Recipe: (serves 6)
4 boneless, skinless chicken breasts (frozen is okay here too)
2-3 cloves garlic, chopped
3+ cups of cabbage, chopped
1 red bell pepper, chopped
10-12 small dutch baby potatoes or similar, cut in half or leave the tiny ones whole
1 medium zucchini squash, chopped
1 crooked neck summer squash, chopped
1 teaspoon dried thyme
1 tablespoon Italian Seasoning
1/4 teaspoon salt, plus more to taste
fresh black pepper
2 tablespoons balsamic vinegar
4 cups Low sodium chicken broth
1/2 lemon, thinly sliced
1. Start layering in the Crock; add chicken breasts first, top them with the garlic, bell pepper, squashes, cabbage and potatoes.
2. Add in the dried herbs, 1/4 teaspoon salt and a few twists of pepper. Gently toss vegetables to incorporate the seasonings.
3. Finally, pour in the balsamic vinegar and chicken broth and arrange lemon slices on top. Cook on high for 4-5 hours or until chicken is cooked through and vegetables are tender. Add more chicken broth as needed to achieve the consistency you prefer.