Tomato Balsamic Chicken

Directions

• Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours.
• Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture.
• Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo.
  Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.