2 c. Brussels sprouts, trimmed and halved
2 c. baby red potatoes, halved or quartered if large
4 boneless skinless chicken breasts
1/2 c. balsamic vinegar
1/4 c. low-sodium chicken broth
1/3 c. brown sugar
2 tbsp. grainy Dijon mustard
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
Freshly ground black pepper
2 cloves garlic, minced
Freshly chopped parsley, for garnish
In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
Pour marinade over chicken and vegetables. Scatter all over with garlic.
Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
Garnish with parsley and serve with the juices.