Thyme-Garlic Chicken Breasts
- Servings: 6
Here's a fresh take on a slow cooker recipe. The warm chicken combines with the crisp textures of fresh salad ingredients to brighten the dinner table with the contrast of warm and cold. Use a slow cooker liner when the chicken cooks. As the chicken simmers, soaking up the sweet and tang of orange juice and vinegar, the mess is confined to the liner. After dinner, when the slow cooker is cooled and all of the food is removed, just gather the slow cooker liner and toss. It's that easy.
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- 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
- Disposable slow cooker liner
Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place the disposable slow cooker liner inside a 3 1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Place chicken in 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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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