Balsamic Chicken and Vegetables (Crock Pot Recipe)

It is a fine day here, the sun is shining and the weather is pleasant. Too bad I am stuck inside studying genetics. Who needs fresh air when you can be in your room studying pedigrees?

Even though I barely have enough time to even go outside, I do want to have a nice dinner and not another sandwich. This is where the crock pot and all of its beauty comes into action. The creator of this machine is a heaven sent savior. Throw some things into a crock pot and a couple of hours later, boom, delicious hot food.

This recipe is super easy. If you can chop and measure, then you're good to go. Honestly, if you're even too impatient to defrost your chicken, you can use your frozen chicken. So no excuses y'all.

Balsamic Chicken and Vegetables

Ingredients

4 chicken breasts, frozen or thawed

2 yellow squash, chopped

2 zucchinis, chopped

1 onion, sliced

1 clove garlic, minced

1/2 tsp black pepper

1 tsp cumin

1/3 cup Balsamic vinegar

3 tbsp Worcestershire sauce

Directions

1. Place chicken evenly on the bottom of the pot.
2. Cover the chicken with the chopped vegetables.
3. Add seasoning.
4. Add sauces.
5. Slightly stir.
6. Set on HIGH for four hours or LOW for eight hours.

Nutritional Information (4 servings, 1 chicken breast and 1/4 of the vegetables and sauce)

Calories 216, Fat 3.9g, Cholesterol 86mg, Sodium 214mg, Carbohydrates 12.3g, Dietary Fiber 2.9g, Sugars 7.0g, Protein 31.3g

Each of the chicken breasts I used were 4.5-5 oz each.