If you love marinated chicken you should definitely try this. Serves 4. 


½ cup balsamic vinegar
½ cup chicken broth
¼ cup brown sugar, packed (sub brown coconut sugar)
3 cloves garlic, minced
4 chicken breasts, bone-in, skin-on
1 tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp crushed red pepper flakes (optional)
JF Universal Salt, to taste
Freshly ground black pepper, to taste
2 Tbsp fresh parsley, chopped


In a small bowl, whisk together the balsamic vinegar, chicken broth, brown sugar and garlic. Set to the side.

Season the chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, JF Universal Salt and pepper, to taste. Place the chicken breasts into a 6-qt slow cooker. Stir in the balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, reaching an internal temperature of 165º.


Serve immediately. Garnish with parsley, if desired.