Crockpot Balsamic Shredded Chicken and Onions Recipe

Name: Crockpot Balsamic Shredded Chicken and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 3/4 pound Boneless Skinless Chicken Breast; ⅓ teaspoons Kosher Salt; 1/4 teaspoons Freshly Cracked Black Pepper; 1/2 teaspoons Dried Basil; 1/4 teaspoons Dried Oregano; 1/4 teaspoons Dried Parsley; 1/4 teaspoons Garlic Powder; 1 Onion, Thinly Sliced; ⅓ cups Balsamic Vinegar; 1 can (14 1/2 Oz. Size) Basil, Oregano, Garlic Diced Tomatoes (or Regular), Drained

Servings: persons

1- 3/4 pound Boneless Skinless Chicken Breast
⅓ teaspoons Kosher Salt
1/4 teaspoons Freshly Cracked Black Pepper
1/2 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
1/4 teaspoons Dried Parsley
1/4 teaspoons Garlic Powder
1 Onion, Thinly Sliced
⅓ cups Balsamic Vinegar
1 can (14 1/2 Oz. Size) Basil, Oregano, Garlic Diced Tomatoes (or Regular), Drained

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1.
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Place all ingredients in a slow cooker and cook on low for 6 hours.
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2.
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Shred chicken and return to slow cooker.
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Taste and add additional salt, if desired.
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3.
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After shredding, leave on warm or low for 15 minutes to soak.
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4.
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Serve.
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You can eat it on its own, spoon it over rice or pasta or a salad, or make it into wraps.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1- 3/4 pound Boneless Skinless Chicken Breast, ⅓ teaspoons Kosher Salt, 1/4 teaspoons Freshly Cracked Black Pepper, 1/2 teaspoons Dried Basil, and more.

Yes, Crockpot Balsamic Shredded Chicken and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Balsamic Shredded Chicken and Onions

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