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1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
Layer half each of the bacon, onions and potatoes in the crockpot.
Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
Add cheese for the last 20 – 30 minutes and enjoy!
Simple enough for any weeknight meal. Delicious enough for company. With a few ingredients and 4 hours in your crock pot you have have the most tender, mouthwatering chicken the whole family will love!
Pair it with any side dishes you like. It makes a nice light sauce so some healthy brown rice pasta would work well.
Or if you are avoiding potatoes at the moment add some nice veggies or salads.
Using boneless chicken thighs is best for perfect tender and juicy chicken, but of course you could always use chicken breast if you’re not a fan of dark meat. My family loved this chicken and each child asked for seconds of it which rarely ever happens! Don’t be worried about the balsamic flavor, it is subtle and not strong at all. The kids will only notice how moist and tasty the chicken is, I promise!
Crock Pot Recipe Balsamic Chicken Thighs
Cook time 4 hours
Prep time 5 mins
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried minced onion
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup balsamic vinegar
- 8 boneless, skinless chicken thighs (about 24 ounces) sprinkle of fresh chopped parsley
- Combine the first five dry spices in a small bowl and spread over chicken on both sides.
- Set aside.
- Pour olive oil and garlic on the bottom of the crock pot.
- Place chicken on top.
- Pour balsamic vinegar over the chicken.
- Cover and cook on high for 4 hours.
- Sprinkle with fresh parsley on top to serve.