Braised Balsamic Chicken
1 T olive oil (omit in slow cooker version because the chicken will release some fat)
1 onion, chopped (optional)
2 T chopped garlic
3 lbs skinless chicken thighs, bone in or out
2 t salt
2 t dried Italian seasoning
black and red pepper flakes to taste
1/3 cup balsamic vinegar
Handful of chopped parsley (optional)
Stovetop method: saute onion, garlic, and chicken thighs (seasoned with salt) in olive oil in a large pot until caramelized. Add remaining ingredients, cover, and simmer on low for 40 minutes. Garnish with parsley, if using, when finished cooking.
Crockpot method: dump everything in Crockpot (in order listed). Cook for 3 hours on high or 6 hours on low. Garnish with parsley, if using, when finished cooking.
Instant Pot method: saute onion, garlic, and chicken thighs (seasoned with salt) in olive oil until caramelized. Seal Instant Pot and set to 15 minutes if using boneless, and 17 if using bone-in. Quick release when done. Garnish with parsley, if using, when finished cooking.
My favorite variation of this is with "roasted" garlic in the Crockpot. I use this awesome technique for peeling garlic in 10 seconds. Add a entire head's worth of peeled cloves to the sauce (omit the chopped garlic), and cook in the Crockpot as directed. They will emerge mellow, soft, and buttery.
I sometimes throw in a 1/2 lb or so of veggies: zucchini, mushrooms, etc at the beginning and cook as directed.