menu search

Thyme-Garlic Chicken Breast



Remove and discard skin from chicken.
Sprinkle chicken with garlic, thyme, a-d salt.
Place chicken in 3 1/2- or 4-quart slow cooker.
Pour orange juice and vinegar over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove chicken from slow cooker; cover and keep warm.
Discard cooking juices.
In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates.
Slice chicken from the bones, discarding the bones.
Top each salad with some of the chicken.
Drizzle dressing over salads.
Makes 6 to 8 servings.