Tuesday, April 27, 2010

Balsamic Chicken with Spring Vegetables

This easy and delightful meal in a crock pot comes to us from the "crock pot lady." I liked it because it features so many vegetables. The balsamic is very flavorful but not too strong, and the chicken turns out beautifully in the crock, swimming in all the sauce. You will spend about 15 minutes chopping all the vegetables, but after that, you're done!

First, prepare all the vegetables. You can change the vegetable assortment if you like; use what you have, or what is on sale!

I sliced the zucchinis into thick slices, and the summer squash slices then moons. I don't like veggies that are too mushy, and this was just perfect, since they cook a long time in the crock pot.

Cut the peppers in large chunks.

Same with the onions.

Cut the mushrooms in half or quarters, depending on how large they are.

Place all the vegetables in a large mixing bowl, then add some cloves of garlic. Peel the cloves, but don't mince or chop them.

Then measure out the balsamic vinegar and worcestershire sauce. Pour this over the vegetables

and then stir well to coat them.

Place the chicken in the bottom of the crock. Mine was still partially frozen, which is fine - chicken cooks quickly in the crock pot.

Top with the saucy vegetables

Look at all those beautiful veggies!

Cook this on low for about 6 hours. Mine took only 5 but I have a "hot" crock pot and it cooks fast.

Serve over rice, couscous or potatoes to soak up all the delicious sauce!

Get inspired at Tuesdays at the Table, Tasty Tuesday , Tempt my Tummy Tuesday, Hunk of Meat Mondays.

Balsamic Chicken with Spring Vegetables

6 boneless skinless chicken thighs
1 whole head garlic
2 medium zucchinis
1 medium yellow squash
2 sweet bell peppers (your favorite colors!)
1 medium red onion
1/3 cup balsamic vinegar
2 1/2 tsp. Worcestershire sauce

Cut the vegetables into large chunks and place them in a mixing bowl. Peel the cloves of garlic but leave them whole; add to the vegetables. Combine the vinegar and worcestershire sauce and pour over vegetables; stir to coat. Place the chicken in the bottom of the crock. Top with the vegetable mixture. Cook on low for 6 hours. Serve over rice, couscous or potatoes. Serves 4-6.


  1. YUM...and made in the crockpot too! A must try :)


  2. Sounds delicious! http://www.inspired2cook.com/

  3. This looks tasty! I especially love the colorful blend of veggies though!

    ~Aubree Cherie

  4. This looks awesome. I can't wait to have the veggies fresh from the garden to make this. And skinless boneless chicken breasts are the best thing ever!

  5. You cook the chicken along with the vegges... do the veggies get over cooked?

  6. SEO, it's not too bad. They get pretty fully cooked, so if you like your veggies crunchier, and you're at home while this cooks, you could add them half way through.


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