Crockpot Balsamic Chicken and Vegetables

I stumbled upon the Crockpot Balsamic Chicken and Vegetables recipe on where else but Pinterest. The recipe I got this idea from technically involved spring vegetables and it’s well, fall. But that didn’t stop me.  I decided to pick from vegetables available in my local grocery store.  As best I can tell, this is a clean recipe.

Crockpot Balsamic Chicken and Vegetables Ingredients

6 boneless, skinless chicken thighs
1 yellow squash, sliced into bite-sized pieces
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, peeled and sliced into rings
1 head garlic, peeled, cloves intact
1/2 bushel of asparagus
1 bushel of brocolli
2 carrots
¼ cup balsamic vinegar
2 teaspoons Worcestershire sauce (gluten-free if possible)
¼ tsp kosher salt (optional)
¼ tsp black pepper

Once the vegetables were all cut up I cleaned up my chicken and placed it in the bottom of the crockpot.  I mixed all my veggies together and poured the balsamic vinegar and Worcestershire sauce over the vegetables and tossed together.  I omitted the salt and pepper (and shouldn’t have) but this is where you would mix it in.  I loved all of the colors of the vegetables when they were mixed together.

The recipe that inspired my Crockpot Balsamic Chicken and Vegetables said to leave the garlic cloves intact…I don’t recommend that unless you want to bite into a giant hunk of garlic.  I love garlic and all but even in this serving it was TOO much!

Once the vegetables and marinade were tossed I poured it over the chicken and it practically filled my crockpot to the brim.  Needless to say this dish is high in vegetables.

I let this cook for 8 hours on low and it smelled absolutely delicious when I walked in the door.  Now, I should take a minute and confess that squash grosses me out, so adding it to this dish was a symbol of me trying to show off my bravery.  I’m also not a huge asparagus fan but didn’t mind it in this dish. The squash threw me for a loop, and I couldn’t quite get over the mushiness of it and next time will omit it.  This recipe made a ton off food!  A good 6 servings, aka a TON of food!

It reheated well but it was a little more of this dish then I could eat in a week, so a serving or two did get tossed unfortunately.

All in all I really enjoyed the Crockpot Balsamic Chicken and Vegetables, I”ll just need to make a few adjustments on the vegetables I use and the amount of vegetables I use.