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


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!



  • 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


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.


2.) Layer the onions on top of the chicken


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


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


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


6.) Transfer to a plate and serve.


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s