Orange Garlic Chicken Breasts
From:	Clara, Quebec, Canada
Comments:	If desired, remove done chicken breast halves from slow cooker; reserve hot onto a warm serving plate. Remove excess fat before pouring cooking juices into a casserole; bring to a boil and leave to reduce until of desired consistency. Serve chicken breast halves coated with a little of cooking juices, along with boiled white rice coated with remaining cooking juices. Preparation time : 15 minutes Cooking time 2 1/2 to 6 hours Ideal size slow cooker : 6-cup [1.5-L]
Servings:	6
Ingredients	Preparation
1 1/2 teaspoons [7.5 mL] thyme 6 cloves garlic, minced 3 chicken breasts 1 cup [250 mL] thawed frozen orange juice concentrate 2 tablespoons [30 mL] balsamic vinegar	Half bone-in chicken breasts; remove the skin. Mix together thyme and minced garlic; rub top of chicken breast halves with some of the mixture. Lay chicken breast halves side-by-side into crocpot. Into a small bowl, mix together thawed frozen orange juice concentrate, balsamic vinegar and remaining thyme and garlic mixture. Evenly spoon mixture over chicken breast halves. Cover and cook chicken breast halves on 'LOW' for 5 to 6 hours, or on 'HIGH' for 2 1/2 to 3 hours, until tender yet not dry, no longer pink inside.