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!
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!
ReplyDeleteStill...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!...;-)
German noddles would be great....
ReplyDeleteI 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!
ReplyDeleteHow does the orange juice work with the Balsamic? I really want to try this.
ReplyDeleteDid you skip the dinner bread or have you thown in the towel?
ReplyDeleteI had chicken too.... mine came from Long John Silvers though...
ReplyDelete