Slow Cooker Balsamic Chicken Thighs

Combine dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

Place olive oil and fresh minced garlic in the bottom of a 5- or 6-quart slow cooker. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken. Cover and cook on low for 8 hours, or high for 4 hours.

Remove chicken from slow cooker and discard skin or leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until the sweetness level you like. Pour glaze over chicken and sprinkle with fresh parsley.

Notes: Recipe can be halved using a 2- or 3-quart slow cooker. Boneless, skinless chicken thighs may be substituted.

Rcipe adapted from Sugar Free Mom.