Slow Cooker Pear Balsamic Chicken
Sweet chicken smothered in a tangy sauce of pears and mushrooms make an excellent healthy topping for rice or buttery noodles.
Ted went away on business a few weeks ago and since I didn’t feel like cooking much just for myself that week I defrosted a delicious slow cooker meal that was ready to be popped into the crockpot in the morning. Before school started, I had put together some healthy freezer meals to make life a little easier when lesson plans and grading took over my evenings.
I made Chickpea Mushroom Curry, which is quickly becoming one of my favorites this fall, and froze it as well so it was ready to be warmed at a moment’s notice!
Pears were on sale earlier in the summer and I took full advantage of it!
For this slow cooker meal, you will need 1 lb skinless/boneless chicken breasts and 1 large pear sliced into wedges. I also threw in 8 oz sliced baby portabella mushrooms and 1/2 onion sliced.
For your liquids you will need: 1/4 cup + 2 tablespoons good balsamic vinegar and 1/4 cup red wine.
Add in a little salt and pepper and let it cook for about 4-6 hours on low. When the chicken falls apart and shreds easily with a fork it is done! Now, make yourself some yummy plain rice or some buttery noodles and spoon that chicken all over it.
If you are planning on freezing it, throw all of the ingredients (minus the wine) into a big gallon size freezer bag. When you’re ready to make it, thaw the bag overnight, and put it straight into the crockpot with the wine and cook it low and slowwwww. The pears will start to fall apart and sweeten the balsamic vinegar slightly. I served it over rice and it was sweet and tangy. It is a great healthy dinner and makes awesome leftovers the next day!
If you’re looking for another great slow cooker meal this week, try my Slow Cooker Turkey Chili. It’s perfect for football season–make a large batch for your friends (no one will ever know it has healthy ground turkey in it!). It has plenty of vegetables and a sweet spicy kick to it that makes it oh so delish.
Ingredients
- 1 lb chicken breasts (skinless, boneless)
- 8 oz baby portabella mushrooms
- 1 large pear, sliced
- 1/2 onion, sliced
- 1/4 cup + 2 tablespoons balsamic vinegar
- 1/4 cup red wine
- salt and pepper
Instructions
- Put all of the ingredients into a slow cooker and cook on low for 4-6 hours until chicken falls apart easily.
- Serve over rice or noodles.
- If you wish to freeze it, place all ingredients (except the wine) into a large freezer bag and when ready to make, defrost the bag overnight. Then, place ingredients into the slow cooker with the wine.
