Dang, it's about time we borrow a fan's recipe! I chose this one because it's low-fat, low-cal. And pretty tasty! Even my picky husband liked it! I used what I had on hand, which meant I had to use rotini pasta instead of angel hair, and I chose gluten-free. Too, I thought the pasta lacked something, so I sprinkled fresh Parmesan cheese over the whole thing. YUM!
--- Jenny

2 tbs olive oil
‎4-6 boneless, skinless, chicken breasts
1 onion thinly sliced (Not chopped)
4 garlic cloves
1 tsp each: dried oregano,basil, and rosemary (I use as many fresh herbs as I can, especially rosemary. But note: fresh herbs should be added towards the end of cooking in the cp as the flavors can get muddled)
1/2 tsp thyme
2 14.5 oz can diced tomatoes (or 2-3 fresh, diced)1/2 cup balsamic vinegar
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot. Place in chicken breasts, salt and pepper each breast. Put sliced onion on top of chicken, then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes. Cook on high 4 hours, serve over angel hair pasta. 

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