Balsamic Chicken

1/2 c. balsamic vinegar
1/2 c. chicken broth
1/4 c. brown sugar, packed
3 cloves garlic
4-5 boneless skinless chicken thighs
1 t. dried basil
1/2 t. dried oregano
1/4 t. dried thyme
1/4 t. dried rosemary
1/4 t. crushed red pepper flakes
Ksoher salt and freshly ground black pepper, to taste
2 T. chopped fresh parsley leaves

1. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside
2. Season chicken breasts with basil, oregano, thyme, rosemary, red pepper flakes, salt and pepper
3. Place chicken breasts into a 6 qt. slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high for 3-4 hours.
4. Serve immediately, garnished with parsley