Ingredients
1 tablespoon Buona Cucina Garlic Infused Oil
3 garlic cloves minced
2 pounds skinless, boneless chicken breasts
Salt and fresh ground pepper, to taste
1/3 cup Buona Cucina Traditional Dark Balsamic Vinegar (I use Neapolitan Herb)
2 tablespoons of brown sugar
1 large yellow onion
1 red pepper
1 green pepper
1 teaspoon Buona Cucina Italian Seasoning
Directions
Grease the sides and bottom of the crock pot with the oil, sprinkle the minced garlic over it.
Season the chicken breasts with salt and pepper. Add chicken to the crock pot and arrange in one single layer.
In a small mixing bowl combine balsamic vinegar and brown sugar; whisk until thoroughly combined and pour it over chicken.
Top with sliced vegetables and Italian Seasoning.
Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
Remove cover and transfer chicken to a cutting board; using two forks, shred the chicken.
Stir the shredded chicken back into the crock pot. Taste for seasonings and adjust accordingly.
You can serve this with flour tortillas, sandwich bread, burger buns, or over pasta.
You can serve as is.
Place leftovers in a container and cover with a lid: refrigerated for 3 to 5 days.