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Thyme-Garlic Chicken Breasts
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Thyme-Garlic Chicken Breasts
Makes: 6 to 8 servings
Prep: 10 mins Cook: 5 mins Cook: 6 hrs to 7 hrs(low) or 3 to 3-1/2 hours (high)
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  • user reviews (7)
Thyme-Garlic Chicken Breasts
Ingredients
  • 3 - 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 - 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
Directions

1. Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and 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.

Nutrition Facts (Thyme-Garlic Chicken Breasts)
  • Servings Per Recipe 6,
  • Calories 252,
  • Protein (gm) 36,
  • Carbohydrate (gm) 8,
  • Fat, total (gm) 8,
  • Cholesterol (mg) 90,
  • Saturated fat (gm) 2,
  • Monosaturated fat (gm) 1,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 632,
  • Vitamin C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 17,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 48,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 660,
  • Potassium (mg) 575,
  • Calcium (DV %) 71,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
4219900116
cookieladyangel wrote:

I made this recipe but used chicken thighs --- worked just fine instead of chicken breast. I didn't make as a salad --- made as a chicken entree without salad part. It was good. My husband would have liked more of a sauce to put on the chicken but I explained the recipe was intended to put chicken on the salad - reason for no sauce. We enjoyed it enough that I'll make it easy. What I liked --- it was so easy to fix -- not many ingredients but a good meal.

1/6/2012 08:32:54 PM Report Abuse
rcaloura wrote:

I think the recipe needs way more liquid. I came home to caramelized orange juice/balsamic vinegar. Not tasty.

4/7/2011 06:58:35 PM Report Abuse
tubaphone52 wrote:

shorter cooking time and have you tried stick the chicken with a fork a few times before cooking - I find that helps me

1/18/2011 04:10:25 PM Report Abuse
jeme87 wrote:

this was tasty but a little dry - any tips on how to make it a little moister? maybe less cooking time?

1/13/2011 03:49:51 PM Report Abuse
pfaffj wrote:

pam1234, I'm not sure what you get on your web page, but the nutrition info is at the bottom of the recipe on mine. Nutrition Facts Servings Per Recipe 6 to 8 servings Calories 252, Total Fat (g) 8, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 90, Sodium (mg) 660, Carbohydrate (g) 8, Total Sugar (g) 5, Fiber (g) 1, Protein (g) 36, Vitamin C (DV%) 22, Calcium (DV%) 7, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

1/4/2010 10:55:01 AM Report Abuse
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