1 t. garlic powder 1 t. dried basil 1/2 t. salt 1/2 t. pepper 2 t. dried minced onion 4 garlic cloves, minced 1 T. EVO 1/2 cup balsamic vinegar 8 boneless, skinless chicken thighs(about 24 oz) sprinkle of fresh chopped parsley

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside 2. Pour olive oil and garlic on bottom of the crock pot. 3. Place chicken on top. 4. Pour balsamic vinegar over the chicken 5. Cover and cook on high 4 hours. Sprinkle with fresh parsley on to serve.