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.
12chicken tenders or 3 chicken breast halvesabout 2 pounds total
1/4cupbalsamic vinegar
1/4cuphoney
1 1/2teaspoonsminced garlic
1teaspoonhot chili oilor substitute 1/2 teaspoon red pepper flakes
1poundbaby carrots
2tablespoonsextra virgin olive oil
2tablespoonsmelted butter
3/4teaspoongarlic saltor substitute kosher salt
2tablespoonsfinely 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.