Crockpot Balsamic Chicken Thighs

Our crockpot has been in use a bit more lately after its relocation from the pantry to the countertop. It was NOT packed away as part of the great de-cluttering to get the house ready for showing. Since those hoped for events have not been happening lately, the crockpot is back in view and NOW seeing more use. 

Chicken was “what’s for dinner” last week and I looked online for a “waist-friendly” meal using spices and herbs a without calorie-laden sauce. There were several recipes similar to this one which was altered to include fresh herbs and onion and a substitution of chicken thighs vs. breasts. The ingredients list is fairly simple and you could have all these items available in your pantry or freezer.

Crock Pot Balsamic Chicken Thighs

• 4-6 boneless, skinless chicken thighs
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp dried minced onion
• 1/2 half small onion, sliced
• 4 garlic cloves, minced
• 1 TBSP extra virgin olive oil
• 1/2 C balsamic vinegar
• Fresh basil (if available)
• Fresh parsley (if available)

1. Combine the first six dry spices (garlic powder, dried basil, oregano, salt, pepper) in a small bowl.
   
2. Rub over chicken on both sides, then set aside. 
3. Pour olive oil and put garlic and onion on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
4. Cover and cook on LOW 7 hours or HIGH 4 hours. Sprinkle with fresh parsley on top to serve. 

Summer squash is abundant now as so is fresh basil (in our garden). Combine these with onion, garlic powder, sea salt and freshly ground pepper then sautée and serve with the chicken. 

This first-time meal is now a “keeper” worth repeating at The Frog & PenguINN dinner table. (Sorry but there were NO leftovers.)