Crockpot Balsamic Shredded Chicken and Onions

• 1- 3/4 pound Boneless Skinless Chicken Breast
• 13 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Cracked Black Pepper
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Dried Parsley
• 1/4 teaspoons Garlic Powder
• 1 Onion, Thinly Sliced
• 13 cups Balsamic Vinegar
• 1 can (14 1/2 Oz. Size) Basil, Oregano, Garlic Diced Tomatoes (or Regular), Drained

1. 1.
2. Place all ingredients in a slow cooker and cook on low for 6 hours.
3. 2.
4. Shred chicken and return to slow cooker.
5. Taste and add additional salt, if desired.
6. 3.
7. After shredding, leave on warm or low for 15 minutes to soak.
8. 4.
9. Serve.
10. You can eat it on its own, spoon it over rice or pasta or a salad, or make it into wraps.

chicken, kosher salt, freshly cracked black pepper, dried basil, oregano, parsley, garlic, onion, balsamic vinegar, basil

Taken from tastykitchen.com/recipes/main-courses/crockpot-balsamic-shredded-chicken-and-onions/ (may not work)