Crock Pot Pesto Ranch Chicken And Veggies Rsc Recipes

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SLOW COOKER PESTO RANCH CHICKEN



Slow Cooker Pesto Ranch Chicken image

I love the flavor of pesto! I fell in love with it when I made homemade pesto and this chicken recipe here.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 4h15m

Number Of Ingredients 4

4 chicken breasts (boneless skinless)
1 jar pesto (I used basil pesto, 8 oz)
1 package ranch dressing seasoning mix
1/2 cup chicken broth

Steps:

  • Spray slow cooker with cooking spray and place chicken breasts in the bottom.
  • Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
  • Cook on low for 4-6 hours. Easy huh? :)

Nutrition Facts : Calories 295 kcal, Carbohydrate 5 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 861 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA



Slow Cooker Creamy Pesto Chicken and Pasta image

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Provided by Meretia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 5h10m

Yield 8

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

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.

Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g

CROCK POT PESTO RANCH CHICKEN AND VEGGIES #RSC



Crock Pot Pesto Ranch Chicken and Veggies #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. You can't get much easier than this! With little prep work, all ingredients get mixed into the crock pot to create a complete meal. The pesto and ranch combine to make a delicious sauce that coats the chicken, potatoes and carrots. Our family just loved this recipe and I hope that you do, too! Feel free to adjust the amount of veggies to your liking.

Provided by LifeIsGood

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 -6 red potatoes (use 4 if your potatoes are large, 6 if they are small)
2 cups baby carrots
4 shallots, sliced
4 chicken breasts, bone in and skin removed. (If you use boneless, decrease cooking time)
6 ounces pesto sauce
1 ounce Hidden Valley Original Ranch Dressing Mix
1/2 cup chicken broth (can use as little as 1/4 C)

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!

Nutrition Facts : Calories 440.2, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 275.3, Carbohydrate 42.6, Fiber 5.5, Sugar 5.9, Protein 35.8

CROCK POT CHICKEN AND VEGETABLES



Crock Pot Chicken and Vegetables image

This is a good one from menus4moms.com. My crock pot is faster cooking than most, so I don't need 8 hours.

Provided by Karen..

Categories     Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups fresh baby carrots
4 medium white potatoes or 4 medium red potatoes, cut into quarters
1/2 onion, chopped
6 boneless skinless chicken breast halves
1/2 bell pepper, any color chopped
1 (10 1/2 ounce) can cream of mushroom soup, not diluted
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/2 teaspoon paprika

Steps:

  • Place carrots, potatoes, onion, chicken and pepper in crock in order.
  • Mix soup, water, oregano, garlic, salt and pepper and pour over chicken; Top with paprika.
  • Cover and cook on low for 8 hours.

SLOW COOKER RANCH CHICKEN



Slow Cooker Ranch Chicken image

This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 7

2 pounds boneless skinless chicken breast halves
3/4 cup chicken broth
1 envelope ranch salad dressing mix
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Steps:

  • In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

SLOW-COOKER PESTO CHICKEN THIGHS



Slow-Cooker Pesto Chicken Thighs image

Versatile, juicy and oh-so affordable, these slow-cooker chicken thighs can easily be transformed into two family friendly dinners.

Provided by By Cindy Rahe

Categories     Entree

Time 4h5m

Yield 8

Number Of Ingredients 5

3 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (6.25 oz) basil pesto
2 tablespoons Progresso™ reduced sodium chicken broth (from 32-oz carton)

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.)

Nutrition Facts : Calories 330, Carbohydrate 2 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

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