1teaspoon oreganodried, (can also use dried basil)
1/2teaspoonsalt
1/2teaspoonpepper
1large onion, sliced
4garlic cloves, minced
1tablespoonextra virgin olive oil
4oz balsamic vinegar
8chicken thigh, or boneless, skinless chicken thighs
fresh chopped parsley(optional garnish)
Instructions
Combine the first four dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour olive oil and garlic on the bottom of the crock pot add sliced onions. Place chicken on top of the onions. Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours or low about 6 - 8 hours depending on the size and heat of your particular slow cooker.
Sprinkle with fresh parsley on top just before serving to garnish.
Notes
Boneless chicken breasts can be used in this recipe but they can tend to be on the drier side. For this reason, we recommend chicken thighs.