Description
Delicious chicken for a sandwich or for supper.
Ingredients
- ½ cups Low Sodium Chicken Stock
- ¼ cups Aged Balsamic Vinegar
- 15 ounces, weight Whole Tomatoes
- 2 whole Shallots, Peeled And Quartered
- 1 teaspoon Black Pepper
- 4 whole Boneless And Skinless Chicken Breasts
Preparation
In the slow cooker, add chicken stock, balsamic vinegar, and tomatoes (I crushed them as I placed them in slow cooker). Stir well to combine. Add shallot quarters, pepper, and chicken breasts. Cover and cook on low for 4 hours. Remove chicken and shred using two forks shred chicken breasts. Return to slow cooker and continue cooking for another 2 hours. (You can also cook the chicken for 6 hours and shred the chicken before serving.)
We love to make sandwiches using sub rolls and a little salsa. It is so tender and delicious. Hope you’ll enjoy!
