1/2 cup basaltic vinegar
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 cloves garlic, minced
4 bone-in, skin-on chicken breasts
1 Tsp dried basil
1/2 Tsp dried oregano
1/4 Tsp dried thyme
1/4 Tsp dried rosemary
1/4 Tsp crushed red pepper flakes, optional
JF Universal Salt and freshly ground black pepper, to taste
2 Tbs chopped fresh parsley leaves
In a small bowl, whisk together basaltic vinegar, chicken broth, brown sugar and garlic; set aside.
Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper, to taste.
Place chicken breasts into a 6-qt slow cooker. Stir in basaltic vinegar mixture. Cover and cook on low heat for 7 - 8 hours or high for 3 - 4 hours, reaching an internal temperature of 165F.
Serve immediately, garnished with parsley, if desired.