Katie’s Balsamic Chicken

The second installment from our favorite cookbook and blog authors comes from Katie Morford of Moms Kitchen Handbook.

Shared on Katie’s blog by another reader, we snapped this recipe up for it’s delicious simplicity and great summer flavors. Tomatoes, herbs and balsamic feature regularly on my summer menu and this adds variety.

Fix it and forget it, then head out for the day.

Prep Time: 5 minutes

Cooking Time: 4 hours on HIGH or 6-7 on LOW 

Servings: 4-6

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 large red onion, very thinly sliced
• 4 whole cloves garlic, peeled
• 1/4 cup balsamic vinegar
• 1 26-ounce box chopped tomatoes (such as the POMI brand)
• 1/2 teaspoon dried, chopped rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bunch swiss chard, stems removed, roughly chopped

Season the chicken with salt and pepper on both sides.

Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

Nestle the chicken pieces into the tomatoes. Turn crock pot to high for 4 hours.

Add the chard to the pot 15 minutes from the end of the cooking time. Stir so that it is covered with liquid.

Serve over cooked spaghetti.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

Zen Moment

“Take time enough for your meals, and eat them in company whenever you can. There is no need for hurry in life—least of all when we are eating.”

~Edward Everett Hale, “How to Get the Best of It,” c.1892