Categories: crockpot

Ingredients

• 4-6 boneless skinless chix breasts (40 oz)
• 2 14.5 oz can diced tomatoes
• 1 medium onion thinly sliced
• 4 garlic cloves
• 1/2 c balsamic vinegar
• 1 T olive oil
• 1 t each dried oregano, basil, rosemary
• 1/2 t thyme
• ground black pepper and salt to taste

Directions

1. Pour olive oil in bottom, add chix breats, salt and pepper, put sliced onions on top, and then everything else.

2. Cook on high 4 hours or low 8 and serve over pasta.

3. Leftovers are great in a wrap. Try tomato herb wraps with some lettuce.

Email to a friend | Print this recipe | Back