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Honey Rosemary Chicken

2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
1/3 cup balsamic vinegar
1/3 cup honey
1/3 cup olive oil
3 Tbsp chopped fresh rosemary
2 tsp salt
Chopped onion and bell pepper

Optional: Combine ingredients in bag and let marinate for several hours in the refrigerator.

Add all ingredients plus 1 cup of water to the crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce. Serve over couscous or rice.

See kojodesigns for freeze-ahead instructions.

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Gillian Gunson