Chicken Breasts with Rosemary


4 boneless skinless chicken breast halves (free range if available)

1 1/2 tsp balsamic vinegar

1 or 2 cloves minced garlic (optional)

Zest from one lemon

Salt and fresh ground pepper to taste

1/2 cup white wine or chicken broth

1 tsp fresh rosemary leaves or 1/2 tsp dried

1/2 cup fresh tomato, diced


Place chicken in slow cooker

Mix vinegar, garlic, zest, salt, pepper & wine or broth.

Pour over chicken.

Cover, cook one hour on high, then three hours on low. Or less, depending on how hot your slow cooker cooks, three hours on low works with my slow cooker.

Just before end of cooking time stir in fresh tomato to heat through.