Tomato Balsamic Chicken

• 2 medium carrots, chopped
• 1/2 cup thinly sliced shallots
• 2 pounds bone-in chicken thighs, skin removed
• 1 tablespoon all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked orzo

1. Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
2. Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
3. Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
4. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

carrots, shallots, chicken, flour, chicken broth, tomatoes, balsamic vinegar, olive oil, garlic, bay leaf, italian seasoning, salt, pepper, orzo

Taken from www.tasteofhome.com/recipes/tomato-balsamic-chicken/ (may not work)