Ingredients:

4 chicken breasts, boneless, skinless (1.5 – 2 lbs)

1/2 teaspoon black pepper

Kosher salt

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

1 tablespoon white balsamic vinegar

Directions:

1. In a small mixing bowl combine all the herbs and spices.

2. Whisk together in a large mixing bowl the herbs, spices and the extra virgin olive oil. Rinse chicken, pat dry with a paper towel.

3. 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.

4. Whisk together in a medium mixing bowl Dijon mustard, honey, minced garlic, pomegranate juice and balsamic vinegar. Pour over chicken.

5. 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.

Bon Appetit!