Today's feature is Chicken with thyme and garlic sauce. Right now, it's cooking away in the crock and smells great, but won't be ready until about 3.
This one is super easy:
3 to 4 lbs chicken breast halves, skinned
6 cloves garlic, minced (1 tablespoon)
1 1/2 teaspoons dried thyme, crushed
1/4 cup orange juice
1 tablespoon balsamic vinegar
Place chicken in slow cooker. Sprinkle with garlic and thyme. Add orange juice and vinegar to cooker.
Cover and cook on low setting for 5 to 6 hours or on high for 2.5 to 3 hours. Transfer chicken to serving platter, keep warm.
For sauce, skim fat from cooking juices. Strain juices into a small saucepan. Bring to boiling, reduce heat. Boil gently, uncovered, about 10 minutes or reduced to 1 cup. Spoon a little sauce over chicken, pass remaining sauce.
Serves 6 to 8.
I cut this down to about a pound of chicken and reduced other quantities as well. The kids are light eaters and I'm serving it with bread and salad and maybe something else.... Can't decide, but I will let you know later!