This slow cooker tomato balsamic chicken recipe has to be one of the best slow cooker chicken recipes. When you combine the sweet and tangy flavor from the balsamic vinegar with the tomatoes, sweet onion, spinach, and chicken breast it is heavenly.
I like to dump in some extra veggies towards the end of cooking to up the nutritional content.
Usually I reach for fresh mushrooms, kale, or other hearty greens to round out the recipe.
Since I am in the northern hemisphere, I get amazing winter sun most of the year. That means there is practically no winter weather here. Even so, spending hours outside turned me into a hater of cold. Too much of anything feels cold. People think it is so weird that California enjoys sunny days. But it is because we can afford to be outside all of the time.
I wanted to show off how far-sighted I am this year. Boy, did I pay attention to the sun while outside this winter. From April 1st to August 26th, It has rained more than 20% of the days. Some nights that have been excruciatingly cold. Even under cover, it was still cold. Getting outside, even in shorts and t-shirt was a cathartic cure for those winter blues.
Slow cooker tomato balsamic chicken recipe
During the summer, it is usually cold enough here in Ontario, so we are able to walk to the beach or bike to the lakes. I started taking walk breaks even yesterday to get some additional air and exercise.
Another thing I found very useful and satisfying is watching a movie on the couch while waiting for the kids to finish dinner.
I love to cook. And I think I am really good at it. I master every recipe at a high level, from scratch. Making things just the way I would at home is one of my superpower skills.
It not only makes me feel good, but I know that I created something that people enjoy eating. Typically there is a system in place to keep track of where ingredients are coming from and what has gone into making something.
Following the Recipe Book
There is usually a recipe booklet to follow and a container of chicken broth ahead of time.
I read out loud to make sure that I repeat the same ingredients enough that I know what they do. And because I can, I print bowl shapes on different coloured paper to make the directions easier to read. I usually use labels that are specific to a recipe. Food safety is always a top priority to me.
Some of my favourite YouTube cooking personalities, such as Lisa Frank and Paul Buchwald are always sharing new frittatas to try. Frittatas are almost like mini food markets where you can buy unique combinations of flavour combinations. The duets often involve quirky ingredients like jalapenos, dill, feta cheese and herbs.
The family would always gather and chat over the phone, or in person over cheesy pasta dishes. As much as I hate to admit it, binging became a guilty pleasure.
My children are becoming more independent this year.
SUBSTITUTE GRAINS & VEGGIES
This chicken recipe only uses three ingredients — plus a little bit of olive oil. There are so many flavorful additions you could add to make it hearty enough or spicy enough to suit your taste buds. Just keep the essence of chicken and the ingredients to a minimum.
Slow cooker tomato balsamic chicken recipe
Serves: 4 to 8
Time: 30 minutes
- Preheat the broiler on your oven. Meanwhile, chop the basil leaves and thinly slice the red onion. Place both in a slow cooker set on the LOW setting and cook for 15–30 minutes. Then shred the chicken and stir in marinara sauce, 1 Tbsp olive oil, and two tablespoons balsamic vinegar. Sprinkle with sea salt and pepper and broil for 2–3 minutes, or until the sauce has a nice garlic flavor and the chicken is nice and juicy.
- Once the chicken is finished cooking, remove from the slow cooker and set aside on a plate. Add 2 Tbsp olive oil to a large skillet and add the onions. Broil the onions until they start to get a lovely golden color, 7–9 minutes per side. Remove from the heat and set aside on a plate. You should have a nice caramelized layer of browned onions on top.
- Meanwhile, preheat the oven to 450 degrees F. Line a large baking sheet with foil and place a rack in the middle. Place the rice on the baking sheet and toss with a light sprinkle of sea salt. Set aside.
- Place the second piece of chicken breast on top, skin side up. Season both breasts evenly with salt and pepper, and spread the balsamic vinaigrette across both breasts. Return the chicken and pot to the oven and broil for 3–4 minutes, or until the balsamic has a nice golden color and the chicken is moist and juicy.
- Serve immediately with rice and the rice on the side.
Useful pan options:
I love to cook on my Grovia Uno. It makes cooking dinner both convenient and delicious. With it, I can cook sandwiches, burritos, rice bowls, and even entire meals. It has a wide range of cook times and you can also set timers for each individual element. I can start on the stovetop to get cooking, even if I don’t have a gas burner or oven.
Also, I use it to bake pie shells, pancakes, and fluffy cake rounds.