It’s been awhile since I did anything with our slow cooker so I figured I’d break that trend with something quick and easy.
4 Chicken thighs
1 lbs carrots
2 tbs butter
1/2 cup balsamic vinegar
1/4 cup honey
1/2 tsp sea salt
1/2 tsp cilantro
1 tsp minced garlic
1 pinch of red pepper flakes
Add the butter to a frying pan on medium heat. Once the butter is melted, add in the chicken thighs, skin side down, to brown for about 5-6 minutes. Then flip the thighs over for another 2-3 minutes.
While chicken is browning, skin the carrots. Whisk together vinegar, honey, salt, cilantro, garlic, and red pepper.
Add chicken to slow cooker along with carrots (& other veggies if you’d like) and pour the balsamic mix over the carrots and chicken.
Cover and cook on high for 3-4 hours or low 6-8 hours.
Warning: If you use potatoes like I did, be aware that they will soak up a lot of the balsamic mixture, giving them a strong taste.