Honey Rosemary Chicken
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- 2 pound(s) boneless, skinless chicken breasts
- 1/3 cup(s) balsamic vinegar
- 1/3 cup(s) honey
- 1/3 cup(s) olive oil
- 1/3 tablespoon(s) fresh rosemary chopped
- 1 teaspoon(s) salt
- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
This recipe is a personal recipe added by mommymaureen and has not been tested or endorsed by MyRecipes.
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