Crockpot Balsamic Basil Chicken
Recipe GLPRc071f866769772
A tender, herb-infused chicken dish prepared in a slow cooker with balsamic vinegar, fresh garlic, and aromatic basil. This simple yet flavorful main course is naturally free from common allergens and works well for paleo and low-carb diets. Serve with roasted vegetables or over a salad for a complete meal.
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Ingredients
1 teaspoon garlic powder
2 tablespoons dried basil
0.5 teaspoon salt
0.5 teaspoon black pepper
2 teaspoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon extra-virgin olive oil
0.5 cup balsamic vinegar
4 tablespoons fresh minced garlic
1 whole chicken (3 to 4 pounds)
Directions
In a small bowl, combine the garlic powder, dried basil, salt, black pepper, dried minced onion, and dried parsley flakes. Mix well to create a seasoning blend.
Pat the whole chicken dry with paper towels. If using boneless, skinless chicken thighs instead, simply pat them dry.
Rub the olive oil over the entire surface of the chicken, coating evenly.
Apply the seasoning blend generously over the oiled chicken, rubbing it into all crevices and under the skin if using a whole bird.
Place the seasoned chicken in a 6-quart or larger slow cooker, breast-side up if using a whole chicken. If using thighs, arrange them in a single layer.
Pour the balsamic vinegar over and around the chicken.
Scatter the fresh minced garlic evenly over the chicken and into the liquid in the slow cooker.
Cover the slow cooker and set it to cook on low heat for 4 hours (240 minutes). For a whole chicken, ensure the internal temperature reaches a safe minimum of 165°F when measured at the thickest part of the thigh. For boneless thighs, verify they also reach 165°F internally.
Once fully cooked, carefully remove the chicken from the slow cooker and transfer it to a cutting board. Allow it to rest for 5 minutes.
For a whole chicken, carve into individual portions. For thighs, they are ready to serve as is.
Strain the cooking liquid if desired, or serve portions of the chicken with the pan juices spooned over the top.
