Crock Pot Shredded Balsamic Chicken With Herb Cabbage Pasta

READY IN: 5hrs 10mins
Recipe by IOjaw

An effortless and tangy recipe.

Top Review by kcwillis

I am amazed at how flavorful and tangy this came out. I doubled the mushrooms, added 1/4 C chopped L, (canned), chilies, (will add 1/2 C next time), substituted almost 1/2 can of ginger ale for cola, 1/2 C white sugar (no cola or brown sugar on hand). Wonderful flavor! Had no herbed butter, so added oregano, garlic powder, tad of garlic salt & pepper in pan and melted with butter. 1/4 of a cabbage wasn't nearly enough for a serving of pasta for 4. I added more and would actually suggest 1/4 of a small cabbage per serving of spaghetti, so, a full, small head to serve 4-6 people. (If you like cabbage, this is the way to go). Next day I took enough shredded chicken and heated in pan with BBQ sauce and served on a lightly buttered, lightly toasted bun...YUM! So versitile & so easy!! Adding as a regular dish! TY for this recipe!

Ingredients Nutrition

Directions

  1. Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
  2. About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
  3. Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly sauté cabbage in herb butter. Stir in pasta and turn off heat.
  4. Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.

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