½ cup honey balsamic vinegar
2 tbsp dijon mustard
2 tbsp olive oil
1 ½ lbs boneless, skinless chicken breasts
10 oz crinkle cut sweet potatoes
12 oz green beans
1
In 6-quart slow cooker, stir vinegar, mustard, oil, ¼ cup water, and ½ teaspoon each salt and pepper; add chicken, cover and cook on high 2 hours or low 4 hours or until chicken is very tender. Transfer chicken to cutting board; slice ¼-inch thick, return to slow cooker and toss with cooking liquid.
2
Preheat oven to 400°; spray rimmed baking pan with cooking spray. Spread sweet potatoes on prepared pan; spray with cooking spray and roast 20 minutes or until tender. Makes about 6 cups.
3
Prepare green beans as label directs. Makes about 4 cups.
4
Serve chicken with sweet potatoes and green beans.
Chef Tip: Customize this recipe by swapping the vinegar with Italian dressing.
Ingredients
½ cup honey balsamic vinegar
2 tbsp dijon mustard
2 tbsp olive oil
1 ½ lbs boneless, skinless chicken breasts
10 oz crinkle cut sweet potatoes
12 oz green beans