Wednesday, July 23, 2008

Slow Cooker Garlic-Thyme Chicken

5 cloves garlic, minced
1 heaping teaspoon dried leaf thyme, crumbled
6 chicken breast halves, with bone, skin removed
1/4 cup orange juice
1 tablespoon balsamic vinegar

Wash chicken breast halves; pat dry. Place chicken in slow cooker; sprinkle with garlic and thyme then pour orange juice and vinegar over the chicken. Cover and cook on LOW for 6 hours.

Remove chicken and keep warm. Skim fat off juices then strain juices into a saucepan. Bring juices to a boil and continue to boil until reduced to about 1 cup, or about 10 minutes. Serve chicken with juices.

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