Slow Cooker Balsamic Chicken
This post comes to you thanks to my mother-in-law, who gave me the little push I needed to get motivated to actually start blogging again. No promises it sticks this time, but I’ll try! 
I found this recipe a few months back and have made it several times since. Mostly because it’s easy when I’m lazy, it’s fairly healthy, and it’s super versatile with what you can serve it with/under/on/etc. And anything healthy I can make in the Crock-Pot get two thumbs up from me!
This first time (in the photos), we served over quinoa and sauteed Swiss chard, but it also works well on top of pasta or with roasted veggies.
Slow Cooker Balsamic Chicken
Very slightly adapted from Skinny Crockpot
4 to 6 boneless, skinless, chicken breasts (but since there’s only two in my household, I usually halve and use only two chicken breasts, or three if I want leftovers!)
2 large tomatoes, diced
1 onion thinly sliced
4 garlic cloves
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon each: dried oregano,basil, and rosemary
1/2 teaspoon thyme
ground black pepper and salt to taste
Pour the olive oil on bottom of your slow cooker. Place chicken breasts on top of oil, and sprinkle salt and pepper over chicken. Place sliced onion on top of chicken, then add garlic and herbs. Pour in vinegar and top with tomatoes.
Cook on high 4 hours.
