Thyme-Garlic Chicken Breasts (Slow Cooker):

Cook Time                         6-7 hours

Temp                                  low

Number                              4 to 6

Prep Time                           10 min

Ingredients:

• 3-4 LB bone-in chicken breast halves
• 6 cloves garlic, minced
• 1 ½ t dried thyme                  
• ½ t Kosher salt
• 1/8 C Blood Orange EVOO
• 1/8 C Traditional Balsamic
• 10 oz mixed greens
• ½ C halved cherry tomatoes
• ¼ C pitted, halved Kalamata olives               
• ¼ C crumbled feta cheese

Vinaigrette:

• ½ C Blood Orange EVOO
• 3 T Traditional Balsamic

Preparation:

1. Remove & discard chicken skin. Season chicken with garlic, thyme and salt.
2. Place chicken in slow cooker, pour oil & balsamic over. Cover and cook on low for 6-7 hours. Remove chicken from cooker, cover and keep warm. Discard juices.
3. In large bowl, toss greens, tomatoes, olives and feta; divide onto serving plates.
4. Slice chicken from the bone and top each salad with some.
5. Whisk together vinaigrette & drizzle over salads.