It is tax season in our house. That means that my other half is gone from 7 am to about 10 or 11 pm just about every day, including most weekends. Life goes on. There are still lessons for the kids, school meetings and parties, etc…. But, towards the end of this 3 month period it starts to really wear on your nerves. So, I am trying to find ways to make things easier on all of us for the last 13 days of this period. So, that means more comfort foods and more slow cooker meals.
As every morning, I look at my list of dinners I have planned for the month and try to figure out which one I am making today. I try to plan one month of meals where I have all the basic ingredients, minus the fresh fruits and vegetables, to make the dinners. That way I know I always have choices to at least make these 30 or so dishes.
I really wasn’t in the mood to cook today so I found the recipe for an easy dinner on a post for Slow Cooker Balsamic Glazed Drunken Chicken and Potatoes at Ashleyblyth.wordpress.com. It isn’t so much a recipe as an idea. So, I took it in a direction that would fit my families tastes.
Note: That this really is best in the larger size Slow Cooker unless you cut the recipe in half.
This got raves! My daughter actually licked her plate she loved the sauce so much. My son licks his plate all the time but my daughter? Never.
It was both sweet and tart and had a perfect balance of flavors my family. Before dinner was even over they were asking if they could have this again tomorrow night!
I served this with broccoli and a side salad for a delicious easy dinner.
- 6 potatoes, washed and cut into 6 pieces each
- 1 1/2 – 2 lbs. chicken breasts cut into large chunks
- 4 TBSP white wine
- 1 TBSP water
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tsp Dijon mustard
- 1 tsp finely minced garlic
- salt and pepper
- Place potatoes in the bottom of the slow cooker.
- Pour the white wine and water over the potatoes.
- Lay the chicken over the top of the potatoes.
- Mix the balsamic vinegar, oil, honey, mustard and salt and pepper in a bowl until well combined. Gently pour over the mixture over the chicken.
- Cover and cook on low for 4-6 hours until chicken is cooked through. If possible I recommend stirring the mixture about half way through to ensure that your potatoes don’t stick and the flavors are well combined.
2 Comments Add yours
YUM! I love the direction you took with the honey and mustard. I’m trying that soon.
What kind of potatoes did you use?
Thanks! I used russet potatoes. Both the chicken and potatoes were on sale so that made my decision.