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Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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In the slow cooker, add chicken stock, balsamic vinegar, and tomatoes (I crushed them as I placed them in slow cooker). Stir well to combine. Add shallot quarters, pepper, and chicken breasts. Cover and cook on low for 4 hours. Remove chicken and shred using two forks shred chicken breasts. Return to slow cooker and continue cooking for another 2 hours. (You can also cook the chicken for 6 hours and shred the chicken before serving.) We love to make sandwiches using sub rolls and a little salsa. It is so tender and delicious. Hope youll enjoy!