Thyme-Garlic Chicken Breast

• 3 -4 lbs bone-in chicken breast halves
• 6 garlic cloves, minced
• 1 12 teaspoons dried thyme, crushed
• 12 teaspoon salt
• 14 cup orange juice
• 1 tablespoon balsamic vinegar
• 10 ounces mixed greens
• 12 cup cherry tomatoes, halved
• 14 cup pitted kalamata olive, halved
• 14 cup crumbled feta cheese (1 ounce)
• 12 cup bottled vinaigrette dressing

1. Remove and discard skin from chicken.
2. Sprinkle chicken with garlic, thyme, a-d salt.
3. Place chicken in 3 1/2- or 4-quart slow cooker.
4. Pour orange juice and vinegar over chicken.
5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
6. Remove chicken from slow cooker; cover and keep warm.
7. Discard cooking juices.
8. In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates.
9. Slice chicken from the bones, discarding the bones.
10. Top each salad with some of the chicken.
11. Drizzle dressing over salads.
12. Makes 6 to 8 servings.

chicken, garlic, thyme, salt, orange juice, balsamic vinegar, mixed greens, cherry tomatoes, olive, feta cheese, vinaigrette dressing

Taken from www.food.com/recipe/thyme-garlic-chicken-breast-409320 (may not work)