Balsamic Chicken with Spring Vegetables CrockPot Recipe
Day 107.
It is officially spring over here, and one of my favorite things to do during the spring and summer months is to walk to the neighborhood farmer's market or to our local produce stand. I love seeing piles of fresh fruits and vegetables ripe in all their glory. Most of the fruits and vegetables featured are organic and are grown by local farmers---I like the idea that I am helping a family by buying their offerings.
But these vegetables were from Safeway. I had good intentions of going to the produce stand but it was really early and it wasn't open and I wanted a tall nonfat with whip mocha.
I totally suck.
This meal, however, doesn't. I hope you are a better person than I am, and score some locally-grown vegetables.
The Ingredients.
--4-6 boneless skinless frozen chicken thighs
--1 whole head of garlic
--2 zucchinis
--2 yellow squash
--1 orange bell pepper
--1 yellow bell pepper
--1 red onion
--1/4 cup balsamic vinegar
--2 t Worcestershire sauce
--salt and pepper
The Directions.
salt and pepper your chicken pieces. Mine were still frozen, so a lot of it fell off, so I had to just dump it on top.
put the chicken into the crock.
Wash and cut all your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact.toss the vegetables with balsamic vinegar and Worcestershire sauce.
pour the vegetables on top of the meat.
cover and cook on low for 6-8 hours.
I cooked this for 8, and then clicked it over to warm for another hour.
We ate this on top of quinoa.
The Verdict.
This was very tasty! I was happy with the sweetness of the red onion, and the roasted flavor of the garlic. The chicken was nice and tender, and the zucchini and squash soaked up the balsamic flavor nicely.
The kids weren't impressed, but ate what they were supposed to before asking for popsicles.
What is it with kids and balsalmic vinegar? maybe it's an aquired taste. I love it! I will have to try it!
ReplyDeletethanks for sharing
Another fabulous recipe! How do you come up with them? Have you had any luck cooking pasta in the crockpot? I've wanted to try it, but I'm scared of how it will turn out.
ReplyDeleteDid you throw in the bell peppers that are in the picture, but not the ingredients list? This sounds good ;)
ReplyDeleteack, dawn! I did it again. thank you---I fixed the above---
ReplyDeleteyup. put the peppers in there.
xoxo
steph
krisintn, I made ziti a little bit ago, and it worked out okay.
epperson family, I don't know. I think they're nuts. ;-)
-steph
Yummy! My kids (except for anti-flavor girl) love balsamic.
ReplyDeleteI am going to make this this weekend. Thanks for sharing!
angelaskitchen.com
This comment has been removed by a blog administrator.
ReplyDeleteI am going to have to try this!
ReplyDeleteFor Kristintn who asked about pasta, I have donen pasta dishes two ways. First, cooked the pasta al dente before throwing it in the crock. And also cooking it entirely in the crock. Just make sure there is enough liquid and enough cooking time.
I have 3 crockpot lasagna recipes on my recipe blog.
http://onpansandkneadles.blogspot.com
De-lurking to ask if you could clarify the following: "cover and cook on low for 6-8 hours. I cooked this for 8, and then clicked it over to low for another hour." Does this mean you cooked it on low for 9 hours? This looks yummy and will be tomorrow night's dinner--I thoroughly enjoy reading your blog.
ReplyDeleteHi Casey, thanks for de-lurking! My crock has a warm function---where the food doesn't get cooked any longer, but just stays warm enough to eat for dinner later. If your crock doesn't have a warm setting, cook it on low and check after 6 hours. Some crockpots cook faster than others, etc.
ReplyDeleteI really liked this flavor combination. the vegetables were really yummy!
xox
steph
I am new to your blog but mmm yummy i looove my crockpot!
ReplyDeleteI made this one and it is delicious! I added a cup of rice and two cups of chicken broth because I am lazy and dont like to cook after I have made the crock pot stuff and it was amazing!!!
Thank you for the great crock pot ideas! I am now a loyal lurker!
Colleen
this was absolutely incredible. My hubby said it was the best chicken he's ever tasted anywhere. he was talking about it ALL evening.
ReplyDeleteMade this last night and it was fantastic! Stephanie you do ROCK - tonight we're going to try the Blue Cheese steak roll-ups - we're using YOUR recipies and crockpotting 4 nights this week - thanks again!
ReplyDeleteHi! We have made many of your recipes since discovering your Blog back in the fall. What a life saver! For some reason I never noticed this particular recipe...but it sounds yummy! Any reason why I couldn't use chicken breasts instead of thighs? (I already have some frozen breasts I would like to use up)
ReplyDeleteHi anon, the breasts will work just fine, but they have a tendency to dry a bit in the crockpot, sometimes.
ReplyDeleteYou can help keep moisture in by not-overcooking, or by cooking long enough for the meat to shred in the liquid.
xoxo steph
Yum - making this tonight!! Regarding the garlic, I'm unclear what "peel the entire head but leave the cloves intact" means??
ReplyDeletehi there! I just meant to peel the cloves, but no need to smash or chop the garlic at all.
ReplyDeleteI hope you like it!
--steph
Thank you Crockpot Lady! I have only two good crockpot recipes, and consequently don't use it all that much. However, my husband and I are making a huge effort to feed ourselves and our precious little ones more real food and less junk (we're ashamed that we haven't been doing better before now). I think your recipes will really help. I can't wait to try several of them--especially the balsamic chicken and vegetables. Blessings to you!
ReplyDeleteThis was an awesome recipe! My while family loved it, even the kiddos. Looking forward to trying more!
ReplyDeleteDelicious new addition to our family's rotation! I wouldn't change a thing!Posted a link on my blog (again!)
ReplyDeleteIf I wanted to reduce the quantity of this reciepe (there are only 2 of us, and leftovers make me nuts), say, by cutting it in half - would you think it would take less time to cook?
ReplyDeleteHi Becky,
ReplyDeleteyes, it would take less time, because the slow cooker isn't as full. I'd check on your chicken after 4 hours on low, 2-3 hrs on high. If it's not moist/tender enough, you can take it out, cut it in a few pieces then return to the pot to soak up more juice.
I love this one! It's a great use for chicken thighs - very flavorful. I used soy sauce instead of worcestershire, but I'm sure both are great.
ReplyDeleteThis is my first crock pot recipe. I have cooked for years, but never with a crock pot. I'm wondering if a) I can use a whole chicken, and b) if I start the crock pot on high for an hour and then turn to low for another 6 if that is long enough for a whole chicken. This recipe looks amazing and I'm sure my family will love it. I absolutely love Worcestershire and balsamic. Maybe I'll add curry powder next time :-)
ReplyDeleteThank you!
I tried this for the second time today, and this time I'm using a flavored balsamic, a garlic cilantro balsamic I got from a little store in town called the Olive Cart (they have a website too!! theolivecart.com )Its still cooking right now but I've stolen a few zucchini pieces out, and the balsamic really gave it even more flavor.
ReplyDeleteMaybe I didn't salt & pepper enough, but this was kind of bland -- all the squash, perhaps? Any idea how much you used of the s&p? First CP365 recipe EVER where we didn't agree with your verdict! :p
ReplyDeleteThank you so much for this wonderful recipe. I have been using a crockpot for years to simplify my life and when I I thought it was the best thing ever. The vegetables are super tender, and the balsamic vinegar adds such a great taste to everything. Thank you so much from the bottom of my heart.
ReplyDelete