Taken from pinterest, which led to a blog, which now gives me an error on the page. I cut this into a word document long ago, so I'm sorry to not give credit where credit is due. I'm almost certain this recipe is originally a Rachel Ray, but then morphed into a freezer to crock pot by someone far more organized & creative than me.
Prep ahead and put in the bag -
2 lbs boneless, skinless chicken breasts, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 tsp salt.
The night before cooking -- take it out and allow it to defrost completely.
On cooking morning, add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
Serve over couscous or rice. I served this over a mixture of 1/2 quinoa and 1/2 rice, because that's what I had on hand. I served it with a green salad . .