Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless skinless chicken breasts (or chicken thighs)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 can diced tomatoes ((14 ounces))
  • 1/2 cup balsamic vinegar
  • 3 cloves garlic (minced)
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 small red onion (diced)
  • Shredded mozzarella cheese (for serving)
  • Thinly sliced fresh basil (for serving)

Instruction

  • Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
  • In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion.
  • Pour the tomato mixture over the chicken.
  • Cover and cook on low until chicken is no longer pink, juices run clear, and the chicken reaches 155 degrees F on an instant read thermometer, about 1 1/2 to 2 1/2 hours for breasts or 4 to 5 hours for thighs, depending upon your slow cooker. (Chicken is considered safe to eat at 165 degrees F, but the temperature will continue to rise as the chicken rests. Do not over cook or the chicken will be dry.)
  • Transfer the chicken to a plate, cover, and let rest 5 to 10 minutes (keep the slow cooker on so that the sauce mixture in it stays warm). To serve, uncover the chicken then use a slotted spoon to scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil. Enjoy immediately.