Chicken Balsamico With Yukon Gold Potatoes

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In 'slow cooker: the best cookbook ever' by diane phillips

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Steps

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Put the potatoes in the insert of a 5- to 7-quart slow cooker.

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Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain , leaving the drippings in the pan.

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Sprinkle the chicken evenly with 1 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper and add to the bacon drippings.

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Brown the chicken on all sides , 12-15 minutes.

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Add the rosemary and garlic and saute for 1-2 minutes.

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Deglaze the skillet with the vinegar , scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.

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Add the broth.

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Cover and cook on high for 3 hours or on low for 5-6 hours , until the chicken and potatoes are tender.

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Season with salt and pepper.

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Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

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Ingredients

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yukon gold potatoes, bacon, chicken thighs, salt, fresh ground black pepper, fresh rosemary, garlic cloves, balsamic vinegar, chicken broth