It’s no secret that my idea of cooking involves taking three frozen things (veggies, salmon burger, more veggies) and putting it together with a carb and calling it a healthy balanced meal. Braising, marinating, sauteing even my food processor are relatively foreign to me. However, after getting a slow-cooker for my birthday, I have fully accepted it into my regular cooking routine among the microwave and the wok.
The slow-cooker has expanded my grocery shopping into a new territory… the raw meat aisle. While I love to eat, there is nothing pleasant about cooking with meat, it’s wet, raw, potentially contaminated and gross. Luckily with the slow-cooker, I barely have to touch the meat beyond putting it in the slow-cooker. I can set it, go for a run, clean the house and when I’m, my dinner will be ready for me. Here is a Balsamic Chicken recipe I used last weekend while once again hiding from the snow.
Slow Cooked Balsamic Chicken with Mushrooms
- 4 Chicken Breast
- 1 Cup Mushrooms
- 1 Medium Sized Onion
- 5 or however many you want garlic cloves
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1 tablespoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- sprinkle of fresh chopped parsley
1. Pour olive oil on the bottom of the pot, chop up garlic and line the bottom of the pot.
2. Mix the garlic salt, dried basil, and black pepper in a bowl and spread over chicken on both sides.
3. Place chicken in the pot, cover the chicken with mushrooms and chopped up onions.
4. Pour the balsamic vinegar over the chicken, mushrooms, onions and everything.
5. Set the slow-cooker to 4 hours on high and go for a run!