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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 4 boneless, skinless chicken breasts or 8 thighs
- 1/3 c balsamic vinegar
- 1/3 c honey
- 1/3 c olive oil
- 3 Tbsp chopped fresh rosemary
- 1 tsp salt
Method
- put in a freezer bag.
- Let marinate for several hours in the refrigerator before freezing.
- TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
- TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it's fabulous.
