Balsamic Crock Pot Shredded Chicken

By Ashley Miers

INGREDIENTS

1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tsp onion powder or dried minced onion
1 cup chopped fresh basil
4 crushed or minced garlic cloves
1 Tbsp EVOO
1/2 to 1 cup balsamic vinegar (depending on taste/preference)
8 boneless skinless chicken thighs
sprinkle of chopped fresh parsley for garnish (optional)

PREPARE

1.    Combine the first four dry spices in a small bowl and stir together.

2. Add EVOO and crushed/minced garlic cloves to the bottom of your crock pot.

3. Layer chicken thighs evenly over the olive oil and garlic.

4. Sprinkle dry spices evenly over the chicken thighs. Then sprinkle chopped fresh basil on top of the spices.

5. Double or triple the recipe by doubling (or tripling) all of the ingredients. You would start with 2x or 3x garlic and EVOO on the bottom of the crock pot, then layer the chicken, dry spices and basil as per steps 3 and 4 above. You would then repeat steps 3 and 4, placing a second layer of chicken, then dry spices, then basil on top of the first. You could repeat a 3rd time, creating a 3rd layer of chicken, dry spices and basil, depending on the number of people you are planning to serve and your desired amount of leftovers.

7. Once you have layered your desired amount of chicken, dry spices and basil, cover everything with the balsamic vinegar.

8. Secure the lid of the crock pot and cook on high for a minimum of 4 hours. (I usually cook this dish all day for closer to 6 or even 8 hours).

9. Just before serving, remove the lid, and use two forks to shred all of the chicken. Turn the crock pot to the warm (or off) setting. The chicken will take some time to cool.

10. Serve (topping with chopped parsley garnish if using) and enjoy!

SERVING SUGGESTION

Serve with Crispy Sweet and Purple Potato Medley and a steamed green vegetable (broccoli, green beans, etc) of your choice.