Recipe Submitted by: Lianne Clark Stevens
1 tsp dried basil
1/2 tsp pepper
2 tsps dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
24 oz boneless, skinless chicken breasts
Sprinkle of fresh chopped parsley
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.