Sunday, March 14, 2010

Crock Pot Sunday

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!


  1. I've just eaten a huge plate of chicken vindaloo with mushrppm rice and bombay potato and onion bhajee and a complete keema nan to myself!

    Still...with a name like Four Dinners I'm sure I could squeeze in a bit of crock pot chicken.

    Only serves 6 to 8? Easy!...;-)

  2. I worked the last 2 days, and so we are ordering Chinese food tonight. I love working with the flowers, but it sure puts me out of the mood to cook!

  3. How does the orange juice work with the Balsamic? I really want to try this.

  4. Did you skip the dinner bread or have you thown in the towel?

  5. I had chicken too.... mine came from Long John Silvers though...