Sorry I was MIA for a bit. We had some deadlines at work, and I was very focused on getting things done there. 

This is a recipe I have made within the past couple of weeks. We really liked it. Tim loved how the carrots picked up the sauce. Some of the smaller carrots were a bit strong flavored for me, but Tim gladly ate them. 

Slow Cooker Balsamic Chicken and Carrots 

Ingredients:
4 bone in, skin on chicken thighs
1 pound carrots
2 Tablespoons butter
1/4 cup balsamic vinegar
1/4 cup honey
1/2 teaspoon sea salt
1/2 teaspoon dried cilantro
1 teaspoon jarred minced garlic
A pinch of crushed red pepper flakes

Directions:
Melt butter in skillet. Add chicken thighs skin side down and let brown for 5-6 minutes or until golden brown. Flip and let brown 2-3 minutes on the other side.

Wash and peel carrots. Leave them whole.

Whisk together the vinegar, honey, salt, dried cilantro, garlic and red pepper flakes.

Add chicken to the slow cooker along with the carrots. Pour balsamic mixture over the top.

Cover and cook on high for 3-4 hours or on low for 6-8 hours.

Enjoy!

Recipe from Slow Cooker Gourmet at slowcookergourmet.net

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