Slow Cooker Balsamic ChickenThe close of the school year always throws me into a tailspin. It’s a spring storm of tying up loose ends, attending an overwhelming number of sports, music, academic, and social events, madly sorting details for summer plans, and riding my annual wave of nostalgia as I notice, once again, that my kids are one year older. It’s the time of year someone in my house is most likely to ask, “mommy, do you maybe want to go out for a walk?” which is code, for “you’re kinda losing it, mom.”

But this year I found a diversion for myself, something so pressing that the transition of spring into summer really had to wait: A dress. I needed, absolutely must find, couldn’t live without, a new dress for a wedding Mr. Mom’s Kitchen and I are attending this weekend. It was the perfect excuse to walk away from my giant list of “to dos,” to put summer entirely on hold, and most importantly, to avoid facing the gentle heartache over my oldest daughter graduating from 8th grade, which means, yes, she is going to high school.

So instead of sitting down with camp schedules and school calendars, instead of allowing my mind to plummet into teary nostalgia, I popped into boutiques, tried on dresses I can’t afford, perused websites, contemplated deeply discounted purchases on Gilt, bought and then promptly returned garments that were so wrong for me I don’t know who I was shopping for.

Which brings me to this chicken. Who has time for dinner when one is busy shopping for a dress in order to hide from one’s life? Indeed, this Slow Cooker Chicken is just the sort of thing we moms need when life get kooky and we find ourselves contemplating the virtues of Shredded Wheat for dinner.

The recipe is from a reader who generously shared it in the comments section of a post. Love that! With a few little tweaks, I’m delivering it back to you.

All that’s required is to slice an onion as thin as you can get it, roughly chop a bunch of chard, get everything into the pot, and flip the switch. The chicken cooks until fork tender in a tasty brew of tomatoes, balsamic vinegar, and herbs.

The recipe calls for boxed tomatoes instead of canned as a way to avoid BPA, a chemical used to line cans (see side-bar on my homepage for details on BPA). If you can’t find boxed tomatoes, substitute a 28-ounce can.

When dinnertime draws near, cook up pasta, brown rice, farro, or other grain and tuck that underneath the chicken. A chunk of good quality Parmesan and a grater make a suitable garnish.

As for the dress, I ended up shopping in my very own closet and found exactly what I needed. I’m now, just finally, filling in that calendar, letting the tears fall as my mind travels through Isabelle’s grade school years, and looking forward to summer.

The last one before high school.

Slow Cooker Chicken with Balsamic, Tomatoes and Swiss Chard

This is a super flavorful, savory dish with juicy, tender chicken that’s delicious over a swirl of spaghetti or other favorite grain. It also makes a dynamite leftover along with crusty bread for soaking up all those tasty juices.

Serves 4 to 6

• 1 1/2 pounds boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 large red onion, very thinly sliced
• 4 whole cloves garlic, peeled
• 1/4 cup balsamic vinegar
• 1 26-ounce box chopped tomatoes (such as the POMI brand)
• 1/2 teaspoon dried, chopped rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bunch swiss chard, stems removed, roughly chopped

Season the chicken with salt and pepper on both sides.

Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

Nestle the chicken pieces into the tomatoes. Turn crock pot to high.

Cook until the chicken is very tender, about 4 hours.

Add chard to the pot and stir so that it is covered with liquid. Cook 15 to 20 minutes longer until the chard is tender.

Serve over cooked whole grain spaghetti, brown rice, or farro.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

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  1. 05.21.2012 at 6:59 AM #

    This sounds so yummy – I can’t wait to try it!

    • katiemorford
      05.21.2012 at 7:11 AM #

      Thanks Snack Girl! You can make it while you are nose to the grindstone on all your hard work!

  2. Renee
    05.21.2012 at 7:47 AM #

    I am going to make it tonight! I don’t have a slow cooker so I was thinking of roasting in a coveredf dush at a low temp like 250 for four hours, do you think that will work? I love the idea for farro, too! Thanks for your ongoing inspiration during these crazy end of year days!

    • katiemorford
      05.21.2012 at 7:55 AM #

      Hi Renee

      I would give it go. Be sure it’s a heavy pot with a very tight cover and check from time to time that there is some liquid in the pot. I want to hear how it goes!

      • Renee
        05.21.2012 at 7:59 AM #

        Will report back–thanks!

        • Renee
          05.21.2012 at 8:48 PM #

          It was fantastic, everyone loved it. I used fresh herbs because I have them in my garden and dark and white meat. Cooked in a heavy cast iron covered dish at 250 for about 4.5 hours then put in the chard and turned down to 170 for an hour while I went to school for pick up. Took out of oven for about 20 mins before serving on farro. Delicious! The chicken was super tender and sauce was amazing. A keeper!

          • katiemorford
            05.22.2012 at 7:55 AM #

            Terrific Renee…it’s a testament to your cooking skills that you were able to adapt the recipes so successfully.

  3. Lori
    05.21.2012 at 3:43 PM #

    Making it as we speak! Can’t wait!! xx

    • katiemorford
      05.21.2012 at 6:35 PM #

      You go girl!

  4. Brandee
    05.28.2012 at 8:45 AM #

    Wow! My family and I loved this! Thanks so much for sharing your tasty and nutritious recipes.

    • katiemorford
      05.28.2012 at 1:14 PM #

      So glad it was a success…thanks for telling me!

  5. amy
    05.31.2012 at 10:36 PM #

    This was delicious and so easy. We doubled it and had leftovers for school/work lunch the next day. It will become a regular in the dinner rotation!

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