Crock Pot Pesto Chicken Recipe Recipe For Potato

SLOW COOKER (CROCK POT) PESTO CHICKEN AND SWEET POTATOES

Steps:

• Use a 6 quart slow cooker.
• Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
• Take a small taste to double check the flavor of your pesto and adjust as needed.
• Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
• Layer on the mozzarella cheese.
• Pour on the pesto.
• Cover with aluminum foil or parchment paper.
• Scrub sweet potatoes well and prick with a fork or other puncturing object.
• Lay them on top of the foil or parchment, of course.
• Cover and cook on low for 6-7 hours or on high for 4-5.
• If your chicken is frozen, it will take longer.
• When done, carefully remove the sweet potatoes with tongs.
• Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
• Enjoy!

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Steps:

• Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
• Cover and cook until chicken is no longer pink inside, about 3 hours.
• Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
• Cook on High 1 more hour.
• Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
• Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

SLOW-COOKER PESTO CHICKEN THIGHS

Steps:

• Spray slow cooker lightly with cooking spray. Sprinkle chicken thighs with salt and pepper on both sides. Nestle chicken thighs in slow cooker in even layer; they may be arranged tightly, if necessary.
• In small bowl, stir pesto and chicken broth. Pour over chicken thighs, and spread evenly with spoon.
• Cover and cook on High heat setting 4 hours. Serve immediately using one or both of the ideas below, or cool slightly and refrigerate in an airtight container for a few days until ready to use.
• Bruschetta-Topped Chicken: In medium bowl, mix 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh basil leaves, 1 tablespoon red wine vinegar, salt and pepper to taste. Let stand 10 minutes for flavors to blend. Spoon over 1/2 recipe hot Slow-Cooker Pesto Chicken Thighs, and serve with rice or pasta as desired. (To use the entire recipe of chicken thighs, double these ingredient amounts.)
• Bacon Ranch Pasta and Chicken: Cook and drain 1/2 lb pasta (a short variety) as directed on package. Toss hot pasta with 1 tablespoon dry ranch dressing and seasoning mix, 1/4 cup sour cream, 1/4 cup milk, 1/2 cup shredded Italian cheese blend, 4 slices bacon, cooked and crumbled and 1/2 recipe Slow-Cooker Pesto Chicken Thighs, shredded. Top with a sprinkle of chopped fresh basil leaves, if desired. Serve warm. (To use the entire recipe of chicken thighs, double these ingredient amounts.)

BAKED PESTO CHICKEN THIGHS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
• Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

CROCK POT PESTO RANCH CHICKEN AND VEGGIES #RSC

Steps:

• Cut the potatoes in half if they are small or into quarters if they are large.
• Put the potatoes, baby carrots and shallots into the bottom of the crock pot.
• Place the chicken breasts on top of the vegetables.
• In a small bowl, mix together the pesto and chicken broth with the packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix until completely combined.
• Pour the pesto/ranch mixture over the chicken and vegetables.
• Mix everything together so the sauce covers all ingredients.
• Put the lid onto your crock pot and cook on low for 6-8 hours.
• Enjoy!