Close
Ingredients
| chicken breasts: 4 lbs |
| garlic: 6 cloves |
| dried thyme (ground): 1 1/2 tsp |
| salt: 1/2 tsp |
| orange juice: 1/4 cup |
| balsamic vinegar: 1 Tbl |
| mustard greens: 10 oz |
| cherry tomatoes (chopped): 1/2 cup |
| kalamata olives: 1/4 cup |
| feta cheese (crumbled): 1/4 cup |
| salad dressing - italian: 1/2 cup |
Thyme-Garlic Chicken Breasts
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
1. 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.
2. 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.
3. 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.