makes 3-4 servings
1 28-ounce can no-salt-added organic diced tomatoes
1-pound boneless, skinless frozen organic chicken thighs
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup roasted thyme cherry tomatoes (see below for recipe)
1. Add the diced tomatoes to the bottom of a 2-quart slow cooker bowl. Top with the frozen chicken thighs.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, dried basil, and dried oregano. Pour the mixture over top the chicken. Top with the roasted tomatoes.
3. Cover the slow cooker bowl with the lid and cook on low for 4-6 hours, or until a thermometer inserted into the chicken reads 165 degrees. Serve plain or over top your favorite pasta.