Balsamic Chicken

I saw this recipe on Facebook and thought it sounded wonderful.  With a few tweaks and additions it turned out delicious.  As you all know, I am Soy intolerant so Chinese food it out of the question for me.  Imagine my surprise when I tasted this chicken and it resembled a more robust sweet 'n sour chicken.  No, there isn't any fruit or sugar or corn syrup.  It is just good clean ingredients.  I hope you give it a try and enjoy it as much as my family did.

Balsamic Chicken

2 tsp. Garlic Powder
2 tsp. Dried Basil
1/2 tsp. Salt
1 tsp. Black Pepper
3 tsp. Dehydrated Onion
4 Cloves of Garlic, minced
1 Tbs. Extra Virgin Olive Oil
3/4 c. Balsamic Vinegar
8 Boneless, Skinless Chicken Thighs
2 Packets Stevia or Splenda
2 Tbs. Arrowroot or Corn Starch dissolved in 1/4 c. water, for thickening

Directions:
Mix together garlic powder, basil, salt, pepper, and onion in a shallow dish.  Coat both sides of chicken with spices.  Put olive oil and minced garlic in crock pot.  Lay seasoned chicken over top.  Sprinkle any remaining spices over top.  Pour balsamic vinegar over top of chicken.  Cook on High for 4 hours.  Place chicken pieces on a serving platter.  Pour liquid from crock pot into a small saucepan.  Add sweetener of choice and heat to boil.  Whisk in the thickening solution and continue to cook on high until liquid has thickened into a sauce.  Once thickened, pour over chicken and serve.

I served this with brown jasmine rice and it was wonderful.  Just add a salad and enjoy!!!