Ingredients:
2 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1/3 c balsamic vinegar
1/3 c Honey
1/3 c Olive Oil
3 T Chopped Fresh Rosemary
1 t Salt.
**Let marinate for several hours in the refrigerator before freezing.
2 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1/3 c balsamic vinegar
1/3 c Honey
1/3 c Olive Oil
3 T Chopped Fresh Rosemary
1 t Salt.
**Let marinate for several hours in the refrigerator before freezing.
Cooking Directions:
Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
Serving Directions
Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.
****Rachel Wheeler also suggests that it doesn't need all of the Olive Oil and that chicken stock could act as a great substitute.
Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.
****Rachel Wheeler also suggests that it doesn't need all of the Olive Oil and that chicken stock could act as a great substitute.
This recipe was adapted from Kojo Designs.
Katherine Lewis
So I made this one for dinner tonight. It was really delicious! Thank you for the recipe. I personally don't think it needed so much oil. Next time I make it I'm going to try it with 1/2 the oil (if not less) and I'll just use chicken stock to compensate for the liquid.
ReplyDeleteI made this tonight too. It was very tasty. I forgot to thicken the sauce, this might have been an improvement :). My picky kids enjoyed it quite a bit, which is always nice. I don't know that it needed all the oil either.
ReplyDeleteSo since ours missed the freezer I re-made this for a freezer bag today and I halved the whole recipe. I will let you girls know how it goes later in the week when we eat it:)
ReplyDeleteI'm glad you all enjoyed it. We ate it as well and Verlan and I gave it a 3 stars rating. We followed Rachel's advice and ate it with mashed potatoes. I did thicken the sauce and liked the strong balsamic flavor. If you don't like balsamic vinegar, you might not like this!
ReplyDeleteWe had the Rosemary Chicken last night! Other than the fact that we had no electricity, and had to heat our chicken up using our fondue pots and that we were unable to cook couscous to go with it it was really tasty!! The only thing I will prob do differently in the future is chop up the rosemary. Thanks for the recipe Katherine!!
ReplyDelete