Cook’s notes: We had a family-size package of fresh boneless skinless chicken breast halves that needed cooking.
This recipe was inspired by fat-free salad dressing recipes that use broth instead of oil and balsamic vinegar. It uses a broth-based sauce instead of spaghetti sauce. Because the herbed chicken is low in fat and doesn’t have tomatoes, it should not aggravate heartburn. Prep time is about 5 minutes. The chicken is ready in just 3.5 hours, which is very quick for a slow cooker.
8 fresh boneless chicken breast halves, without skin (3.25 lbs)
1 cup fat-free, low sodium chicken broth
4 Tablespoons (2 oz) balsamic vinegar
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
Spray the inside of a 4-quart slow cooker with non-stick cooking spray. Turn the cooker to HIGH.
Make the sauce: In a medium size bowl, whisk together the broth and remaining 5 ingredients (balsamic vinegar to black pepper) until smooth.
Place half the chicken in the slow cooker. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker.
Cook covered on HIGH for 3.5 hours. Do not remove the lid. Do not stir the ingredients while they cook. Shred the cooked chicken with two forks, and serve the chicken with brown rice.
Alternate method: Cook covered on LOW for 6 hours.
Adapted from the cdkitchen.com (Chicken Italiano II recipe)