In my quest for a healthier, skinner New Year- I have the crockpot out and 8 truck loads of garlic to try to put some flavor into our dinner. Luckily I got the new Better Homes and Garden crockpot cookbook for Christmas.
Thyme and Garlic Chicken
6 cloves of garlic, minced
1.5 teaspoons of dried thyme
3 to 4 pounds whole chix breasts (with bone)
1/4 orange juice
1 tablespoon of balsamic vinegar
Sprinkle thyme and garlic over chix. Place into crockpot. Pour over orange juice and vinegar. Cover and cook 5-6 hours on low. 2.5-3 on high.
Remove chix from cooker (cover with foil to keep warm). Skim fat from cooking juices. Strain into a saucepan. Bring to a boil, reduce heat and boil gently, uncovered about 10 mins until reduced to 1 cup. Pass juices with chix.
I told you it was a ton of garlic! You should smell the house. No vampires here........and I apologize for my breath in advance over the next few days.
Mid-Winter Cool Down
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