1 lb. boneless, skinless chicken breasts (frozen is fine)
1 bell pepper, cored, seeded, sliced (orange or red)
8 oz. baby bella mushrooms, sliced
14-1/2-oz. can diced tomatoes
2 jalapenos, cored, seeded and chopped
3 bulbs of fresh garlic, minced or pressed
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
Instructions
Spray slow cooker with non-stick cooking spray or place a liner in the slow cooker.
Place the onions, chicken, bell pepper, mushrooms, tomatoes and jalapenos in the slow cooker.
In a small mixing bowl, combine garlic, olive oil, balsamic vinegar, honey, rosemary, oregano, basil, salt and pepper. Stir to combine and pour into the slow cooker.
Cook on low for 7 hours or high for 3.5 hours.
Serve over brown rice, quinoa or other whole grain.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-honey-balsamic-chicken/