Servings:
6 - 8
Prep Time:
10 mins
Ingredients
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3 - 4 poundsbone-in chicken breast halvessee savings
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6cloves garlic, mincedsee savings
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1 1/2 teaspoonsdried thyme, crushedsee savings
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1/2 teaspoonsaltsee savings
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1/4 cuporange juicesee savings
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1 tablespoonbalsamic vinegarsee savings
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18 - 10 ounce package mixed greenssee savings
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1/2 cupcherry tomatoes, halved or quarteredsee savings
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1/4 cuppitted kalamata olives, halvedsee savings
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1/4 cupcrumbled feta cheese (1 ounce)see savings
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1/2 cupbottled vinaigrette dressingsee savings
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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 information
Per serving: Calories 252, Total Fat 8 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 8 g, Fiber 1 g, Protein 36 g, Percent Daily Values are based on a 2,000 calorie diet.
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