Photos by Aimee Broussard.

An easy winter dinner with Aimee Broussard

When it comes to cooking in the winter, there’s nothing easier than a meal in the Crock Pot. inRegister food columnist Aimee Broussard’s Slow Cooked Balsamic Chicken is the perfect way to feed your family a delicious weekday dinner with hardly any effort. Read below to get the full recipe.

Slow Cooker Balsamic Chicken

1 Tbsp. olive oil
4 to 6 boneless, skinless chicken breasts
Salt and pepper, to taste
1 medium onion, thinly sliced
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
½ tsp. thyme
4 cloves garlic, minced
½ cup balsamic vinegar
1 (14.5 oz.) can diced tomatoes
Add olive oil to bottom of slow cooker. Add chicken breasts and salt and pepper each side. Place sliced onion on top of chicken then sprinkle all herbs. Add garlic. Top with vinegar and tomatoes.
Cook on high for 4 hours and serve over angel hair pasta. Garnish with fresh parsley, if desired.
Makes 4 to 6 servings.

Aimee Broussard is a Southern food blogger and award-winning cookbook author. Seen on QVC, Rachael Ray and more, she is a self-proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. Find her online at