This is from Pillsbury, and it's the recipe that cured my irrational fear of boneless skinless chicken thighs.
2 ½ lb boneless skinless chicken thighs (about 12)
1 ¼ C balsamic vinaigrette dressing
1 tsp chopped fresh garlic
½ C grape tomatoes, quartered
¼ C fresh basil leaves, coarsely chopped
Spray slow cooker with cooking spray. Layer in chicken thighs. Top with ½ C of the dressing and sprinkle with garlic. Refrigerate remaining dressing for later. Cover and cook on low 4 to 4 ½ hours or until juice of chicken is clear when thickest part is cut.
Remove chicken to rimmed serving dish, and discard cooking liquid. Drizzle remaining ¾ C dressing over chicken; top with tomatoes and basil.
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