Ingredients
2cupsbrussels sprouts,trimmed and halved
2cupsbaby red potatoes,halved or quartered if large
4chicken breasts,boneless, skinless
¼cupbalsamic vinegar
⅓cupchicken broth,low-sodium
¼cupbrown sugar,packed
2tbspgrainy dijon mustard
1tspdried thyme
½tspdried rosemary
½tspdried oregano
½tspred pepper flakes,crushed
kosher salt and freshly ground black pepper,to taste
2clovesgarlic,minced
parsley,freshly chopped, for garnish
Preparation
In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, oregano, and crushed red pepper flakes. Season generously with salt and pepper.
Pour marinade over chicken and vegetables. Scatter all over with garlic.
Cover and cook on High for 4½ to 5 hours until chicken is fall-apart tender.
Garnish with parsley and serve with the juices.
