Ingredients needed:
* 2 lbs leeks (about 4), white and pale green parts coarsely chopped
* 2 lbs boneless, skinless chicken breasts and thighs (about 2 breasts and 4 thighs)
* 12 cloves of garlic, smashed
* 1 1/2 cup of wild rice blend
* 2 cups of reduced-sodium chicken broth
* 3/4 cup of dry white wine
* 2 oz. pancetta, cubed
* 1 small lemon, thinly sliced, plus additional for garnish
Preparation steps:
* Coat crockpot with cooking spray.
* Place half of the leeks at the bottom of the pot. Layer chicken, garlic, and rice evenly on top. Pour in broth and wine. Add remaining leeks. Top with pancetta and lemon.
* Cover and cook on low for 5 to 6 hours, or until chicken and rice are cooked through and tender.
* Season with salt to taste.
Serve with additional lemon slices and enjoy.
(Serves 6)
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