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Slow Cooker Pomegranate Chicken Breasts

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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

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Rate this recipe 4.5/5 (32 Votes)

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.

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