# Foolproof Slow Cooker Balsamic Chicken with Caramelized Onions

This recipe combines slow-cooked chicken, caramelized onions, and the rich flavor of balsamic vinegar in a balanced, foolproof method.

## Ingredients:
- 3 lbs boneless, skinless chicken breasts
- 2 lbs yellow onions, thinly sliced
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup regular balsamic vinegar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves

For finishing:
- 2 tbsp high-quality balsamic vinegar
- 1 tbsp honey
- Fresh thyme leaves for garnish (optional)

## Instructions:

1. Prep (15 minutes):
   - Thinly slice the onions.
   - In a bowl, mix chicken broth, regular balsamic vinegar, garlic powder, onion powder, dried thyme, black pepper, and salt.

2. Layer in slow cooker (5 minutes):
   - Place sliced onions at the bottom of the slow cooker.
   - Drizzle with olive oil and toss to coat.
   - Arrange chicken breasts on top of the onions in a single layer.
   - Pour the seasoned broth mixture over the chicken.
   - Add bay leaves.

3. Slow cook:
   - Cover and cook on LOW for 8 hours.

4. Separate and shred (10 minutes):
   - Remove chicken and shred using two forks.
   - Strain onions, reserving cooking liquid.

5. Reduce sauce (15 minutes):
   - Transfer 1 cup of cooking liquid to a small saucepan.
   - Add 2 tbsp high-quality balsamic vinegar and 1 tbsp honey.
   - Simmer over medium heat until reduced by half, about 10-15 minutes.

6. Combine and serve (5 minutes):
   - In a large bowl, gently mix shredded chicken and caramelized onions.
   - Pour the reduced sauce over the mixture and toss to coat evenly.
   - Garnish with fresh thyme leaves if desired.

## Notes:
- This recipe uses two types of balsamic vinegar: regular for slow cooking and high-quality for finishing. This ensures a deep flavor throughout with a bright, complex finish.
- The honey in the finishing sauce balances the acidity of the vinegar and helps create a glossy glaze.
- If the final dish seems too dry, add more of the reserved cooking liquid as needed.
- Taste before serving and adjust seasoning if necessary.

## Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze portions in freezer-safe containers for up to 3 months.

## Serving Suggestions:
- Serve over rice, quinoa, or mashed potatoes
- Use as a filling for sandwiches or wraps
- Toss with pasta or zucchini noodles
- Serve on top of a mixed green salad