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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