Slow Cooker Tuscan Chicken

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I love making this chicken because it’s everything a slow cooker meal should be; although extremely simple to prepare, its end result is insanely flavorful food, so tender that it falls apart on your fork. Even better, this recipe yields enough chicken to last me about a week or so, and the ways in which I put it to use are endless. While it’s deee-lish on its own, I also use it on salads, in sandwiches, and for skinny chicken parm, to name a few options.

What you’ll need:

  • 1/2 cup EVOO
  • 1/2 a Vidalia onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp. fresh lemon juice
  • Cracked black pepper and Himalayan salt as desired
  • 2 lb. boneless skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup fresh Italian (flat) parsley, chopped
  • 1/4 cup fresh basil, chopped

What you’ll do:

  • Combine the EVOO, onion, garlic, lemon juice, salt, and pepper in the bottom of your slow cooker; mix well
  • Place the chicken breasts on top of the concoction, and then cover the breasts with balsamic vinegar
  • Apply the lid and cook on low for 6 hours; about half way through, be a sure to flip the chicken breasts
  • With about 30 minutes left, sprinkle the fresh herbs on top

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