Savory Chicken in a Crock pot with Spring Vegetables

Another keeper! We all loved this recipe and wouldn’t change a thing!  Thanks to Stephanie over at A Year of Slow Cooking for this awesome and easy dish!  I meant to take a picture, but we were so hungry we gobbled it up! I will take one next time, I promise!

 

 

 

 

 

 

Balsamic Chicken with Spring Vegetables

–4-6 boneless skinless frozen chicken thighs  (I used thigh strips since that is what the store had that day)

–1 whole head of garlic

–2 zucchinis

–2 yellow squash

–1 orange bell pepper

–1 yellow bell pepper

–1 red onion

–1/4 cup balsamic vinegar

–2 t Worcestershire sauce

–salt and pepper

Salt and pepper your chicken pieces. Mine were still frozen, so a lot of it fell off, so I had to just dump it on top.

Put the chicken into the crock.

Wash and cut all your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact.

Toss the vegetables with balsamic vinegar and Worcestershire sauce.

Pour the vegetables on top of the meat.

Cover and cook on low for 6-8 hours.

I cooked this for 6 hours and the temp reading was right where I wanted it to be – 165 degrees.

We ate this on top of saffron rice and it was heavenly!