Balsamic Dijon Chicken Slow Cooker Recipe

Ladies and gents, I did a little experiment with the slow cooker, and it was a big hit. My mom loved it, and I think it was pretty delish!

Feel free to go by taste and switch things up if you'd like:

4 Frozen Chicken Breasts (no need to unthaw)
2/3 Cup Veggie Stock
3 Tblspn Dijon Mustard
1 Whole Avacado, Mashed (adds a creamy texture and a GOOD fat)
2 teaspn dried basil
1/2 teaspn red chili flakes (for a little heat, I'd probably add more next time though)
1 teaspn dried oregano
1 Tblspn minced garlic (I used jarred)
2 Tblspn Honey (use more if you want a sweeter 'gravy')
1/4 cup balsamic vinegar
1/2 yellow onion
1 cup mushrooms (I used a can cause thats all we had, but fresh would be good)
1 bell pepper - red
Salt & Pepper (to test)

Go ahead and add more veggies if you want, Im sure broccoli would be good too! I was just working with what I had, and my culinary school experience, lol!

Before adding the chicken to the crockpot, mix all of the other ingredients together. I tested the taste and adjusted any flavorings (salt, pepper, honey) Keep in mind, as it reduces, the balsamic vinegar will become a little less acidic) Once the flavors are to what you like, plop the frozen chicken on in there, set on low for 3-4 hours. Once the chicken defrosted some in the pot, I poked each breast with a small knife to ensure the marinade went into the chicken. It came out so tender and yummy!! The 'gravy' should come up to nearly cover the chicken. IF IT DOESNT ADD MORE STOCK. You can always thicken it at the end. It will be a little watery, but will reduce down in time.

once done, I added about 2-3 Tblspns of flour to thicken the gravy up some. Serve it over couscous, brown rice, or quinoa. I had mine with a small serving of mashed potatoes (becase we didnt have rice or couscous), still yummy!

Enjoy. tell me what ya'll think! Let me know if you altered it. Friend me!

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