|1||pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|1/4||tsp black pepper|
|1||red bell pepper, sliced|
|1||green bell pepper, sliced|
|1||large onion, sliced|
|1/2||cup balsamic vinegar|
|1/4||cup soy sauce|
|2||garlic cloves, sliced|
|1/4||tsp red pepper flakes|
|3||cups cooked 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.
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.
Cook 4 hours on HIGH or 8 hours on LOW