Ingredients 

2 c. Brussels sprouts

4 boneless skinless chicken breasts

1/4 c. balsamic vinegar

1/3 c. low-sodium chicken broth

1/4 c. honey

2 tbsp. grainy Dijon mustard

1 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

sea salt

Freshly ground black pepper

2 cloves garlic, minced

Freshly chopped parsley, for garnish

Directions 

1. In a large slow cooker, add Brussels sprouts in an even layer and place chicken on top.
2. In a small bowl, whisk together balsamic vinegar, chicken broth, honey, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes.
3. Season generously with salt and pepper.
4. Pour marinade over chicken and vegetables.
5. Scatter all over with garlic.
6. Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.