Sun-dried Tomato & Chicken Pilaf (slow cooker)

Serves 4
Cooking time - 2-2.5 hours

1tbsp olive oil
4 boneless, skinless chicken breasts
1 large onion, roughly chopped
2 garlic cloves, chopped
400g can chopped tomatoes
50g sun dried tomatoes in oil, drained and sliced
2tsp pesto
1 pint hot chicken stock
150g basmati rice
50g wild rice
salt and pepper
rocket salad, to serve

Preheat the slow cooker.  Heat the oil in a frying pan then fry the chicken breasts on one side only until browned.  Remove from the pan with a slotted spoon and reserve on a plate.
Fry the onion and garlic, if using, in the pan for 5 mins, stirring until lightly browned.  Add the canned tomatoes, sun-dried tomatoes and pesto, season with salt and pepper and bring to the boil.  Pour into the slow cooker pot then stir in the stock.
Rinse the basmati rice well in a sieve under cold running water, then stir into the slow cooker pot with the wild rice.  Arrange the chicken breasts on top of the rice, browned side uppermost, pressing them just below the level of the liquid so that they don't dry out during cooking.  Cover with the lid and cook on high for 2 1/2 - 3 hours until the chicken is thoroughly cooked and the rice is tender.
Serve with the rocket salad.