Crock Pot Balsamic Chicken & Rice

Bryson is on a high metabolism diet, and this is perfect for Mondays and Tuesdays, when he can have protein, veggies and whole grains.

1 1/2 cups brown or wild rice (or mix the two)
1 c water
4-6 boneless, skinless, chicken breasts 
28 oz can diced or crushed tomatoes
1 medium onion
4 garlic cloves
1/2 cup balsamic vinegar
1 TBSP coconut oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
Salt & pepper for seasoning chicken breast

I line my crockpot with a liner, and spray that with olive oil.  Then I put the rice in the bottom of the crockpot, add a cup of water and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then I create a layer of chicken breast (mine are frozen), and some of the onion, garlic, balsamic vinegar and each spice.  Add a tsp or so of the coconut oil, then cover with some of the tomatoes.

Then another layer of tomatoes, the rest of the onion, garlic, balsamic vinegar and spices.  Add the rest of the coconut oil and tomatoes.

Since my chicken started frozen, I cook on high 6 hours or so, and when the chicken is cooked through I leave on warm until dinner.

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