Crock-Pot Honey Balsamic Chicken and Carrots
Chicken breasts and carrots get a flavor boost from balsamic vinegar, honey, garlic and chile oil for this simple, tasty crock-pot honey balsamic chicken.
Servings 4 people
Calories 300kcal
Equipment
- Pyrex Glass Mixing Bowl Set
- Aroma Housewares 20 Cup Cooked (10 cDigital Rice Cooker, Slow Cooker, Food Steamer - Black
- Measuring Cups and Magnetic Measuring Spoons Set
- Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
Ingredients
- 12 chicken tenders or 3 chicken breast halves about 2 pounds total
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 1/2 teaspoons minced garlic
- 1 teaspoon hot chili oil or substitute 1/2 teaspoon red pepper flakes
- 1 pound baby carrots
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted butter
- 3/4 teaspoon garlic salt or substitute kosher salt
- 2 tablespoons finely chopped parsley
Instructions
- Thaw the chicken, if frozen. Trim fat and tendons, and discard excess water.
- Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
- Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
- Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
- Cook in the crock-pot on high for about 3 hours or on low for about 6 hours. During the last hour of cooking, turn the heat up to high and remove the lid to allow excess water to evaporate.
- Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.