Crock Pot-Braised Balsamic Chicken And Vegetables


  • 1.5 lbs. chicken breasts
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 1.5 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1⁄2 cup balsamic vinegar
  • 10 whole cloves of garlic
  • 4 tablespoon olive oil
  • 1 lb. peeled carrots
  • 1 lb. halved russet potatoes
  • 1⁄2 lb. celery
  • 1⁄2 lb. quartered sweet onions


  • Amount: 1⁄8 of total recipe
  • Calories: 260
  • Fat (g): 9
  • Sat. Fat (g): 1
  • Carb (g): 24
  • Fiber (g): 3
  • Protein (g): 23
  • Dairy free, Gluten free



  • Mix all dried herbs & spices together. Rub half of the spice mix on both sides of the chicken breasts.
  • Take the remaining half of the spice mix and combine it with the garlic cloves, carrot, potato, celery, onion, and olive oil
  • Place the chicken breasts on the bottom of the crockpot. Top with the vegetables. Pour the balsamic over the mixture.
  • Cook on HIGH for 3 hours, then switch to LOW for one more hour.

Cooking Tip

The leftover meals are endless with this dish! Make a salad by mixing diced chicken, crushed walnuts, chopped apple, celery, and a little bit of dressing over a bed of mixed greens or in a sandwich.

Performance Fact

Chicken is an excellent source of branched chain amino acids (leucine, isoleucine, and valine), which aid in healing from intense exercise and help to build new muscle tissue. Carrots are rich in beta carotene, an antioxidant that is important in the maintenance of eye health.