CrockPot Balsamic Honey Chicken and Mushroom

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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.
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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.
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When nice and mixed, pour over top of the chicken.
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Turn your CrockPot on low for 3-3.5 hours for defrosted chicken and 4-4.5 hours for frozen chicken.
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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.

Enjoy!

-Ena

One thought on “CrockPot Balsamic Honey Chicken and Mushroom

  1. Pingback: Lesson 47: Learn a ton of crockpot recipes | Cabernet and Breastmilk

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