Ingredients
4 boneless, skinless chicken breasts or 8 thighs
1/3 c balsamic vinegar
1/3 c honey
1/3 c olive oil
3 Tbsp chopped fresh rosemary
1 tsp salt
Preparation
put in a freezer bag. Let marinate for several hours in the refrigerator before freezing.
TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.
