INGREDIENTS
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2 c. Brussels sprouts, trimmed and halved
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2 c. baby red potatoes, halved or quartered if large
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4 boneless skinless chicken breasts
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1/4 c.balsamic vinegar
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1/3 c.low-sodium chicken broth
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1/4 c.packed brown sugar
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2 tbsp.grainy Dijon mustard
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1 tsp. dried thyme
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1/2 tsp.dried rosemary
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1/2 tsp.dried oregano
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1/2 tsp.crushed red pepper flakes
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Kosher salt
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Freshly ground black pepper
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2 cloves garlic, minced
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Freshly chopped parsley, for garnish
INSTRUCTIONS
- In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
- In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper.
- Pour marinade over chicken and vegetables. Scatter all over with garlic.
- Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
- Garnish with parsley and serve with the juices.