Thyme-Garlic Chicken Breasts



3 to 4 pounds bone-in chicken breast halves
6 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 8- to 10-ounce package mixed greens 1/2 cup cherry tomatoes, halved or quartered
1/4 cup pitted kalamata olives, halved
1/4 cup crumbled feta cheese (1 ounce)
1/2 cup bottled vinaigrette dressing

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: 6-8 servings.

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