Ingredients

The following ingredients have 4 Servings
  • 1 1/2 to 2 pounds boneless and skinless chicken breasts (about 4 (6 to 8 ounce) breasts)
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 2 garlic cloves (minced)
  • 1 1/2 cups pomegranate juice (no sugar added)
  • 1 tablespoon white balsamic vinegar

Instruction

  • In a small mixing bowl combine all the herbs and spices.
  • Whisk together in a large mixing bowl the herbs, spices and the extra virgin olive oil. Rinse chicken, pat dry with a paper towel. Coat chicken with the herb and oil mixture, place in the slow-cooker. Note: this method of rubbing olive oil on the chicken before adding to the slow-cooker helps to seal in the moisture.
  • Whisk together in a medium mixing bowl Dijon mustard, honey, minced garlic, pomegranate juice and balsamic vinegar...pour over chicken.
  • Turn slow cooker to low and cook 4 - 6 hours on low. After chicken is done remove from the slow cooker, place on a serving platter and drizzle with liquid. This extra moist chicken pairs nicely with a small side of pasta. If using the Set 'n Forget Slow Cooker, program the temperature to 165 degrees or follow the manufacturer's instructions.