I came across this recipe on a Facebook message board today. I had all of the ingredients on-hand, so thought I'd give it a try
4-6 boneless, skinless chicken breasts
2 14.5 oz cans diced tomatoes (or 1 28 oz. can)
1 onion, thinly sliced
4 garlic cloves, minced (or more to taste)
1/2 C balsamic vinegar
2 T extra virgin olive oil
1 t each: dried oregano, basil, rosemary
1/2 t dried thyme (or substitute all herbs with 3t Italian seasoning)
salt & pepper to taste
Pour the EVOO in the bottom of a crock pot. Add chicken breasts, seasoning each with salt & pepper. Place sliced onion on top of chicken. Sprinkle with dried herbs and garlic. Pour vinegar and tomatoes over the chicken.
Cook on high 4 hours. Serve over angel hair pasta.