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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