ArcaMax

Serves 4

4 skinless chicken breasts
Sea salt and pepper to taste
2 tsp of minced garlic (jar garlic will do)
1 large onion, thinly sliced
1/2 cup of chicken broth
1/3 cup of balsamic vinegar
1 15 oz can of diced tomatoes
2 tsp of Italian seasoning

This is super easy. Just take out a medium sauté pan and spray with olive oil. Spray the top of the chicken breasts and grate salt and pepper over them. Put top down in the pan and sauté on medium high for three minutes just to brown the one side.

Turn them over and add everything else. Stir to mix it all up. Cover and cook on medium low (just so you see a little bit of bubbling) for 15 to 20 minutes until the chicken breasts are cooked through (no pink remaining). And Serve.

If you have a cup of onions and tomatoes that will be your veggie too or if you don’t you can have the balance using another vegetable. Green beans would be good.

Slow Cooker Version

I would likely follow the directions above and brown the one side of my chicken breasts before I put all of the ingredients in the slow cooker. If you don’t mind your chicken breasts looking on the pale white side you can literally put all of the ingredients in the slow cooker right out of the refrigerator and cupboard and just turn it on. Cook for seven hours on low or 4 hours on high and it should be ready to eat.

In the slow cooker version you might need more chicken broth. You’ll want to fill it to about one inch from the top. Depends on the size of your breast pieces and your cooker. Just make sure your chicken is covered.

Enjoy!
Cheers,
Zola