CrockPot Balsamic Honey Chicken and Mushroom
I was really feeling like using my CrockPot this Sunday. I hadn’t used it since my soup and it was giving me sad eyes from the corner of my kitchen. Well, I looked in my fridge to see what I had and created this little combination. I love how easy the CrockPot is…Here’s what you’ll need:
1 pound of boneless slice chicken breast- about 4 pieces (frozen or defrosted)
1 can of reduced sodium chicken broth
1.5 cups of diced mushrooms (use your favorite)
2 tablespoons of flour (any kind, I used white)
3 tablespoons of honey
5 tablespoons of balsamic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon of turmeric
Okay, this is so easyyy!!
Put your frozen/thawed chicken in the CrockPot.
Take your honey and cover the top of the chicken pieces.Then spoon the balsamic on top. Throw in the mushrooms.
Mix the chicken broth with the flour, salt, pepper, garlic powder, and turmeric in a bowl. Use a spoon to pop the
flour because it will condense on top.
When nice and mixed, pour over top of the chicken.
Turn your CrockPot on low for 3-3.5 hours for defrosted chicken and 4-4.5 hours for frozen chicken.
When done, I put it over barley and inhaled. It was SO delicious!!! I love chicken and mushroom dishes and this one was amazing. Using the CrockPot on Sundays is perfect because you’ll have this for a couple of days! Double this recipe for a big family dinner. This chicken over rice, quinoa, barley, and pasta would all be delicious. Also, use whatever spices you have at home. If I had parsley or basil I probably woulda thrown that in. And even lemon! Yummm.