This recipe makes some delicious chicken with a Greek flair. I don't usually eat the vegetables because they're very salty, but they add great flavor to the chicken!
4 med. boneless, skinless chicken breasts
2 T. cooking oil
1 med. fennel bulb, cut into 1/2 in. pieces
1 med. onion, cut into wedges
2 cloves garlic, minced
2 c. water
2 T. balsamic vinegar (I use regular, the recipe calls for white)
2 t. instant chicken bouillon granules
1 T. snipped fresh oregano or 1 t. dried oregano, crushed
1/4 t. crushed red pepper
1. In a large skillet brown chicken breasts in hot oil. Drain off fat. In a 3 1/2 to 4 qt. slow cooker combine fennel, onion, and garlic. Add the chicken breasts. In a bowl stir together the water, balsamic vinegar, bouillon granules, dried oregano (if using) and red pepper. Pour over all.
2. Cover; cook on low-heat for 5-6 hours or on high heat for 2 1/2 to 3 hrs. If using, stir in the 1 T. fresh oregano.