1 small onion, thinly sliced
6-8 boneless, skinless chicken breasts or thighs (I used thighs)
2 tbsp olive oil (butter or avocado oil also work well)
1 tsp salt
1/2 tsp pepper
2 tbsp italian seasoning
2 tsp garlic
1/3 cup balsamic vinegar (can use up to 1/2 cup)
2 (14 oz) cans of diced tomatoes (I used stewed tomatoes)
Spray the inside of the crockpot with nonstick spray. Add onions to the crockpot first, then chicken, olive oil, salt, pepper, Italian seasoning, balsamic vinegar, and then end with tomatoes.
Cover, cook on LOW for 4 to 6 hours or until chicken is done.
Note: chicken breasts will dry out much faster than thighs so make sure to check on them