Balsamic Chicken and Vegetables

Balsamic Chicken & Vegetables in a Crock Pot

Here is a light, easy, and perfect for any meal in the crock pot which cooks it to tender perfection with vegetables and the savory taste of balsamic vinegar.

Ingredients

 1 Tbsp olive oil

4 cloves garlic, minced

1/2 lb sweet potatoes

1/2 lb Carrots

8 boneless, skinless chicken thighs

1 tsp black pepper

1 tsp garlic powder

1 tsp dried basil

1/2 c balsamic vinegar

 1 onion, sliced

1 lb green beans - can substitute for asparagus as per the photo above

Low Sodium Shopping Here

Directions

Add the olive oil and garlic in the bottom of a Crock Pot. Line the bottom with baby carrots. Place the chicken thighs over the sweet potatoes. Season the chicken thighs with pepper, garlic powder, basil and vinegar. Top with sliced onion. Cover.

Cook on Low 8 hours (High 4 hours). Add green beans during the last 30 minutes of cooking time. Serve immediately.

NOTES: Chicken thighs are higher in sodium than breasts, about 100 mg per 4 ounces compared to a breast's 75 mg per 4 ounces. I have not tried it, but I see no reason why you could not substitute boneless breasts.

 Try to use fresh green beans when they are in season, only trimmed the ends and add these in the beginning of the cooking cycle. You can use frozen green beans but wait to add frozen beans until the last hour or so. Don't use canned green beans. They will become mushy.

If you like asparagus then they are a great substitute, put these in at the last hour  of the cooking cycle.

4 servings PER SERVING: Calories = 377 Fat (g) = 10 Sodium (mg) = 245 Carbohydrates (g) = 29 Protein (g) = 37