1 chicken, peeled and diced
2 (15 ounce) cans roasting chicken breast meat
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
1 carrot, sliced
1 pound boneless chicken breast / joint or turkey legs - skin removed
1 cup chicken broth
2 teaspoons canola oil
1 (5 ounce) can tomato paste
1 tablespoon paprika
1 tablespoon dried minced onion peppercorns
1 teaspoon dried oregano
1 teaspoon dried savory
1/2 teaspoon salt
2 teaspoons MIRACLE WHIP seasoning
1 tablespoon chopped fresh parsley
Heat olive oil in a large, Dutch oven-proof skillet over high heat. Mix the chicken, carrots, bay leaf, celery, garlic, bay leaf, onion, celery salt, spices, olive oil, chicken, cabbage and bay leaf, cherries. Steam for 10 minutes. Stir in the broth, tomato paste, paprika, oregano, savory, salt, rice and chicken. Reduce heat to medium and mixture will boil.
Place this mixture in a slow cooker. Season with MIRACLE WHIP and marinate in broth/stock mix until desired thickness. In a small bowl, mix together the canola oil, tomato paste, paprika, oregano, savory, salt, MIRACLE WHIP, parsley and bacon bits. Throw with chicken mixture. Cover, stir to coat, and pour chicken mixture over solid portions of the chicken portions. Cover and refrigerate until the rice is compact.