Crock Pot Shredded Balsamic Chicken With Herb Cabbage Pasta |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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An effortless and tangy recipe. Ingredients:
2 lbs boneless chicken breasts |
1 (8 ounce) can sliced mushrooms |
3/4 cup light brown sugar |
2 tablespoons minced garlic |
1 teaspoon rosemary |
1/2 teaspoon sage |
1 teaspoon black pepper |
2 tablespoons soy sauce |
1/4 cup cola |
3/4 cup balsamic vinegar |
pasta |
1 tablespoon herb butter |
1/4 small cabbage (thinly sliced) |
parmesan cheese (grated) |
fresh parsley (freshly snipped) |
Directions:
1. Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
2. About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
3. Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly sauté cabbage in herb butter. Stir in pasta and turn off heat.
4. Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.
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