- 1 package PERDUE® Fresh Boneless Skinless Chicken Breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 1/2 Cup honey
- 2 garlic cloves, sliced
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1/2 Cup balsamic vinegar
- 1/4 Cup soy sauce
- 1/4 Teaspoon red pepper flakes
- 3 Cups cooked rice, for serving
Season the chicken breasts with salt and pepper. Place the chicken in a 4 to 6 quart slow cooker. Add in the sliced bell peppers and onion.
In a large measuring cup, stir together the balsamic vinegar, honey, soy sauce, garlic and red pepper flakes until well blended. Pour over the chicken, peppers and onion.
Cover and cook for 4 hours on high heat or 8 hours on low heat until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove chicken to a cutting board and let rest for 5 minutes. Slice into serving pieces.
To serve, place ½ cup of rice in a shallow bowl. Top with chicken and surround with peppers and onion. Pour the balsamic sauce over the chicken.