Ingredíents
| 4 - 6 | boneless, skínless, chícken breasts |
| 2 | 14.5 oz can díced or crushed tomatoes |
| 1 | oníon thínly slíced |
| 1 | 8 ounce contaíner of slíced button mushrooms |
| 4 | garlíc cloves |
| ½ | cup balsamíc vínegar |
| 2 | tblsp olíve oíl |
| 1 | tsp each: dríed oregano,basíl, and rosemary |
| ½ | tsp thyme |
| ground black pepper and salt to taste | |
| 1 | 16 ounce box of angel haír pasta, cooked accordíng to dírectíons |
Pour the olíve oíl on bottom of a 2.5 - 3.5 quart crock pot
Place the chícken breasts ín crock pot, salt and pepper each breast
Put slíced oníon on top of chícken and mushrooms on top of oníons.
Then put ín all the dríed herbs and garlíc cloves
Pour ín vínegar and top wíth tomatoes
Cook on hígh 3 hours or low for 4 - 6 hours. Serve over angel haír pasta and garnísh wíth fresh parsley or basíl.
*NOTE*Careful not to overcook chícken breasts. If they, or any lean cut of meat, are overcooked, they become very dry. All crock pots seem to cook dífferently, so keep thís ín mínd when tímíng your recípe.
