Slow Cooker Balsamic Chicken Caprese

• 2 Tablespoons Extra Virgin Olive Oil
• 2 pounds Boneless, Skinless Chicken Breasts
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Cracked Black Pepper
• 1 can (14 Oz. Size) Diced Tomatoes
• 1/2 cups Balsamic Vinegar
• 3 cloves Garlic, Finely Chopped
• 1 whole Bayleaf
• 1 teaspoon Dried Basil
• 1 whole Small Red Onion, Diced
• 6 ounces, weight Shredded Mozzarella Cheese, For Serving
• 1/4 cups Thinly Sliced Fresh Basil, For Serving

1. Drizzle olive oil in the bottom of a 4-quart or larger slow cooker.
2. Place chicken on top of oil and sprinkle with salt and pepper
3. In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bay leaf, basil, and onion.
4. Pour this mixture over the chicken.
5. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat, depending upon your slow cooker.
6. Transfer the chicken to a plate, then with a slotted spoon, scoop the tomato-balsamic slow cooker sauce over the chicken.
7. Top with mozzarella and fresh basil.
8. Notes: Because white meat chicken can dry out easily in the slow cooker, be sure to check your slow cooker towards the early end of the cooking time frame.
9. For the best taste, purchase a block of mozzarella cheese and grate it yourself, versus purchasing a pre-grated variety.

olive oil, chicken breasts, kosher salt, freshly cracked black pepper, tomatoes, balsamic vinegar, garlic, whole bayleaf, basil, red onion, mozzarella cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-balsamic-chicken-caprese/ (may not work)