Slow Cooker Balsamic Chicken Thighs

from ButterYum

makes 8 servings

Ingredients

• 1 teaspoon dried granulated garlic

• 1 teaspoon dried basil

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons dried minced onion

• 4 garlic cloves, minced

• 1 tablespoon extra virgin olive oil

• 1/2 cup balsamic vinegar (good quality)

• 8 bone-in, skin-on chicken thighs

• sprinkle of fresh chopped parsley

• Optional: honey to taste

Directions

1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.

3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.

4. Cover and cook on low for 8 hours, or high for 4 hours.

5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.

7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until the sweetness level you like.

8. Pour glaze over chicken and sprinkle with fresh parsley.

Notes

• Recipe can be halved using a 2 or 3-quart slow cooker.

• Boneless, skinless chicken thighs may be substituted.

adapted from Sugar Free Mom

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