Slow Cooker Balsamic Chicken with Spring Vegetables

Sometimes, a recipe doesn’t work out quite the way you expect it to…

Sometimes, the flavors aren’t there…

Sometimes, you are disappointed…

(Also, sometimes you can’t find the charger for your camera, leaving you forced to use your iPhone to take pictures.)

This is one of those times.

I stumbled across this recipe via Pinterest and thought it looked delicious.  The photo included with this recipe showed crisp, colorful vegetables along with what appeared to be juicy pieces of chicken.  My final product, however, looked nothing like that picture.  I was pretty disappointed with this recipe.  Really, I should have known better.  Eight hours is far too long for zucchini and squash and peppers to cook.  They lost all of their texture and color.  My final product was bland looking and not so appetizing.  The flavors were so-so.  The balsamic and Worcestershire were pretty much lost.  It was edible and we ate it.  There was no feeling of satisfaction after the meal though.

Despite all of this, I decided to still share this recipe…mainly because I think it can be good.

This meal is salvageable!  And here’s how.  First, I would cook the chicken alone in the sauce first for a few hours.  I’d then add the veggies and cook for an hour or so more.  I would also add some more seasoning to the sauce.  Maybe some dried herbs.  And eight hours was way too much; four on high or six on low would be good enough.  So if you try it, please make those adjustments (and let me know how it comes out!).

Start with the veggies…

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  • Chop 2 zucchini and 2 yellow squash.

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  • Place the chopped veggies into your slow cooker.

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  • Chop 1 yellow and 1 orange pepper.

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  • Add the peppers to the slow cooker.

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  • Slice a red onion and peel 1 head of garlic.  (Leave the cloves in tact.)

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  • Add the onion and garlic to the slow cooker.

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  • Trim and cut 1 large package of chicken thighs into chunks.
  • Place the chicken on top of all the veggies.

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  • Pour in 1/4 cup balsamic vinegar.

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  • Add 2 teaspoons Worcestershire sauce.

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  • Season with s&p.

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  • Stir well to combine everything.

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  • Cover and cook on low for 6 hours (or high for 4).

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If you’d like, serve over rice or couscous or quinoa.

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I hope you enjoy it more than I did!

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Slow Cooker Balsamic Chicken with Spring Vegetables

(serves 6)

INGREDIENTS:

  • 2 zucchini, chopped
  • 2 yellow squash, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red onion, sliced
  • 1 head garlic, peeled
  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • ¼ cup balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

 

DIRECTIONS:

  • Place the zucchini, squash, and peppers into your slow cooker.
  • Add the onion and garlic.
  • Place the chicken on top.
  • Pour in the balsamic vinegar.
  • Add the Worcestershire sauce.
  • Season with the salt and pepper.
  • Stir well to combine everything.
  • Cover and cook on low for 6 hours (or high for 4).

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Comments

  1. Jane says

    Wow…you seriously did not sell me on this. “Hope you enjoy it more than I did” does not make me want to try it.

    • says

      Unfortunately, not all recipes come out great. I like to be honest and share the good and the bad with my readers. I do think there is potential for this recipe though, which is why I posted some ideas to improve it. “First, I would cook the chicken alone in the sauce first for a few hours. I’d then add the veggies and cook for an hour or so more. I would also add some more seasoning to the sauce. Maybe some dried herbs. And eight hours was way too much; four on high or six on low would be good enough. So if you try it, please make those adjustments (and let me know how it comes out!).”

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