Balsamic Chicken With Spring Vegetables

By naqgal90

Ingredients

• 6 boneless, skinless chicken thighs
• 2 zucchinis, sliced into rounds
• 2 yellow squash, sliced into rounds
• 1 orange bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 head garlic, peeled
• 1/4 balsamic vinegar
• 2 teaspoons gluten-free Worcestershire sauce
• kosher salt
• black pepper

Details

Servings 6

Preparation

Step 1

Use a 6-quart slow cooker. Placed the chicken into the stoneware. Put all the vegetables into a large mixing bowl with the peeled garlic cloves. Toss the vegetables with the balsamic vinegar and Worcestershire sauce, add salt and pepper to taste, and pour on top of the chicken. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Serve with brown rice or quinoa.