Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 pint cherry tomatoes, halved
  • 12 oz fresh mozzarella pearls
  • 1 bunch fresh basil leaves, chiffonade
  • 1/4 cup thick balsamic glaze

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the olive oil, minced garlic, oregano, salt, and pepper. Rub this mixture evenly over both sides of the chicken to create a flavor seal.
  2. Place the seasoned chicken in the bottom of the crockpot in a single layer. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C).
  3. Carefully scatter the halved cherry tomatoes and mozzarella pearls over the cooked chicken. Cover the pot for an additional 15–20 minutes until the cheese is velvety and melted and the tomatoes have just begun to soften.
  4. Remove the chicken to a serving platter. Spoon any remaining tomato juices from the pot over the meat. Garnish generously with fresh basil ribbons and drizzle the thick balsamic glaze in a zigzag pattern.