This slow cooker Balsamic Chicken recipe is a family favorite of ours. I discovered it when I had to go off dairy when my son had a reaction to the milk protein in my breast milk. I was able to eat dairy again when he was 6-months-old but it really gave me the perspective of how difficult it must be for parents whose school age children have an allergy because very few people really understand how serious it can be when a child is subjected to food they are allergic to. If your child has a friend or goes to a school where they have a rule about certain foods please adhere to them. Most of all help that child feel welcome.
If you’d like more information on what it’s like to have a child with a food allergy check out my friend Megan’s blog Allergy Awesomeness. It’s a great resource for anyone who is trying to navigate living with allergies.
Slow Cooker Balsamic Chicken Recipe
- 4-6 cut up boneless skinless chicken breasts (mine were huge, so I used 3)
- 2 14.5 oz can diced tomatoes (with juice of course)
- 1 small onion thinly sliced
- 4 garlic cloves
- 1/2 cup balsamic vinegar
- 1 tbsp. olive oil
- 1 tsp each: dried oregano,basil, and rosemary
- Place ingredients in the crockpot in this order:
- Pour the olive oil in crockpot
- Add chicken
- Add sliced onion
- Add dried herbs and garlic cloves
- Pour in vinegar
- Top with tomatoes
- Cook on high 4 hours, serve over pasta, or rice. I prefer angel hair pasta.