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Ingredients
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    3 - 4   pounds 
    bone-in chicken breast halves
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    6   cloves 
    garlic, minced
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    1 1/2  teaspoons 
    dried thyme, crushed
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    1/2  teaspoon 
    salt
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    1/4  cup 
    orange juice
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    1   tablespoon 
    balsamic vinegar
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    1  8 - 10  ounce 
    package mixed greens
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    1/2  cup 
    cherry tomatoes, halved or quartered
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    1/4  cup 
    pitted kalamata olives, halved
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    1/4  cup 
    crumbled feta cheese (1 ounce)
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    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 information
Per Serving: cal. (kcal) 252, Fat, total (g) 8, chol. (mg) 90, sat. fat (g) 2, carb. (g) 8, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 36, vit. A (IU) 631.67, vit. C (mg) 12.99, Thiamin (mg) 0.16, Riboflavin (mg) 0.22, Niacin (mg) 16.58, Pyridoxine (Vit. B6) (mg) 0.92, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.67, sodium (mg) 660, Potassium (mg) 575, calcium (mg) 70.68, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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