Ingredients

The following ingredients have 6 Servings
  • 2 medium carrots, chopped
  • 1/2 cup thinly sliced shallots
  • 2 pounds bone-in chicken thighs, skin removed
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked orzo

Instruction

  • Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.