I tried a new recipe last night, but I tweaked it to make it crockpot friendly. It was so delicious and it was Whole 30 compliant! The recipe did require a bit of prep work but it was something I already had frozen from Christmas and I was able to reuse! Without further ado, I present Cranberry Balsamic Crockpot Chicken.
2 chicken breasts boneless skinless
1/4 cup olive oil
1 tbs balsamic vinegar
1 tsp Italian seasoning
1/2 cup cranberries
In a food processor liquify cranberries and whole orange with peel. This makes your cranberry relish (I already had this frozen). In crockpot combine olive oil, chicken, balsamic vinegar, and Italian seasoning. Cook on low for 8 hours. Pull out of crockpot and smooth cranberry relish on top. Serve over roasted vegetables.
I chose to oven roast some brussel sprouts and almonds. I simply cut my brussel sprouts in half and tossed them and the almonds in olive oil, some salt, and a bit of balsamic vinegar. I cooked them at 350°F for 20 minutes. It paired perfectly with the chicken.