Ingredients:
4-6 boneless, skinless, chicken breasts
2 14.5 oz. can diced tomatoes
1 medium onion, thinly sliced (not chopped)
4 garlic cloves, minced
1/2 cup balsamic vinegar (for gluten-free, use white
balsamic vinegar)
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried rosemary
1/2 tsp. dried thyme
salt and pepper, to taste
Directions:
1. Begin by pouring the olive oil on bottom of slow cooker.
2. Season each chicken breast with salt and pepper, then place
on top of olive oil in slow cooker.
3. Place sliced onion on top of chicken, and then all dried
herbs and garlic cloves.
4. Pour in vinegar and top with tomatoes.
Cook on high for 4 hours. (Check chicken after 3.5 hours. After 4, mine was a little dry.) It is recommended to serve over
angel hair pasta.
*www.skinnyms.com