How to Make Crock Pot Balsamic Chicken & Onions
When my kids were much younger, and before Instant Pots became so popular, I appreciated crock pot meals that I could set and not worry about until it was time to eat. Even before that, when I was working full time and commuting over an hour with traffic, it was such a relief to come home and know dinner was ready.
In our current “normal,” we eat a lot. We eat and then we look forward to what we’re going to eat next. Aside from the fact that our pants are all getting a little tighter here, we continue to eat throughout the day, often ignoring any type of diet routine we stuck to before this. We also have three kids with growing appetites and who think they need to eat every hour. It’s wonderful that I haven’t had to put gas in my car for nearly two months, but I’m confident all that saved money has gone toward groceries. Regardless, we have been trying to think of different meals and this one came to mind. It’s easy, flavorful, easy, and healthy. Did I mention it’s easy? 😁
In the past weeks of avoiding going into grocery stores, I’ve relied solely on pickup and delivery options. Unfortunately, this means I don’t get to choose my groceries or know that an item is out of stock until I’m back home. There is often a list of items that were unavailable and not having some ingredients then impacts my planned meal. Luckily, this recipe includes ingredients that are pretty basic and often in stock. Additionally, this is a meal that you cannot mess up or even overcook. It’s a great dish to serve over rice or even on its own with a side salad. If you don’t have whole tomatoes, use diced. If you want more of a stew, add more tomato juice. Do you like spice? Throw in a teaspoon of crushed red pepper. If you happen to have fresh basil, toss that on top before serving. Keep it simple or dress it up – enjoy!
- 3-4 Chicken Breasts
- 1 Onion, Sliced
- 1 28oz Can Whole Tomatoes, Save the Juice
- 1/2 cup Balsamic Vinegar
- 1/4 Cup Reserved Tomato Juice
- 2 Tsp Italian Seasoning
- Salt & Pepper to taste
- Place the chicken breasts at the bottom of your crockpot. I usually spray the bowl lightly with cooking spray first.
- Add the onions over the chicken, then pour the tomatoes over the top. I like to squeeze the whole tomatoes to break them apart. You can also substitute the whole tomatoes with diced or petite diced tomatoes instead, so the work is done for you. Personally, I like the more ‘rustic’ look of the crushed whole tomatoes.
- Add the balsamic vinegar, tomato juice, Italian seasoning, salt, and pepper.
- Give a light stir so the dry ingredients mix into the wet ingredients.
- Cover the crockpot and turn on low for 8 hours or high for 5 hours.
- Once the time is up, shred the chicken with two forks. It should shred very easily.
- Serve over white or brown rice. Optional: drizzle a little balsamic vinegar over the top before serving.