The first time I made this recipe for soy balsamic chicken in my slow cooker from Carrie over at Kiss My Whisk I thought to myself, self you are in trouble here because this is going to be the sort of meal you just cannot stop eating even when you are full. By this time I had forgotten about my diet and my family had all finished theirs and were just sitting there looking at me like they were waiting for the next round. This is a really great recipe which combines two of everyone’s favorite things and that is chicken and a slow cooker. It is so easy to make but just remember to thaw your chicken out first. If you wanted to spend a little extra time you could marinate the chicken over night byt please help save our planet from the scourge of plastic bags and use anything but a ziplock.
- 2-3 lbs bone in chicken, I used a combination of drumsticks and breasts
- 1 whole onion, sliced into rings
- 3/4 cup low sodium soy sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 5 cloves garlic, smashed
- 1-2 tablespoons peppercorn, cracked (or just use 1/2 teaspoon ground pepper if you are in a rush)
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1/3 cup chicken broth
- Place chicken and onion in slow cooker.
- Pour soy sauce, balsamic vinegar, Worcestershire sauce, bay leaves, garlic, and peppercorn into into slow cooker and stir around, coating chicken.
- Add brown sugar, cornstarch, and chicken broth and stir again.
- Cook on low for 5-6 hours, break and shred chicken up a bit (a potato masher works really well for this).
- Serve over rice and garnish with chives.