Crock Pot Balsamic Chicken (Vegetarian Option!)

My boyfriend is a meat eater while I live a primarily vegetarian lifestyle. Over 6 years I've learned to adjust my cooking to make two meals at a time and am starting to share my methods :) this served very nicely with Steamables corn and Bird's Eye Veggie-Pasta rotini marinara. The vegetarian option was so flavorful! I want to try it again with a sub roll, some provolone, and the liquid on the side to dunk! This would likely also go well with asparagus, Brussels sprouts, a Caesar salad, or skillet potatoes. Enjoy!!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray each crockpot with cooking spray to prevent sticking. We use 2.5-3 quart crock pots.

Step 2

For Chicken: Place chicken breast in crockpot. Mix 2 tablespoons of brown sugar, 3 tablespoons of minced garlic, and 1/3 cup of balsamic vinegar in small bowl. Pour mixture over chicken. Spread 1/2 the bag of frozen peppers and onions on top. Sprinkle Italian seasoning. Cook on LOW for 6 hours or HIGH for 4 hours. If the chicken was frozen, I prefer to cook on HIGH for two hours and then switch to LOW for an additional 3 hours.

Step 3

For Chikin Strips: Place chicken strips in crockpot. Mix 1.5 tablespoons of brown sugar, 3 tablespoons of minced garlic, 1/4 cup of balsamic vinegar and 1/4 cup of vegetable broth in small bowl. Pour mixture over chicken. Spread 1/2 bag of frozen peppers and onions on top. Sprinkle Italian seasoning. Cook on LOW for 4-6 hours.

Step 4

I prefer to use a slotted spoon and leave the liquid behind when serving. Alternatively, this would be amazing on a toasted sub roll with provolone cheese and have the liquid on the side to dunk!

Step 5

(Makes 1-2 Servings Each)