Crock Pot Chicken and Rice Medley with Pomegranate

Ingredients

1 Tablespoon olive oil

2 large boneless skinless chicken breasts

½ of a finely diced medium onion

1 garlic clove, minced

¼ cup wild rice

1 bag of success white rice (1 cup white rice)

¾ cup brown rice medley

1 ¾ cups hot water*

1 ½ cups pomegranate juice*

¼ teaspoon bouillon paste or granules

Salt, to taste

cracked pepper, to taste

Pine Nuts, toasted**

4- 6 slices bacon – (pre-cooked) and cut into medium pieces

Craisins, pomegranate juice infused

Note - do not omit the bacon or the toasted pine nuts. Those flavors really make this dish sing.

Directions:

Line your crock pot with a slow cooker liner (basically a large plastic bag). Brush the bottom of the lined slow cooker pot with the olive oil. Put the chicken breast in the bottom of the slow cooker. Add the garlic. Add the diced onion. Add the hot water, and pomegranate juice. Add the rices. *Be sure to add enough water to soften rice, but not too much – as the chicken cooks, it will add juices. Cook for 2 ½ (if on High) to 4 hours (if on low) or until chicken is completely cooked and rice is tender. Add toasted pine nuts and bacon pieces 10 minutes before serving. Garnish with Craisins, if desired

**To toast the pine nuts – Preheat oven to 400 degrees F. Place pinenuts in a single layer on a baking pan and place in preheated oven. Check every 3 minutes and stir. Remove from oven when they are roasted nicely (about 6 minutes).