Prep Time: 10 minutes | Cook Time: 8 hours
- 4 bone-in, skin on chicken breasts
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 tsp ground mustard
- 1/4 tsp cayenne
- 2 cloves garlic, minced
- 2 tbs honey
- 1/2 cup balsamic vinegar
- 1/2 cup chicken broth
- Salt and pepper, to taste
Optional: Lightly season the chicken breasts with salt and pepper. Heat an oiled skillet over medium-high heat. Starting with the skin side down, brown both sides of the chicken, cooking about 3-5 minutes per side.
Lightly grease a 5 or 6 quart slow cooker. Transfer the chicken to the slow cooker.
In a mixing bowl, whisk together the basil, oregano, thyme, rosemary, ground mustard, cayenne, garlic, honey, vinegar, and chicken broth. Pour this mixture over the chicken.
Cover and cook until the chicken is cooked through and reaches an internal temperature of 165 F. This should take about 7-8 hours on low or 3 1/2 to 4 hours on high.
Optional: Transfer the chicken to a serving plater and cover to keep warm. Pour the cooking juice into a sauce pan or skillet. Reduce by half over medium-high heat to thicken the sauce, then drizzle over the chicken and / or sides.
Serve with a side salad, warm rice or crunchy bread, and enjoy!