Chicken Balsamico With Yukon Gold Potatoes

“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
6hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the potatoes in the insert of a 5- to 7-quart slow cooker.
  2. Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
  3. Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
  4. Brown the chicken on all sides, 12-15 minutes.
  5. Add the rosemary and garlic and saute for 1-2 minutes.
  6. Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
  7. Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
  8. Season with salt and pepper.
  9. Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

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