Ingredients:
6 boneless, skinless chicken thighs
2 zucchinis, sliced into bite-sized pieces
2 yellow squash, sliced into bite-sized pieces
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, peeled and sliced into rings
1 head garlic, peeled, cloves intact
¼ cup balsamic vinegar
2 teaspoons gluten-free Worcestershire sauce
¼ tsp kosher salt
¼ tsp black pepper

Directions:
Use a 6-quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa. Makes 6 servings.

 

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