Wednesday 6 April 2011

Slow Cooker Thyme-Garlic Chicken Breasts

Like so many of us, my schedule can get pretty insanely busy and at those times, my slow cooker becomes one of the most valuable appliances in my kitchen. Simply throw stuff in, go to work, come back, and it's done! It doesn't get any easier than that. 

I made this recipe late last week and it was fabulous. My whole family loved it. Lots of flavor, and the salad was really enhanced with the addition of the kalamata olives and feta cheese. I served it with a fat free balsamic vinaigrette. Not only is this recipe very low fat, it's low carb and high in protein. Definitely will be making this one again!

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

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

Nutritional Information
Servings Per Recipe: 6 to 8, 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 
Source: Better Homes and Gardens website

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