Slow Cooker Cranberry Balsamic Chicken Delicious Dish

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary, dried or fresh
• to taste salt and pepper
• 1/4 cup chopped fresh parsley for garnish
• as needed cooked rice or quinoa for serving

Instructions

1. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried rosemary, salt, and pepper to create the marinade.
2. Place the chicken breasts in the slow cooker and pour the cranberry-balsamic marinade over the top, ensuring the chicken is well coated.
3. Scatter the cranberries over the chicken in the slow cooker.
4. Cover the slow cooker and cook on low for 4-6 hours, or high for 2-3 hours, until the chicken is cooked through and tender.
5. Once cooked, remove the chicken and place it on a serving platter. Use a fork to shred the chicken if desired.
6. Pour the remaining sauce and cranberries from the slow cooker over the shredded or whole chicken.
7. Garnish with chopped fresh parsley and serve over cooked rice or quinoa to soak up the sauce.