Slow cooker balsamic chicken

I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about 2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.  -  01 Oct 2013  (Review from Allrecipes US | Canada)

Tried this yesterday. Very good. I had 4 med boneless, skinless chicken breasts already marinated overnight in frig. Used 1/2 cup apple cider vinegar and 3 teas. crushed garlic. I used 2 cans, undrained crushed tomatoes w/basil, oregano and thyme. Added 1/2 teas fresh finely chopped rosemary. 1 large sweet onion sliced. 2 hrs at low and 2 hrs at high. Came out extremely tender and tasty. Served in large bowl w/Grands biscuits. Very easy.  -  02 Oct 2013  (Review from Allrecipes US | Canada)

I had to sub thighs for the breasts and whole tomatoes for the crushed, just because that's what I had on hand. It was delicious! My hubby loved it and raved about how good it was.  -  11 Oct 2013  (Review from Allrecipes US | Canada)