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Heat 1 tablespoon of olive oil in a pan over medium high heat.
Season the chicken breasts on all sides with the salt, pepper and Italian seasoning.
Sear the chicken for 4-5 minutes per side, or until golden brown.
Place the chicken in a slow cooker.
In a small bowl, mix together the remaining tablespoon of olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar and garlic.
Pour the sauce over the chicken. Cover the slow cooker and cook on LOW for 4-5 hours, or HIGH for 2-3 hours.
Remove the chicken from the slow cooker and place on a plate; cover with foil to keep warm.
Pour the liquid from the slow cooker into a pot. Heat the pot over medium heat and bring the sauce to a simmer.
Mix the cornstarch with 1/4 cup of cold water. Add the cornstarch to the pot and bring to a boil.
Cook for 1 minute, or until sauce has just thickened.
Add the butter to the pot and stir until melted. Remove the pot from the heat.
Slice or shred your chicken and pour the sauce over the top. Sprinkle with parsley and serve.