Crock Pot Balsamic Chicken with Kalamata Olives and Penne

I have another crock pot gem for you today!  This one is great because it is full of flavor and easy to put together.  I love the sweet and sour element that balsamic vinegar brings to this dish.  It really is the star of the show!  The addition of kalamata olives just before serving adds a great salty element too!  Let it simmer all day, cook up your favorite pasta and dinner is done!

Crock Pot Balsamic Chicken with Kalamata Olive and Penne (adapted from shrinkingkitchen.com)

2 lb. boneless, skinless chicken breasts
1 t. salt

1/2 t. black pepper

1 medium yellow onion, thinly sliced

6 garlic cloves, minced

1 (15 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1/2 c. balsamic vinegar
2 t. Italian seasoning
1 lb. penne pasta (or pasta of your choice)
12 kalamata olives, halved
6 T. Parmesan cheese, grated

Place the chicken in a 6 qt. crock pot that has been sprayed with cooking spray and season with salt and pepper.  Layer the onion and garlic evenly over the chicken.  Pour in the diced tomatoes, tomato sauce and balsamic vinegar.  Sprinkle with Italian seasoning and additional salt and pepper to taste.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.

Just before serving cook the pasta according to the package directions.  While the pasta is cooking, remove the chicken from the crock pot and shred it with two forks.  Add the chicken back to the crock pot along with the cooked pasta and stir to combine.  Spoon into serving bowls and top with kalamata olives and Parmesan cheese.

6 servings (545 calories each serving) according to my calculator on loseit.com