Crock Pot Shredded Balsamic Chicken With Herb Cabbage Pasta
"An effortless and tangy recipe."
photo by kcwillis
- Ready In:
- 5hrs 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 lbs boneless chicken breasts
- 1 (8 ounce) can sliced mushrooms
- 3⁄4 cup light brown sugar
- 2 tablespoons minced garlic
- 1 teaspoon rosemary
- 1⁄2 teaspoon sage
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 1⁄4 cup cola
- 3⁄4 cup balsamic vinegar
- pasta
- 1 tablespoon herb butter
- 1⁄4 small cabbage (thinly sliced)
- parmesan cheese (grated)
- fresh parsley (freshly snipped)
directions
- Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
- About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
- Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly sauté cabbage in herb butter. Stir in pasta and turn off heat.
- Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.
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Reviews
-
I am amazed at how flavorful and tangy this came out. I doubled the mushrooms, added 1/4 C chopped L, (canned), chilies, (will add 1/2 C next time), substituted almost 1/2 can of ginger ale for cola, 1/2 C white sugar (no cola or brown sugar on hand). Wonderful flavor! Had no herbed butter, so added oregano, garlic powder, tad of garlic salt & pepper in pan and melted with butter. 1/4 of a cabbage wasn't nearly enough for a serving of pasta for 4. I added more and would actually suggest 1/4 of a small cabbage per serving of spaghetti, so, a full, small head to serve 4-6 people. (If you like cabbage, this is the way to go). Next day I took enough shredded chicken and heated in pan with BBQ sauce and served on a lightly buttered, lightly toasted bun...YUM! So versitile & so easy!! Adding as a regular dish! TY for this recipe! -
Made this without the cabbage pasta for a house party it was well received*. I did* use changes from previous review. Some guests thought it was pork. Served it on burger buns. Great for groups. Thanks. -
This was pretty good although I made quite a few modifications to it before I even started as I knew it would be too sweet as written. I cut the brown sugar down to 1/2 cup and omitted the cola completely - I substituted water instead. I used about seven cloves of crushed garlic instead of minced. I ended up with a lovely, tangy recipe that I will definitely make again. Thanks for posting!
Tweaks
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I am amazed at how flavorful and tangy this came out. I doubled the mushrooms, added 1/4 C chopped L, (canned), chilies, (will add 1/2 C next time), substituted almost 1/2 can of ginger ale for cola, 1/2 C white sugar (no cola or brown sugar on hand). Wonderful flavor! Had no herbed butter, so added oregano, garlic powder, tad of garlic salt and pepper in pan and melted with butter. 1/4 of a cabbage wasn't nearly enough for a serving of pasta for 4. I added more and would actually suggest 1/4 of a small cabbage per serving of spaghetti, so, a full, small head to serve 4-6 people. (If you like cabbage, this is the way to go). Next day I took enough shredded chicken and heated in pan with BBQ sauce and served on a lightly buttered, lightly toasted bun...YUM! So versitile and so easy!! Adding as a regular dish! TY for this recipe!
-
This was pretty good although I made quite a few modifications to it before I even started as I knew it would be too sweet as written. I cut the brown sugar down to 1/2 cup and omitted the cola completely - I substituted water instead. I used about seven cloves of crushed garlic instead of minced. I ended up with a lovely, tangy recipe that I will definitely make again. Thanks for posting!
RECIPE SUBMITTED BY
Just A Wife who enjoys both local foods available for take-out and experimenting with various foods to create fusion dishes.
