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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Facts

252 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 90 mg cholesterol; 660 mg sodium. 575 mg potassium; 8 g carbohydrates; 1 g fiber; 5 g sugar; 36 g protein; 632 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 17 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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