Tomato Balsamic Chicken Recipe

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Tomato Balsamic Chicken Recipe
Tomato Balsamic Chicken Recipe photo by Taste of Home
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Tomato Balsamic Chicken Recipe

Read Reviews
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I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. —Anne Colvin, Chicago, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 2 medium carrots, chopped
  • 1/2 cup thinly sliced shallots
  • 2 pounds bone-in chicken thighs, skin removed
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked orzo

Directions

Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 6 servings.
Originally published as Tomato Balsamic Chicken in Simple & Delicious December/January 2017

Nutritional Facts

3/4 cup chicken mixture: 235 calories, 11g fat (3g saturated fat), 77mg cholesterol, 433mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

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  • 2 medium carrots, chopped
  • 1/2 cup thinly sliced shallots
  • 2 pounds bone-in chicken thighs, skin removed
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked orzo
  1. Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
  2. Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
  3. Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings.
Originally published as Tomato Balsamic Chicken in Simple & Delicious December/January 2017

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Reviews forTomato Balsamic Chicken

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nbagnall User ID: 1073875 258217
Reviewed Dec. 16, 2016

"Found this to be bland, had to add add'l spice and even some "hot salt". The chicken was moist and easy to shred, but that's as good as I can go here."

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