Though in the past I have typically only broken out my slow cooker during the fall and winter months, this summer it has gotten quite the workout! I love how I can just pop ingredients into it and forget about it -- and by the time the dinner hour rolls around, something delicious is ready to be plated. Recently I've been trying to work through our freezer and pantry contents (a much-delayed spring cleaning effort?). From my cleaning efforts, I procured a package of frozen chicken thighs and a can of diced tomatoes. I amped up the tomato flavor with the addition of some slow-roasted tomatoes. The addition of balsamic vinegar and a few dried herbs helps to deepen the flavor. This dish can be served as-is, or over your favorite pasta. (I served my portion over linguine.)
Slow Cooker Balsamic Chicken with Roasted Tomatoes (printer-friendly version)
makes 3-4 servings
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.
makes 3-4 servings
1 28-ounce can no-salt-added organic diced tomatoes
1-pound boneless, skinless frozen organic chicken thighs1 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.
Thyme Slow-Roasted Cherry Tomatoes (printer-friendly version)
makes about one cup
1 pint cherry tomatoes, halved
1-2 teaspoons olive oil
dash Maldon sea salt flakes
dash freshly ground black pepper
1 teaspoon fresh thyme leaves
1. Preheat the oven to 375 degrees.
2. Place the halved tomatoes cut-side-up in a glass baking dish. Add in olive oil, sea salt, black pepper, and fresh thyme leaves. Gently shake the dish to evenly coat the tomatoes in the herb mixture. Re-flip any tomatoes so that they are all cut-side up.
3. Roast the tomatoes in the oven until they are slightly shriveled, about 60-75 minutes.
4. Let cool before using. Store any leftover tomatoes in an airtight container in the fridge. If you do not plan to use them immediately, add olive oil into the container until the tomatoes are just covered.
makes about one cup
1 pint cherry tomatoes, halved
1-2 teaspoons olive oil
dash Maldon sea salt flakes
dash freshly ground black pepper
1 teaspoon fresh thyme leaves
1. Preheat the oven to 375 degrees.
2. Place the halved tomatoes cut-side-up in a glass baking dish. Add in olive oil, sea salt, black pepper, and fresh thyme leaves. Gently shake the dish to evenly coat the tomatoes in the herb mixture. Re-flip any tomatoes so that they are all cut-side up.
3. Roast the tomatoes in the oven until they are slightly shriveled, about 60-75 minutes.
4. Let cool before using. Store any leftover tomatoes in an airtight container in the fridge. If you do not plan to use them immediately, add olive oil into the container until the tomatoes are just covered.
This sounds delightful! I love roasted tomatoes, although when I make them, it is rare than any survive long enough to go into a recipe . . .
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