Slow Cooker Balsamic Chicken Caprese

6 Oct

this one was pretty unmemorable — took me awhile to remember what it was just by looking at the picture 🙂
won’t be making it again


Slow Cooker Balsamic Chicken Caprese
adapted from thelawstudentswife


2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 (14 ounce) can diced tomatoes
1/2 cup balsamic vinegar
3 cloves of garlic, minced
1 bayleaf
1 teaspoon dried basil
1 small red onion, diced
Shredded mozzarella cheese, for serving
Thinly sliced fresh basil, for serving


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 over the chicken. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat, depending upon your slow cooker. Transfer the chicken to a plate, then with a slotted spoon, scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil.


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