#33, slow cooker (and pressure cooker 12/3) Balsamic Chicken 11/8/18

Slow Cooker Balsamic Chicken

This was so tasty. After making this in the crock pot, hubby asked if I could try it in the pressure cooker and I was able to easily convert it.  Both versions are below. 

IP finished photo:

For the crock pot:

Ingredients

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves, or more to taste
• salt and ground black pepper to taste
• 1 onion, thinly sliced  (I just used powder)
• 4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary (nope)
• 1/2 teaspoon dried thyme (nope)
• 1/2 cup balsamic vinegar
• 2 (14.5 ounce) cans crushed tomatoes
• 
  

• Directions

  1. Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
  2. 
     
  3. Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.
  
  
   
• Some tips I saw for this recipe was to also add some tomato paste- which I did for the pressure cooker to make the sauce thicker.

• For the pressure cooker I followed the directions pretty much the same, adding the tomato paste and cooking on high pressure for 20 minutes with natural release.