Recipes

INGREDIENTS:

• Olive oil cooking spray
• 6 4-oz boneless, skinless chicken breasts
• 1/3 cup balsamic vinegar
• 2 tsp dried rosemary
• 2 tsp low-sodium soy sauce
• 1 tsp Sucanat
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 6 oz sliced white mushrooms
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, peeled and cut into chunks
• 1 head garlic, peeled and separated into cloves
• 2 cups finely chopped kale

INSTRUCTIONS:

1. Remove lid from slow cooker, mist interior with cooking spray and place chicken inside.
2. In a medium bowl, whisk vinegar, rosemary, soy sauce and Sucanat. Add remaining ingredients, except for kale, and stir well to coat.
3. Pour vegetable-sauce mixture into slow cooker, over top of chicken. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5. One hour before serving, stir in kale and replace cover. Before plating, use a fork to lightly shred chicken in the slow cooker. Serve over brown rice, quinoa or whole-wheat angel hair pasta.