1 lb boneless, skinless chicken breasts, lightly pounded
Kosher salt to taste
Fresh ground black pepper, to taste
1 cup wild-rice blend
10 cloves garlic, Mashed
1/2 cup oil packed sun-dried tomatoes
1/2 cup capers, drained
2 cups water
1/2 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
Directions1. Season chicken with salt and pepper. Place chicken in Crock-
Pot. Add rice, garlic, tomatoes, and capers, stir well.
2. Mix water, lemon juice and oil in small mixing bowl. Pour
mixture over rice and chicken. Stir once to coat.
3. Cover and cook on LOW 8 hours.