This easy slow-cooker dish features chicken, green beans and sweet pepper strips cooked with herbs and balsamic vinegar. Adding a touch of tapioca to the pot results in a slightly thicker sauce that is served with the finished meal.
Nutrition per serving may change if servings are adjusted.
1 medium onion, cut into thin wedges
1 tablespoon quick-cooking tapioca, crushed
6 bone-in chicken breast halves (3½ to 4 pounds total), skinned
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
½ teaspoon salt
¼ teaspoon black pepper
¼ cup balsamic vinegar
2 tablespoons chicken broth
1 (9 ounce) package frozen Italian green beans
1 red sweet pepper, seeded and cut into bite-size strips
Place onion in a 3½- or 4-quart slow cooker (see Tip). Sprinkle with tapioca. Add chicken. Sprinkle with rosemary, thyme, salt and black pepper. Pour balsamic vinegar and chicken broth over all.
Cover and cook on low-heat setting for 4½ hours or on high-heat setting for 2 hours.
If using low-heat setting, turn to high-heat setting. Add the green beans and sweet pepper. Cover and cook for 30 minutes more.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Spoon some of the sauce over chicken and vegetables. Pass remaining sauce.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.