Nutrition per serving may change if servings are adjusted.
6 cloves garlic, minced
1½ teaspoons dried thyme, crushed
3 to 4 pounds whole chicken breasts (with bone), halved and skinned
¼ cup orange juice
1 tablespoon balsamic vinegar
Sprinkle garlic and thyme over chicken pieces. Place chicken in a 3½- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
Remove chicken from cooker; cover with foil to keep warm. Skim fat from cooking juices. Strain juices into a saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, about 10 minutes or until reduced to 1 cup. Pass juices with chicken.