Ingredients
2 medium carrots, chopped1/2 cup thinly sliced shallots2 pounds bone-in chicken thighs, skin removed1 tablespoon all-purpose flour1/2 cup reduced-sodium chicken broth1 can (14-1/2 ounces) petite diced tomatoes, undrained1/4 cup balsamic vinegar1 tablespoon olive oil2 garlic cloves, minced1 bay leaf1/2 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon pepperHot cooked orzo
Preparation
Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
