1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
2 tsp dried minced onion
4 garlic cloves, minced
1 Tbsp extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
- Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
- Pour olive oil and garlic on the bottom of the slow cooker. Place chicken on top. Pour balsamic vinegar over the chicken.
- Cover and cook on high for 4 hours.
- Sprinkle with fresh parsley on top to serve.
By Metabolic Cooking Book: http://tiny.cc/Metabolic