 cup low sodium soy sauce
1/3 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 bay leaves
5 cloves garlic, smashed 
1-2 tablespoons peppercorn, cracked (or just use 1/2 teaspoon ground pepper if you are in a rush)
1 tablespoon brown sugar
2 tablespoons cornstarch
1/3 cup chicken broth
chives
rice 

Directions
Place chicken and onion in slow cooker. Pour soy sauce, balsamic vinegar, Worcestershire sauce, bay leaves, garlic, and peppercorn into into slow cooker and stir around, coating chicken. Add brown sugar, cornstarch, and chicken broth and stir again. Cook on low for 5-6 hours, break and shred chicken up a bit (a potato masher works really well for this), serve over rice and garnish with chives.

 

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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