SLOW COOKER VINEGAR CHICKEN

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I found the idea for this chicken from the following pin.

Slow-Cooker-Balsamic-Chicken

I made two important changes to the recipe (I made a few other minor changes as well, but these were the two big ones).  One, I used fresh tomatoes instead of canned, and two, I used Apple Cider Vinegar in place of Balsamic Vinegar.  Anytime a recipe calls for vinegar of some kind, I always substitute with ACV.  Yes, sometimes this changes the taste a bit, but I’ve never been disappointed with how something has turned out, and the health benefits of ACV can’t be denied.  Some of those benefits are as follows:

  • Alleviates stomach problems
  • Prevents indigestion
  • Helps clear sinuses
  • soothes a sore throat
  • helps to lower cholesterol
  • aids in weight loss
  • boosts energy
  • relieves leg cramps
  • gets rid of bad breath
  • helps control blood sugar

I also really prefer the taste of ACV over other vinegars, so that’s another reason that I always use it!

This recipe though!  This stuff is amazing!  I put it in the slow cooker in the morning, and then hubby and I went for a run together.  By the time we got back, our whole place smelled like a delicious italian restaurant – YUM!  When it did actually come time to have dinner, this did not disappoint!  It is SO good!  I paired it with some steamed cauliflower and snow peas, and it was fantastic!

SLOW COOKER VINEGAR CHICKEN

Ingredients:

  • 1.5 lbs of boneless skinless chicken breast (each breast cut in half if very big)
  • 4 medium salad tomatoes, chopped
  • 1 pint cherry tomatoes, cut into three pieces each
  • 1 medium red onion, sliced into thin strips
  • 1 Tbsp olive oil
  • 1/2 cup Apple Cider Vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • sea salt and pepper to taste

Directions:

1.) Chop and slice all your veggies.  Drizzle the bottom of the slow cooker with olive oil.  Place the chicken on top of the olive oil.

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2.) Layer the onions on top of the chicken

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3.) Add the garlic powder, oregano, basil, rosemary, and thyme.

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4.) Pour the vinegar in next, then top with the tomatoes.

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5.) Cook on high for 4-6 hours.

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6.) Transfer to a plate and serve.

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Serve with vegetables like I did here or over pasta.  Enjoy! 🙂

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