Hubby loves everything pesto.
I love everything crock pot.
And right now, I'm trying to love everything low carb.
Ok, but seriously, this was inspired by a normal pesto chicken dish
And modified by me to fit your slow cooker.
*Slow Cooker Lite* Homemade Pesto Chicken
2 chicken breasts
(mine were frozen)
1 can chicken broth
1.5 cups basil
2 - 3 tblspns olive oil
1/2 tblspn lemon juice
2 cloves garlic
1/2 cup pine nuts
1/2 cup parmesean cheese
Salt and pepper to taste
First we're going to make our own yummy pesto from scratch. I had no idea how easy this was.
Put the basil and olive oil in your mini food processor and chop it up
(perhaps my second favorite kitchen appliance to the slow cooker)
Add in your lemon juice, garlic, salt and pepper, and about half of the pine nuts (you can add them all if you want, but I like to have some chunky ones in there).
You can add about 1/2 a cup of parmesean too, but I was trying not to make it too cheesey. And I think the cheese might melt weird if it's in the crock pot for too long.
Blend it up, and throw in the extra pine nuts afterwards if you held them aside.
Now open your broth and put it in your crock pot
Hopefully your pot isn't as dirty as mine...geeze I'm embarrassed...
You can add less than a can if you're only going to cook the chicken for 6-8 hours. I often have to leave mine for up to 10 hours, so I add more broth to keep it from drying out.
Add the chicken in the pot.
Throw your pesto on top of the chicken.
I added some leftover onions too. You don't have it. It's your call.
Set the crock pot to low and chillax.
Or if you're me, feed the dog, go to work, go to spin class, come back, take the dog for a walk, take a shower, do a little blogging
Come back about 7 1/2 hours later
(again, add more or less broth depending on how long you're going to be gone and how strong you want the taste to be)
Throw some deeeelicious parmesean cheese on top of that baby.
And then let it cook for another fifteen minutes, or until the cheese turns into melty goodness
**Note: time got away from me when I made this and it got a little burn-y looking. I had it in the crock pot for 10-11 hours before I took it out. And it was still deeeeelish, despite being a touch oogly. Sorry for the only eh pictures**
Serve over pasta, in a sandwich or with veggies.
Spoon some of the pesto-y onion-y broth-y goodness on top for an extra treat
(I've clearly been on an asparagus kick lately...I threw these in a pan with a bit of olive oil, lemon juice, salt and pepper and threw a little extra parmesean on in the end...yummmmm)
It may not be gorgeous, but it was simply delicious.
Linking it up with these lovelies. Pin It