Tomato Balsamic Chicken

Name: Tomato Balsamic Chicken
Ingredients: 2 medium carrots, chopped; 1/2 cup thinly sliced shallots; 2 pounds bone-in chicken thighs, skin removed; 1 tablespoon all-purpose flour; 1/2 cup reduced-sodium chicken broth; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 1/4 cup balsamic vinegar; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; Hot cooked orzo

14 ingredients

4 steps

Ingredients

2 medium carrots, chopped
1/2 cup thinly sliced shallots
2 pounds bone-in chicken thighs, skin removed
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked orzo

Directions

1

Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
2

Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
3

Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
4

Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.