Slow-Cooker Balsamic Chicken

There's nothing better than slow-cooked, rich chicken over couscous on a cold winter day.





Dice up an onion, and mince 3 cloves of Garlic


In a skillet, heat 2 Tablespoons of Extra Virgin Olive Oil


Saute them until they are tender.


When the onions are tender and beginning to get a little golden, add in 1 Tablespoon Tomato Paste


1 1/2 teaspoon Thyme and 1/4 teaspoon Red Pepper flakes


and 1 tablespoon of Worcestershire Sauce


Stir them all together and let them cook for about a minute.


Mix in 3 Tablespoons flour


and then 1/2 cup Balsamic Vinegar




Allow that to cook together for a minute on low heat, and drain a 14 ounce can of Fire-Roasted, Diced Tomatoes


Remove it from the heat, and stir in the tomatoes.


Pour the rich goodness into your slow cooker.


Now add in 1/4 cup Red Wine.


1/2 cup Chicken Broth


And some Salt & Pepper - about 1/2 teaspoon each.


Give it all a nice stir.


Now nestle 6 (or so) boneless, skinless chicken thighs down into the darkness.


Note: Chicken thighs can at times be rather fatty. I take a pair of kitchen shears and trim all the excess fat from the meat before cooking.

Put the lid on your slow cooker, and allow the chicken to cook 4-6 hours on low. About an hour before it is done, stir in 1 cup of fresh Spinach - washed, patted dry, and rough-chopped. Allow it to continue to cook for the last hour.


Serve this over couscous or rice, whichever you prefer.

Enjoy!


_____

Slow-Cooker Balsamic Chicken
by Conni Smith

There's nothing better than slow-cooked, rich chicken over couscous on a cold winter day.

1 onion, diced
3 cloves of Garlic, minced
2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoon Tomato Paste
1 1/2 teaspoon Thyme
1/4 teaspoon Red Pepper flakes
1 Tablespoon Worcestershire Sauce
3 Tablespoons flour
1/2 cup Balsamic Vinegar
14 ounce can of Fire-Roasted, Diced Tomatoes, drained
1/4 cup Red Wine.
1/2 cup Chicken Broth
Salt & Pepper - about 1/2 teaspoon each.
6 boneless, skinless Chicken Thighs
1 cup fresh Spinach - washed, dried & rough-chopped
Cooked Couscous or Rice

In a skillet, heat olive oil over medium heat. Saute the onion & garlic.
When the onions are tender and beginning to get a little golden, add in Tomato Paste, Thyme, Red Pepper flakes and the Worcestershire Sauce.
Stir them all together and let them cook for about a minute. Mix in the flour.
Stir in the Balsamic Vinegar. Allow that to cook together for a minute on low heat. Remove it from the heat, and stir in the tomatoes.
Pour the rich goodness into your slow cooker.
Stir in the wine, broth, salt & pepper.
Now nestle the chicken down into the darkness.
Note: Chicken thighs can at times be rather fatty. I take a pair of kitchen shears and trim all the excess fat from the meat before cooking.
Put the lid on your slow cooker, and allow the chicken to cook 4-6 hours on low. About an hour before it is done, stir in the spinach. Allow it to continue to cook for the last hour.
Serve this over couscous or rice, whichever you prefer.

Enjoy!


Printable Doc Version: Slow-Cooker Balsamic Chicken