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
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.
Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.
Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.
Cover and cook on low for 8 hours, or high for 4 hours.
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.
Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.
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.
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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