Slow Cooker
Balsamic-Peach Chicken
Mashed Parsnips and Steamed Green Beans
Ingredients
- 1 lb peaches, peeled and coarsely chopped
- 1 cup chopped onion
- 1 cup low-sodium chicken broth
- ¼ cup balsamic vinegar
- 2 tsp dried rosemary
- 3 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine first 5 ingredients in a 5- to 7-quart slow cooker.
- Top with chicken; sprinkle with salt and pepper.
- Cover and cook on LOW 6 to 8 hours. (Chop 2 cups chicken, and reserve for Chicken-and-Fruit Rice Bowls.) Serve remaining chicken with peach mixture.
Side Dish Ingredients
- 2 lb parsnips, peeled
- 2 Tbsp extra virgin olive oil
- ⅛ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Cut parsnips into ½-inch chunks.
- Boil parsnips in water to cover 15 minutes or until tender. Drain; mash with oil, salt, and pepper.
- Steam green beans according to package directions; season to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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