The crockpot is my best friend. Especially when I'm doing the 21 Day Fix, where prep is key. Throwing something in the crockpot on a Sunday and having it for the week makes life a lot easier.
I knew I wanted a protein for the week, something I could eat on its own or toss on a salad or in a wrap. And so this recipe was born.
I used a pound of chicken breast, but you could just adjust the spices up if you wanted to make more.
First things first, I sprayed the crockpot with organic canola spray. Then, just lay the chicken breasts on the bottom.
Then I sprinkled a 1/2 tsp. of minced garlic, 1/2 tsp. of dried rosemary, a pinch of kosher salt and a 1/4 tsp. of freshly ground black pepper.
Then I added 1/2 cup of balsamic vinegar.
Turn the crockpot on high and cook for about 2 and a half hours. I flipped the chicken about an hour and a half in.
After about 2 and a half hours, I turned the crockpot down to low and shredded the chicken (it was so tender, it took about 2 minutes!). Then I let the shredded chicken sit in the vinegar mixture on low for another half hour. I also added about 2 tbsp. more of the balsamic vinegar.
And that's it! Fill a red container with it and use it to top salads or just eat on its own!
1 pound boneless, skinless chicken breasts
1/2 tsp. of minced garlic
1/2 tsp. of dried rosemary
1/2 cup balsamic vinegar
pinch of kosher salt
1/4 tsp. of freshly ground black pepper
Spray crockpot with cooking spray. Combine all ingredients and cook on high for 2 - 2/12 hours. Flip chicken about halfway through. Turn crockpot to low and fork shred chicken, allowing to cook for another 30 minutes.