Slow Cooker Pomegranate Chicken Breasts
Yields: 4 | Serving size: 1 breasts | Calories: 279 | Previous Points: 6 | Points Plus: 7 | Total Fat: 10 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 73 mg | Sodium: 225 mg | Carbohydrates: 19 g | Dietary fiber: 1 g | Sugars: 17 g | Protein: 26 g
Ingredients
- 4 chicken breasts, boneless, skinless (1.5 – 2 lbs)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoon 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 balsamic vinegar
Details
Preparation
Step 1
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 manufacturer's instructions.
Slow Cooker size 5-7 quarts.
You'll also love
- Sauteed Shrimp With Coconut Oil 3.9/5 (19 Votes)
- Texas-Style Blueberry Cobbler 4.3/5 (12 Votes)
- Hawaiian Pineapple Pork Chops 3.9/5 (37 Votes)
- Buttermilk Ranch Oven-Fried Chicken 3.6/5 (58 Votes)
- Butterflied Chicken, Ina Garten... 4.1/5 (34 Votes)
- Pork Chops and Caramelized Apples 4.1/5 (16 Votes)
- Balsamic-Roasted Brussels with... 4.3/5 (3 Votes)
Review this recipe