BALSAMIC CHICKEN POT

1 tbsp coconut oil

1 lb boneless skinless chicken breasts strips

1 small yellow onion, sliced thin

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 ripe pears, peeled, cored, and sliced lengthwise into strips

1 lb fresh asparagus, trimmed

3 to 5 garlic cloves (depending on size), minced

2 tbsp balsamic vinegar

3 tbsp unsweetened apple juice

1 tsp rosemary

1 tsp ground ginger

2 tbsp brown sugar

In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes.  Transfer chicken to a crock pot or slow cooker.

Sprinkle the chicken with the salt and pepper.  Add the onion.

Arrange the pears and asparagus over the onion.

In a small bowl combine the remaining ingredients and pour over all.

Place the lid on the cooker and cook on low around 5 hours.

Note: I got the basics of this recipe from allrecipes.com if I remember correctly. I have had it for years.