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© Meredith Corporation. All rights reserved. Used with permission.
Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme and salt. Place chicken in 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 slow cooker; cover and keep warm. Discard cooking juices.
In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle dressing over salads.