“Keep calm and crock on.”
The original recipe that inspired this one came from the website, skinnyms.com. I replaced their chicken breasts with chicken thighs and their onion with a shallot. They recommended serving it over angel hair pasta but I thought there was way too much liquid so I served it over rice the first time and orzo pasta the second time … both were very tasty. Folks, this is an unbelievably fantastic meal and involves so little effort on the cook’s part!
6-8 boneless, skinless, chicken thighs (about 40 ounces)
2 14.5 oz. cans of diced tomatoes
1 medium to large shallot thinly sliced (not chopped)
4 garlic cloves
½ cup balsamic vinegar
1 T olive oil
1 tsp each: dried oregano, basil, and rosemary
½ tsp thyme
ground black pepper and sea salt to taste
Pour the olive oil in the bottom of the slow cooker, add the chicken after you salt & pepper each thigh, put the sliced shallot on top of the chicken and then add all the dried herbs and garlic cloves. Pour in the balsamic vinegar and then top with the tomatoes.
Cook on low for 8 hours, serve over rice or orzo pasta sprinkled with fresh parmesan.