Honey Rosemary Chicken

By Nanadi-2

Ingredients

• IN THE BAG
• 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
• 1/3 c balsamic vinegar
• 1/3 c honey
• 1/3 c olive oil
• 3 T chopped fresh rosemary
• 1 t salt

Preparation

Step 1

Add ingredients to bag and let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.