dried minced onion
extra virgin olive oil
boneless, skinless chicken thighs or breasts
fresh chopped parsley
1Combine the first five dry spices in a small bowl
2Spread over chicken pieces on both sides. Set aside.
3Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top.
4Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.
5Sprinkle with fresh parsley on top to serve.