3-Ingredient Brown Sugar and Mustard Chicken Breasts
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PREP TIME: 5min COOK TIME: 4hrs
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Total Carbs 54g||18%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tspblack pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
1/2 cupbalsamic vinegar
1/2 cup honey
1/4 cupsoy sauce
2 garlic cloves, sliced
1/4 tspred pepper flakes
3 cupscooked rice, for serving
Season the chicken breasts with salt and pepper. Place the chicken in a 4 to 6 quart slow cooker. Add in the sliced bell peppers and onion.
In a large measuring cup, stir together the balsamic vinegar, honey, soy sauce, garlic and red pepper flakes until well blended. Pour over the chicken, peppers and onion.
Cover and cook for 4 hours on high heat or 8 hours on low heat until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken to a cutting board and let rest for 5 minutes. Slice into serving pieces.
TIP: Cook 4 hours on HIGH or 8 hours on LOW
To serve Slow Cooker Balsamic Chicken with Peppers and Onion, place ½ cup of rice in a shallow bowl. Top with chicken and surround with peppers and onion. Pour the balsamic sauce over the chicken.
Slow Cooker Balsamic Chicken with Peppers and OnionsAdd Your Comment