Ingredients
2 1/2
lb boneless skinless chicken thighs (about 12)
1 1/4
cups balsamic vinaigrette dressing
1
teaspoon chopped fresh garlic
1/2
cup grape tomatoes, quartered
1/4
cup fresh basil leaves, coarsely chopped
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker, layering if necessary. Top with 1/2 cup of the dressing, and sprinkle with garlic; refrigerate remaining dressing for later. Cover and cook on Low heat setting 4 to 4 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken to rimmed serving dish, and discard cooking liquid. To serve, drizzle remaining 3/4 cup dressing over chicken; top with tomatoes and basil.
