Source: dLife

A winning combination of balsamic vinegar, and herbs makes this chicken dish very tender.

Servings

1 medium onions , cut into very thin wedges
9 oz fresh green beans , or frozen
2 tbsp shallots, chopped (1 medium)
4 lb boneless skinless chicken breasts , or thighs, and drumsticks
1 tsp dried rosemary , crushed
1 tsp ground thyme , crushed
0.5 tsp salt
0.25 tsp black pepper
0.25 cup fat free reduced sodium chicken broth
2 tbsp balsamic vinegar
1 tbsp cornstarch
1 tbsp cold water

1 Using a 4- to 5-quart slow cooker, combine onion, green beans, shallot and chicken. Sprinkle with rosemary, thyme, salt and pepper. Add chicken broth and vinegar to mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3 Remove chicken and vegetables to a serving platter, reserving cooking liquid. Cover chicken and vegetables with foil to keep warm.
4 If using low-heat setting, turn to high-heat setting. Combine in a small bowl cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened. Spoon sauce over chicken and vegetables.