Slow Cooker Balsamic Braised Chicken and Tofu

Pour oil into a large skillet over medium-high heat. Add chicken, onion slices and garlic. After about 2 minutes (one side of the chicken should be seared and golden brown), flip the chicken to other side, stirring the onion and garlic around briefly. Cook for about 2 more minutes, then place the chicken and sauteed onions in the bottom of the crockpot.

If using the tofu, place the chicken on one half of the crockpot and the slices of tofu on the other side (share some of the sauteed onions and garlic too, if you like). Pour the can of tomatoes on top, along with the water. Add the remaining ingredients: salt, thyme, vinegar, black olives, black pepper and capers.

Cover with lid and cook for 6 hours (on low, if you have a high-powered pot) or 6 hours on high, if you have an older pot (with lower, slower heat).

cook's notes

This recipe was inspired by the book 175 Essential Slow Cooker Classics by Judith Finlayson. Not only does this dish make the whole house smell wonderful, it is a snap to prepare. There's nothing I like better than having the afternoon open, confident that dinner is bubbling away all by itself. This dish is divine served over rice, although bread (French, sourdough or Italian) would do just fine too.