Layered Crock Pot Balsamic Chicken (THM E)

I love layered dinners in my crockpot.  They are easy, versatile, and satisfy my pickier eaters who prefer their food not to be mixed together like a stew.  The variations are endless.  The best meats for this are generally fattier – chicken thighs, cheap steaks/cuts of beef, etc.  I happened to use chicken breast for this one because I am on a specific eating plan.  For any other Trim Healthy Mamas (THM) out there, this meal is an E.  It is also gluten-free.

If you’ve had issues with cooking chicken breast in your crock pot in the past, here are a few tips:

  1. Include plenty of liquid.  I always add a marinade AND chicken broth.
  2. Cook on the lowest setting your crock pot has available.
  3. Cook for only 5-6 hours…any longer and you run the risk of really overcooking it.

Meet my cast of savory characters:

image

  • 1 medium white onion
  • 3 cloves of garlic (or more, if you prefer)
  • 4 chicken breasts
  • salt & pepper to taste
  • 1/2 cup chicken broth (not pictured, I forgot it in the fridge)
  • 2/3 cup fat-free balsamic dressing (Maple Grove Farm, gluten-free and contains no corn syrup!)
  • 4-5 pieces (ea) celery AND carrots
  • 4 medium sweet potatoes or yams (I used white sweet potatoes today.  If you can only find larger ones, cut them down)
  • 3-4 stalks of broccoli

Slice your onion and layer half of it in the bottom of your slow cooker.  I saved the other half to make soup tomorrow.  🙂  Coarsely chop the three cloves of garlic and add them in.  I cut my chicken breasts in half because they were huge.  I added 5 pieces and reserved three for tomorrow’s soup.  Layer in the chicken pieces and sprinkle with salt and pepper.  Pour in your broth, then add the balsamic dressing.

image_1

Clean and trim your celery and peel your carrots.  Layer these on top of the chicken to make a rack for your sweet potatoes.  These will also go into my soup tomorrow, but they are yummy to eat with dinner as well.  🙂

image_2

Clean and stab your potatoes (HA!) and layer them on your DIY veggie rack.  Turn your crock pot onto the LOWEST heat setting and cook for approximately six hours.  My crock pot has the 4 (high), 6 (high), 8 (low), and 10 (low) hour options.  I chose 10 hours LOW for this.

image_3

I didn’t forget the broccoli!  While the meal is simmering away, cut the broccoli into florets and leave them.  You now have two choices:

  1. Add them around & on-top of the potatoes 90 minutes before you plan to eat –  they will steam in the crock pot.
  2. Steam them on the stove/in the microwave for 10 minutes before you plan to eat.

image_4

Voila!

image_5

I dressed my sweet potato with 1 tsp of organic coconut oil, cinnamon, and Truvia.  I always add a couple of spoons of liquid to my chicken before eating, but you could also add an additional splash of the balsamic dressing.  This was tender and definitely not dry.  Enjoy!

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10 Comments

  1. This sounds great and looks delicious!!! I will be trying it soon. Thanks

    Reply
  2. I’ll immediately snatch your rss feed as I can not find your e-mail subscription link or newsletter service. Do you’ve any? Kindly let me recognize so that I could subscribe. Thanks.

    Reply
  3. Holly Palermo

     /  December 29, 2014

    This was delicious. Husband and kid approved!

    Reply
  4. Anonymous

     /  April 14, 2015

    I made this tonight. Wonderful. We all loved it from the youngest and pickiest and all. Thank you for an awesome E recipe

    Reply
  5. Donna Sellers

     /  June 16, 2015

    i have used your recipe twice and love it! Just wondering what soup you make the next day.

    Reply
  6. Penny

     /  January 25, 2017

    This really looks yummy. The sweet potatoes were not peeled? My eyes aren’t too good. Just want to check this before I make it. I love balsamic anything. Thank you for sharing.

    Reply
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