School started for the local kiddos this week, but it's still hotter than blue blazes (that's a Southern phrase I learned while growing up in Georgia; it means it's too hot to cook in the kitchen). So, let's try something that doesn't cause a meltdown, shall we?
This dish is pretty simple - throw everything in the slow cooker and let it do the work. The balsamic vinegar plus the slow cooking results in a tangy chicken that's falling apart when you try to pick it up; in fact, the original posting suggested shredding it before serving. I'll add that in to the instructions. And the best part is you only need one pot to cook it (okay, there's a second one for the egg noodles or rice or whatever sides you want... but the main dish is only one).
Adapted from The Magical Slow Cooker
A simple dinner thrown together in a slow cooker, freeing you up to focus on other things like staying cool. The balsamic vinegar gives this a tangy twist.
Adapted from The Magical Slow Cooker
Place the chicken breasts in the bottom of a 6 quart or larger slow cooker. Top with sliced onion.
In a medium bowl, add all remaining ingredients and stir until well combined. Pour the mixture over the onions.
Cover and cook on Low for 6-8 hours or High for 3-4 hours. Remove chicken and stir sauce before serving.
Servings 6
Serving Size 1 chicken breast (approx 5 1/2 oz) plus sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.