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Monday, April 6, 2015

Slow Cooker Pesto Chicken



here is a recipe that takes very little time to put together. Just put all the ingredients in a slow cooker and let it do it's thing...the best way to cook!! Seriously, this recipe has so many possibilities and veggies to use.

INGREDIENTS

medium white onion, quartered, sliced
medium russet potatoes, peeled, cubed
whole chicken (3 1/2 to 4 1/2 lb)
1/4 
cup basil pesto
can (14.5 oz) diced tomatoes, drained
1 1/2 
cups chopped zucchini (about 1 medium)
1/2 
cup pitted kalamata olives

DIRECTIONS

  • In 6-quart oval slow cooker, place onion slices and cubed potatoes.
  • Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
  • Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
  • After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
  • Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.
Calories312Sodium0 mg
Total Fat0 gPotassium0 mg
Saturated0 gTotal Carbs0 g
Polyunsaturated0 gDietary Fiber0 g
Monounsaturated0 gSugars0 g
Trans0 gProtein0 g
Cholesterol0 mg  
Vitamin A0%Calcium0%
Vitamin C0%Iron0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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