I love a meal that makes itself while you tend to your life ... Enter Chicken Thighs with Balsamic Vinegar and Mushrooms. This slow-simmering meal leaves you with time on your hands, your kitchen smelling great, and lots of yummy sauce to sop up with delicious crusty bread.

Chicken thighs with balsamic vinegar and mushrooms

1 lb skinless, boneless chicken thighs
salt and pepper to taste
6 oz dried mushrooms OR ¾ lb fresh mushrooms, sliced
6 cloves garlic
¼ c balsamic vinegar
¼ c beef broth
¾ c chicken broth
1 15-oz can diced tomatoes
1 bay leaf
¼ t dried thyme

Boil water and reconstitute dried mushrooms in 1 cup hot water for 10 minutes. Drain mushrooms; strain and reserve liquid. Salt and pepper the chicken. Add chicken, mushrooms, garlic, vinegar, broth, tomatoes, bay leaf, thyme, and reserved liquid to crockpot. Cook on low for 6-8 hours (high for 4-6 hours). Serve with mashed potatoes or egg noodles or crusty bread to sop up all that yummy flavor.