I really like the idea of a crock pot, but just about every time I try something, it doesn’t turn out the way I want. It tastes okay, but the texture is off.
One day in January I saw this recipe come through my Facebook time line, and though, “oh that sounds tasty. I should try that.” And so I did. That very same night. And it was good. No. It was better than good. I think I’ve made it three times in the last two months.
If I’m correct, the original recipe came from here. It’s so simple. The hardest part is mincing a couple cloves of garlic. And waiting. It’s hard to wait once you start smelling it waft through the house.
Behold. The recipe:
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
I skip the parsley, add a little extra garlic and olive oil, and use heaping (half-heaping?) teaspoons instead of normal ones…but otherwise pretty much follow the recipe.
Mince your garlic and toss it in the pot with the olive oil. I think I used maybe two or three (or four) tablespoons instead of one. Either way, make sure it’s the good stuff.
Sorry I didn’t plate it nice and pretty for you. I was too busy eating.