This week marks spring break week so I will be busy keeping the babes occupied and spending extra time together so things may be a bit quiet on the blog front.
But that does not mean I will leave you high and dry for Monday. Nope, I whipped together this pretty baby Sunday morning when I knew I needed something ready to feed the grandparents before they headed back to Maine.
I literally dumped all of these items in the slow cooker at 7 am and it as ready by 9:30 am so I simply shredded the chicken and let it absorb all the tangy loveliness for 2 hours until we were ready to eat.
1 – 1 1/2 pounds boneless, skinless chicken breasts, sliced in half lengthwise (aka butterflied)
1/3 large sweet onion, sliced
2 cloves garlic, thinly sliced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup balsamic vinegar
1/3 cup ketchup
1/4 cup coffee syrup (substitute molasses and coffee if you dont have coffee syrup)
1/4 cup maple syrup, optional
Roasted bell pepper strips, optional
1. Place the onion and garlic in the bottom of the slow cooker. Butterfly the chicken breasts and season with salt and pepper.
2. Place chicken and then the remaining ingredients into the slow cooker and set it at 2.5 hours on low or high for 4-5 hours.
3. If you can, flip the chicken once or twice during cooking. Once time is up, shred the chicken, add it back to the slow cooker and allow to marinade in the sauce until you are ready to serve it.
4. Serve it on a roll topped with greens and roasted red bell pepper as I did. Serve with extra napkins.