4 boneless, skinless chicken breasts
2 large onions, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup chicken broth
1 tablespoon balsamic vinegar
2 tablespoons fresh parsley, chopped
Directions
Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 15-20 minutes.
Place the chicken breasts in the bottom of the slow cooker. Season them with salt, pepper, thyme, and rosemary.
Add the minced garlic and caramelized onions on top of the chicken.
Pour the chicken broth and balsamic vinegar over the chicken and onions.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Before serving, sprinkle the chopped fresh parsley over the chicken for a pop of color and freshness.
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Variations & Tips
For a different flavor profile, try adding a splash of white wine instead of balsamic vinegar. You can also experiment with different herbs, such as oregano or basil, to suit your taste. If you prefer dark meat, substitute chicken thighs for the breasts. For a bit of heat, add a pinch of red pepper flakes to the seasoning. This recipe is also great for meal prep, as the chicken can be shredded and used in sandwiches or salads throughout the week.
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