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Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme and salt. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove chicken from cooker; cover and keep warm. Discard cooking juices.
In a large bowl, toss together salad greens, tomatoes, olives and feta. Divide greens mixture among dinner plates. Slice chicken from bones; discard bones. Arrange sliced chicken on top of salads. Drizzle with dressing.