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